Oysters: Cocktail sauce, fresh horse radish, sweet pickle mignonette
Grilled Oyster: Lemon & Butter
Steamers: Cooked in Pale Ale from Untold Brewing
Caviar: Hard Cooked Eggs, Pickles, cornmeal blinis, cape cod potato chips & America cheese
Parker House Rolls: Butter & Sea Salt
Lobster & Corn Succotash: Sweet onion, chipotle, bacon - no cream in this dish
Striped Bass Acqua Pazza: Fish steamed in fish stock with a hint of tomato. Served with summer beans and new potatoes. Broth will act as the sauce with some olive oil and little-neck clams.
Summer Berry Clafoutis: Flan style cake served warm with ice cream from Hornstra farms.
“What should we know about your restaurant(s) and style? Awards, accolades etc..”
Opened in 2014, Chef Greg took over full ownership in 2016 and we have been having a great time ever since! Best of Boston 2016. We have a Wine Spectator Award winning wine list, paired with scratch cooking with local ingredients.
“Where did we go together? Purveyors contact information etc.. and why?”
Island Creek Oysters: For their oysters and caviar. Farmed close to our guests house, they wanted to feature local seafood and celebrate summer
Untold Brewing: Beer to cook the steamers in - cool local brewery
Hornstra Farms: Ice Cream, and cream for cooking.
Lobster & Corn Succotash
Chef Greg Jordan: The Quarry Restaurant
8 Ears of corn, cleaned and cut from the cob
1 Large White Onion, small dice
4oz bacon, diced
1T chipotle paste
1 cup sliced scallions
Meat from 2 lobsters, freshly shucked and chopped
Salt and Pepper
In a large pan, sauté the bacon for 2 minutes in olive oil. Add the onions and a pinch of salt and sweat till tender, about 4 minutes. Add the chipotle and the cleaned corn, plus 1.5 cups of white wine. Simmer for 6-8 minutes till corn is tender and sweet. Add the lobster, and sliced scallions and stir in to warm through. Season to taste with salt and pepper.
Striped Bass Aqua Pazza
4 portions of Striped Bass, or other large flake white fish
2 cups lobster stock
1 cup white wine
2 cups pearl potatoes, cut in 1/2
1 cup green beans, cleaned
½ cup olive oil
Preheat oven to 325. Heat a large oven safe sauté pan over medium heat. Add the olive oil, then the potatoes and cook for 2-3 minutes. Once the potatoes begin to color, add the lobster stock and white wine, and bring to a simmer. Season the fish with salt and pepper, and add skin side up to the simmering broth, along with the green beans. Place pan in oven for about 12-15 minutes @ 325. Serve over lobster succotash with the poached vegetables.
¼ cup warm water
¼ t yeast
1 t sugar
1 t kosher salt
1 c flour
½ c corn meal
1 cup milk
3T melted butter
Mix warm water, yeast and sugar together, let sit for 15 minutes. Combine dry ingredients in a bowl. Mix all wet ingredients together, and add to dry ingredients with the yeast mixture, and incorporate. Let sit at room temperature for at least 2 hours, or up to 4 to allow flavor to develop.
To cook, heat a non stick skillet over medium heat, and add a spoon of batter to the pan. Allow bubbles to form on the surface, and flip to quickly cook the other side.
Serve with your favorite caviar, crème fraiche, hard cooked egg, and sliced red onion (or pickled).
Adapted from Julia Child
1 ¼ cup whole milk
1 cup granulated sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups mixed seasonal berries
1 cup AP flour
Preheat oven to 350
In a mixer, combine milk, 2/3 cup sugar, eggs, vanilla, salt and flour. Blend until the mixture is smooth and frothy.
Heat a 12” cast iron pan over medium heat, and melt in enough butter to cover the pan. Add ¼ inch layer of batter, and continue to cook till the layer of batter just sets. Cover the batter in the berries, sprinkle with the remaining sugar, and pour over remaining batter.
Lightly smooth the top, and bake for 50 minutes.
Server warm, or room temperature with your favorite ice cream