This Week’s Features


As the flavors of summer start to melt away, we’re busily preserving them for the dead of winter, as we freeze fresh fruits, dry tomatoes and plums, and start a few good fall pickles. Stop in and try Liz’s new ginger beer (with or without bourbon) made with ginger from Wolf Hollow Farm, and she’ll give you some tips on great ginger recipes…


Blue Plate Special: Wednesday, September 17
Local sweet peppers stuffed with Misty Mountain Farm beef, veggies and rice, roasted with a parmesan and herb crust


The Grape and the Bee: Friday, September 19
If we had a Miele family crest, these two items would feature in it. We present a menu celebrating our namesake and one of our favorite fruits, with concord grapes picked from our thriving grape vine and honey from our local farms…

  • Bee Sting: concord grape juice, elderberry honey, gin, soda water
  • Cream of apple and squash soup with Beaver Run Farm ham, drizzled with knotweed honey
  • Grilled lamb loin chops from Walnut Run Farm with a concord grape must, pickled Walla-Walla onions and arugula
  • Grilled wild-caught salmon, marinated with buckwheat honey and served in a tart blackberry-ginger sauce over a grilled sweet potato and spinach salad
  • Poached pear stuffed with honeyed chevre and drizzled with bittersweet chocolate and concord grape sauces