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tentious. Reasonably priced and dam good food. And we make absolutely everything down to the breads.”
“The only thing we use out of a can is the mustard,” said Mr. Stamer. He gets local produce from Doris Coughlin’s farm in Castleton and from his wife, Nina, who keeps a garden.
“We’re going to have peaches this year, and nectarines because we didn’t have a killing frost,” said Mr. Stamer, clearly delighted by the culinary possibilities.
The dinner menu is changed every day by Mr. Stamer, but on a recent night the main courses included grilled breast of duck with savoy cabbage and lingonberries ($16.50); breast of chicken stuffed under the skin with goat cheese, roasted garlic and herbs on a nest of Bermuda onions ($13.50); pan-fried local trout with com spoonbread and braised greens ($14.50); saute of pork medallions with chick pea stew and apple-pineapple relish ($14.75); grilled ribeye steak with maytag blue cheese and green peppercorn demiglace ($18.50); grilled Atlantic salmon with Mexican citrus salsa ($16.95); and steamed grouper with basil cream ($15.25).
Ms. Hufnagel estimates that a couple can get dinner with two drinks, a bottle of wine, dessert and appetizers
95.2%