Spruce Hill Farm honey citrus chevre!

I've been so frustrated with the technology behind the blog lately. I have wonderful iPhone pictures but haven't been able to upload them without crashing everything. The very talented Matt is on the case, however, and you will be drooling over food pictures in no time!

If you were dining with us last week, you were choosing among carrot and ginger soup, a summer salad with Stonington Spruce Hill Farm honey citrus chevre (shown here at the great farmer's market in Stonington),
a Stonington lobster spring roll, or Prince Edward Island mussels for appetizers. For an entree, would you have picked the risotto with foraged chanterelle mushrooms? or perhaps the red wine braised short ribs (my selection the other night--so delicious!)? Chef Devin has been making as many lobster ravioli as she can as they are so popular. New on the menu last week was the seared wild sockeye salmon, which Chef Devin served with a salsa of capers, Four Season Farm leeks and tomato, and olives over a bed of garden parsley quinoa. Just to make the decision more difficult, the duck was served with a native strawberry and port compote, such a pairing! And, speaking of good pairs, the grilled steak was graced with a gorgonzola and shallot butter. Mmmm. She tweaks things each week, which makes Monday a very fun day here at the inn.

I hope your August is abloom and asunshiny! It's not too late to swim and drink gin and tonics under sun umbrellas!