Scallop Crudo (concord grape, orange, celery, poppy)
Smoked Sturgeon Pate (seeded crackers)
Morel Mushrooms (schmaltz, chicken jus, lovage butter)
Rye Cavatelli (oyster mushrooms, sauce primavera, ramps, farmer's cheese): this was incredible. The best very un-Italian pasta I’ve had. Paired extremely well with the trout—I think they should consider serving the pasta with trout or another fish within the same dish. I saw a photo of the pasta on here topped with apple slices, would have loved that addition.
Steelhead Trout Filet (smoked almond sauce)
Ploughman Farm Cider (Arkansas black pet nat cider)
Caraway Butter Cake (aquavit prunes)
Luca (Lancaster)
Pane Di Recco (wood-oven baked flatbread, taleggio and provola cheeses, aromatic herb oil; added prosciutto for additional charge): definitely one of the more addictive bread-based appetizers I’ve ever had. Excellent.
Gnocchi (peas, prosciutto cotto, buffalo butter, and aged pecorino sauce): underwhelming.
Chinotto Mule (chinotto Italian ‘amaro’ soda, lime juice): very good NA drink.
Rating: 6/10
Ferry + Main (New Hope)
Chef’s Selection of Cheeses (seasonal compote, toast points)
Icelandic Cod & Clams (spring pea, cherry tomato, fingerling potatoes, clam sauce)
Rating: 3/10
Nektar Wine Bar (New Hope)
Italian Grilled Cheese Sandwich (provolone, fontina, parmesan, bleu d’auvergne, tomato
Lobster BLT Sliders (Maine lobster, brioche, bacon, lettuce, tomato, mayo)
Honey Tomato Bruschetta (whipped ricotta, thyme, basil)
Ironbound Imperial Cider Flight
Ironbound Orange Blossom (chamomile blossoms, bitter orange, sundried sweet orange, lemon)
Ironbound Lemon Beebrush (chamomile, lemon balm, botanicals, reminiscent of Italian amaro)
Ironbound Cherry Burdock (botanicals, citrus, bittering barks, bitter-sweet aperitif)
Ironbound Campalec (farm-grown herbs, fruits, and bittering roots, notes of mixed berries)