Menus for the Week of March 30th
WE ARE BACK!! It’s been a busy six weeks of projects and winter-scale bread and pastry production for those of us who stuck around. The rest of our team went out into the world, pursuing different projects. Chef Elisabeth is carrying a ton of inspiration back from her time away from Brooksville. She says: “it’s been such a pleasure to come back to menu writing and being able to incorporate all these really lovely things I learned from various chefs along the way, either when eating out at fabulous restaurants or when I staged at the three restaurants in the Hudson Valley.” Check out these menus, see Elisabeth’s notes on them below, and we hope to see you in the barn soon!
<3 Lydia & Tim & the TH Team
THIS WEEK IN THE BAKERY - We are VERY excited about HOT CROSS BUN season. Baker Kate says that it’s bad luck to bake them after Easter, so with the holiday coming early this year we are making the best of it, and baking them on both Wednesday and Saturday this week! We will have a limited amount available at the cafe on Wednesday—you’ll want to order one with butter and jam, yes please. On Satruday we will have 6-packs to take home for your feast table—PREORDERS for those open on Wednesday— and you will find them on the shelf for sale on Saturday here at the bakery and at the winter farmers’ market in Blue Hill. They’re also on the Saturday brunch menu—chef’s got them featured in a playful little bacon little sandwich.
BRUNCH MENU HIGHLIGHTS from Elisabeth: Emily is making a coconut rice pudding and candied Meyer lemon croissant of the day. The omelette is a finnan haddie brandade which is inspired by an omelette that they did at Café Mutton when I was cooking there, with a cheese sauce and touch of mustard.
We’re bringing back the lox on rye, which feels lovely for this time of year
I’m going to continue with a Maine Grains ancient grains savory porridge, which will be with a dashi made with with Micah’s Atlantic Holdfast kelp, swirls of miso and brown butter and soy sauce, and I'm going to serve it with some pickled Downeast Mushrooms —Caitlin dried some in the fall, so we’ve got a stash to reconstitute, and will serve them with roasted turnips and a poached egg.
Then we will have a lovely little shepherds pie with some Spingtide Farm lamb and Roaring Lion beef, with cabbage and mashed potatoes.
And the pie will go beautifully with a beautiful simple green salad with Four Season Farm butter lettuce, arugula, and our shallot vinaigrette
And don't forget! We're keeping the espresso martini on board for brunch — it’s got three beans on top for good luck.
FOR PIZZA We’ve got a beautiful new buttermilk ranch recipe inspired by Sohail at Brushland Eating House— he dusted his spring salad with a dried thyme-forward za’atar that was really nice.
It might be the last week or two of scallop crudo, if we're lucky.
I had a beautiful citrus salad at Stissing House, so I’m going incorporate some aspects of those different shapes that they cut the citrus into with our base Sicilian citrus salad recipe, which of course is originally from Coco, who I worked for briefly in East Hampton, Massachusetts.
Our favorite arancini is back in the line up. And that's going with a cilantro salsa verde because Triple Chick Farm is amazing and has cilantro.
Then there’s wood-fired kale raab from Four Season Farm with little florettes that come up once the kale has overwintered. I had a fun little side at Pizza Marvin in Providence where they had sautéed raab with a with a spicy tahini and cashew cream, so we’ll do something like that, with throwing the raab in the pizza oven to get some char.
For pizzas we’re bringing back chicken marbella—it feels like the right time of year for prunes, so I'm excited about that. The veggies is a beautiful classic with artichoke hearts and spring spinach, béchamel, and some preserved lemons that Yussuf made. The vegan will be fun— it’s a smoky parsnip baba ghanoush have za’atar, caramelized dates and some beautiful fresh arugula from Four Season Farm.
Then we have an exciting coconut rice pudding that Emily's making with some barberries that I got as a present from Sohail Brushland. Inspired by him we’re going to fold those into a turmeric whipped cream.
For the second dessert I'm going to try out a beautiful looking olive oil and ricotta cake from Anna Higham’s cookbook The Last Bite, which was THE cookbook of 2025 for me. For that we’ll reduce some strawberry juice that we have left over from last spring and fold it into some lightly whipped cream. The ricotta is from Crooked Face Creamery.
A new pastis spritz is going on the bar the menu which is my new crush drink — I had it at Sammy’s Deluxe when we all went out after at toboggan fest, and then again when I was in more recently in Italy, and it's just beautiful and sort of bracing and calls in warm weather and it's really fun.