The Block at Woods Hill, opening on June 27, is set to elevate farm-to-table dining on the waterfront with an emphasis on local ingredients, particularly from the Farm at Woods Hill in New Hampshire. Under the leadership of restaurateur Kristin Canty and chef Charlie Foster, the menu features charcuterie plates and inventive small dishes utilizing lesser-known cuts of meat. This approach not only introduces diners to unique flavors but also highlights the quality of grassfed, pasture-raised meats, all sourced from their related farms. Signature dishes include pig's foot croquettes and dry-aged pork chop.
This is a great form for people to try some [less familiar] things, because your commitment is to a smaller plate, not an entree.
The fact that we're featuring grassfed, pasture-raised meats lets the guests see the quality of the ingredients they're eating.
With each charcuterie component touching on different flavor profiles, the chorizo seco has earthy, spicy notes while the finocchiona tastes of anise.
The dry agers full of meat are on display to diners to really showcase the farm.
Collection
[
|
...
]