This message comes a bit late but we have been bustin a move to get our things together. We finally have a moment to post an announcement to all the folks who might not have heard and may still be calling our number. We closed our doors on Nov. 23rd and it was quite an event, tiki dancers and toasts abound. We hope to find a new spot where we can do something great, possibly with food and wine, but it is too soon to tell. We might keep the name, we’ll probably change the menu, we may do an entirely new concept. We greatly enjoyed the past 5 years and hope you did as well. Right now we’re about to make some cider donuts with a leftover jug from the Boot fridge. Hope you’re working on something just as fun.

Happy Holidays
David and Josh and the rest of the Boot family

Mushroom’s a poppin, originally uploaded by Boot Boot.

Who here knows what’s edible? We know to not bother with the toadstool jammers. But if it’s not oyster, shiitake, cremini, black trumpet, morel, porcini or other popular variety we don’t know. Never seen the ones in the picture but we left them there.

Muscadine breakdown, originally uploaded by Boot Boot.

Taking these muscadine grapes to make a silky sauce for our seared duck breast. Will also be making a vinegar which we suppose will be ready sometime deep winter. And a cocktail syrup with addition of beet and juniper. Don’t tell your mum.

Sausage, Clams, Linguine, originally uploaded by Boot Boot.

The classic wins again. Cherrystone on the eastern shore is one of the premier sustainable aqua farms on the east coast. And we’re proud to serve their clams.

Sorrel – 2 kinds, originally uploaded by Boot Boot.

Don’t have much but what is there sure is tasty. We know sorrel to be more of a spring thing but so far it seems to handle the temperature well. We shall see how it produces in the next two months.

It’s coming, originally uploaded by Boot Boot.

First into the market are 22oz bottles, then other stuff. What can we say, we’re fans.

So we have had a few small changes over the week and tomorrow might bring some more but this is what we have going into this evening for our 3 course menu

1 selection for each course $30

FIRST
Tomato Gazpacho with Microgreens
Tomato Salad with Cucumber, Mozzarella, Basil and Balsamic Reduction
Cucumber Salad with Summer Melon, Croutons, Caromont Feta and a Mint Vinaigrette

SECOND
Spaghetti with Slow Roasted Tomato stuffed with Pancetta, Leeks and Corn
Seared Rockfish, Shrimp, and Crab over Summer Succotash with Corn, Tomato, White Beans and Fennel
Black Fettuccine with Seared Scallops in a citrus thyme butter

THIRD
Nectarine Bread Pudding with Vanilla Gelato
Chocolate Torte with Hazelnut Cookies

Hi folks, this is what we got going on tonight (things will probably change a little bit each day).

FIRST
Summer Melon Gazpacho with Crisp Bresaola
Tomato Salad with Cucumber, Mozzarella, Basil and Balsamic Reduction
Cucumber Salad with summer Melon, Croutons, Caromont Feta and a Mint Vinaigrette

SECOND
Spaghetti with Slow Roasted Tomato stuffed with Pancetta, Leeks and Corn
Zuppa de Pesce – Rockfish, Shrimp, Clams, Summer Squash, White Bean and Tomato, all with Grilled Bread
Ricotta Cavatelli with Braised Chicken, Leeks, Carrots, and Fennel in a light Tomato Sauce

THIRD
White Peach Bread Pudding with Vanilla Gelato
Chocolate Torte with Hazelnut Cookies

farmtofeastweek.com
buyfreshbuylocalhamptonroads.org

Our website blog had some sort of malware and caused us not to be able to update it. It’s mostly fixed now but we need to reconfigure the app for flickr so the photos can start appearing again. This is why you’ve only seen us on the Facebook if you’ve seen us at all. Hopefully this will all be worked out in the coming days and the earth can return to it’s natural cycle. We do apologize our lack of knowledge in the weblog code department but to be honest we’d rather learn Italian than CSS.

Ciao