We are pleased to offer non-alcoholic craft cocktails, designed with the same fresh ingredients and creativity found in our boozy beverages. Vodka, Gibbet Hill Farm raspberry and basil, lime, ginger beer 12.ĭry Rosé, peach & orange blossom botanical, elderflower, apricot & orange liqueur, citrus 12. Old Forester bourbon, Green Chartreuse, muddled lemon and mint 13. Strawberry-thyme vodka, elderflower liqueur, lemon, sparkling wine 13. Nolet's gin, blackberry, lavender, Gran Classico, lemon, egg white 12. Olmeca Altos tequila, Cocchi Americano, mandarin shrub, lemon, torched rosemary 13.įarm-inspired cocktails, crafted by our bartenders 13. Spring 44 Old Tom gin, Carpano dry vermouth, Bénédictine, orange bitters 12. House-bottled rum punch, made with our Webber Restaurant Group select Ron del Barrilito rum 16. Mezcal Rosaluna, Ancho Reyes, grapefruit, lime, club soda 13. Olmeca Altos tequila, Szechuan peppercorn, orgeat, falernum, lime 12.Įvan Williams bonded bourbon, pineapple-cinnamon syrup, Becherovka, lime, Amargo bitters, Scotch spritz 12. Toki Japanese whisky, black sugar, house made green tea bitters, orange rind 13. Old Forester rye whiskey, amaro-balsamic, Angostura bitters, smoked cherry tobacco cube 13. Greylock gin, Lejay Cassis, Riesling, cucumber, mint, lime 12. Tanqueray gin, Cappelletti, Luxardo maraschino, lemon, rose water 12. Mizu shochu, Del Professore Chinato, Gibbet Hill Farm beets, lemongrass, citrus cordial 12. Grey Goose vodka, spicy malagueta pepper, olive brine, blue cheese & pepper stuffed olive 13. Roasted chicken, potato, carrots, peas 21.Ĭheddar, lettuce, tomato, pickles, secret sauce, fries 17. Hanger steak, farm greens, pickled onion, truffle fries 29. Summer succotash, risotto, arugula pesto 26.Ĭorn, tomato, zucchini, spinach, ricotta 24. White wine, tomato, pepperonata, basil rouille, toasted sourdough 25. Herb couscous, almond muhammara sauce, cucumber relish 28. Sourdough croutons, shaved pecorino Side 7. Whipped goat cheese, pickled melon, candied pecans, mint vinaigrette 13.īaby greens, shaved vegetable, buttermilk ranch Side 7. Bowl 10.īeets, arugula, prosciutto chips, sherry vinaigrette 14.īoston Bibb, cherry tomato, bacon lardon, pickled red onion, blue cheese dressing 12. Green beans, potato, quail egg, oregano vinaigrette 18. Jumbo lump crabmeat, Vermont cheddar -market price Please click HERE if you would like to place your order online. When the water comes to a boil again, remove the corn from the water.All items available for takeout. As a rule of thumb, drop the husked corn into the boiling water. How long you cook your corn on the cob depends on your tastes. Others like to let them boil 3 to 10 minutes for softer kernels. The corn is now cooked perfectly and NOT overcooked.īoiling time is a matter of taste some people like to just boil them a minute or two to warm their corn on the cob, leaving the kernels crisp and fresh. Once water comes back to a boil, immediately remove the corn ears from the water. It will take approximately 3 to 4 minutes to bring the water back to a boil. This helps the water come back to a boil faster and helps the corn cook. Since corn tends to float on top of the water, I cover the pot.
Some people like to add a little sugar to the boiling water, but never add salt as it will only toughen the corn.Īdd husked corn ears and bring the water back to a boil on high heat (covered or not). Cover pot and bring cold unsalted water just to a boil on high heat. TIP: To help remove the silk, wet a paper towel and wipe down the corn.Ĭhoose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Remove silk (the white hairy threads just under the husk) from the corn and discard. When ready to cook your corn on the cob, pull all the husks off of the corn and discard.
In the grocery store, it is perfectly acceptable (well maybe a little frowned on) to peel back the outer green husk to check and see if the corn looks ok to you.įor maximum freshness, husk the corn just before cooking. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. When buying corn at the market, the husks (outer green covering) should be bright green and fit snugly around the ear of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden! Now I know everybody can not have a garden and grow their own corn, so pick fresh corn from your local market carefully!
Good corn on the cob always begins with selecting the freshest and just ripe ears of your favorite variety of corn.
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