Martha's Stone Soup

 

Saturday specials

 

Appetizers

Fish cakes $8

Home made with salt cod, served with slaw

Finnan Haddie $10

Smoked Haddock baked in cream with leeks and lemon

Hummus & Potabello Bruschetta $8

baked on focaccia bread

Oyster Stew $15

Island Creek oysters, made to order

 

Soup

Clam chowder $9

Portabello mushroom bisque $8

Broccoli Lavender $8

 

Salad

Organic baby spinach salad $8

Apples, cheddar and pecans in a balsamic vinagrette

 

Entrees

Stewed salt cod $12

Simmered with onion, celery, carrot and potato

Wild caught fresh cod $16

Baked topped with hummus, lemon and butter

Organic chicken livers $17

Sauteed with mushrooms and chicken broth reduction

Grilled local grass-fed T Bone steak $28

Raised in Conn. topped with caramelized onions

Rolled Veggie Lasagna $16

Three cheese filling with spinach, topped tomato sauce

Coq au vin $20

Chicken braised in red wine

Garnished with smoked bacon, mushroom and onion

BBQ Pork Spare Ribs $18

Grilled with spice rub, then braised in homemade sauce

 Potato gnocchi, gluten free $18

Topped with local Foxboro lemon honey cheese and baked 

90% of all Foods we use are certified organic and or local

You may sign up with your server to receive weekly Cook’s Notes
Sunday, March 7^th 4 PM, Corning beef for St. Patrick’s Day. $50 per person limit 10
In this class I will teach the process of corning beef brisket, traditional vegetable garnishes for the meal and we will make Irish soda bread. Upon completion we will have tastings of all that we have worked to prepare.
Wednesday, March 17^th, St Patrick’s Day
In addition to the regular Wednesday menu I will be offering in house corned beef dinner. The beef is Vermont raised and grass-fed. Traditional vegetable accompaniments and Irish Soda Bread, all made fresh, $20.
Tuesday, March 23^rd, 5:30, Dessert Class. $35 per person
Teresa will be directing this class with my assistance. We will be preparing Crustada, a free form individual fruit pastry, Crème Brulee and flourless chocolate cake. We will enjoy all of the desserts complimented by a glass of Brigantino, an Italian red sparkling dessert wine.
Piano music every Saturday night with Steve Lanzillotta from 6 to 10

Friday night entertainment starting March 19^th with James Gordan acoustic guitar

and Marie Gonzoles vocal
I will be serving Easter Dinner, Sunday April 4^th, seatings at 12 noon and 3 PM