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Vanilla quick-pickled carrots

*Online exclusive* These carrots are fragrant and tart, and would complement any sandwich or charcuterie platter.

Togarashi spice

*Online exclusive*A Japanese spice blend, Togarashi is an umami-packed powder that go on noodles, grilled meats, and even served atop avocado toast. Seriously, it goes with almost anything.

Kimchi mayo

*Online exclusive* A creamier, livelier take on a spicy lunch condiment, this Kimchi mayo will become a household staple. Take it to the next level with some homemade Kimchi.

Pickled sea beans and chimichurri mignonette

These pickled sea beans and chimichurri mignonette are a creative take on the classic accompaniment of lemon, grated horseradish, and shallot in red wine vinegar. Add a pinch of hot red pepper flakes to the sea beans and try them in a spicy Caesar.

Drunken oysters with Bloody Mary ice

During oyster hour, Chef Michael Smith offers this zesty, boozy accompaniment to Fortune Bay oysters, which are raised directly in front of the inn. The oyster bar also offers “all you can slurp” service, which explains why they shucked almost 35,000 this year.

Tacos al Pastor

Shepherd’s tacos is one of Mexico’s most popular street food. The pork is cooked on a spit; a method inspired by the Lebanese dish, shawarma. Here the pork cooks slowly on the stove.