One month in

Croissant on the Deck

I’d like a cookie please

Coming right up little one

It’s been quite month.  In a very short time, we have rolled out breakfast, lunch and dinner and having sampled a little bit of everything, I can say with certainly that the food at Salt Water Farm is exquisite.  The breakfast sandwich, made with a homemade English muffin, spring greens, a farm egg, Smith’s Smokehouse bacon and ricotta salata always hits the spot.  The croissant, made by our pastry chef Caitlin Macrae, is a thing of absolute bliss and brings me back to my time in Paris every time I eat it.  The view in the morning from our deck takes my breath away, each time I step onto the porch and stepping back inside, it feels as if entering a lovely home, with a sea breeze and natural light coming in from all angles.  At lunch, a spread of colorful, open faced sandwiches rest on thick cutting boards, with mounds of beautiful greens and homemade pickles as an accompaniment.  On colder days, such as today, a soup simmers away on the stove.  After lunch, out of the oven comes sea salted chocolate chip cookies for big and little hands alike.  In the evening service, the sun moves West to the mountains and our incredible staff prepares food from area farms, showing off the bounty of produce and catch from that morning’s harvest.  We have made huge strides in a very short amount of time and will continue to do so.  We are looking forward to welcoming all those who have not yet stepped through our doors and welcoming back those who have found a warm seat at our table.  Thanks for all of your support . . . without it we could not have taken such brave steps.

Written by Annemarie Ahearn