Garden of Eden Cafe

Our own creamy, roasted garlic hummus served with roasted red peppers, nicoise olives and toasted rosemary focaccia.

Prince Edward Island mussels steamed with oven roasted tomatoes and sweet roasted garlic.

Grilled italian artichokes mixed with mushrooms and leek in a light egg souffle served with grilled rustic baguette.

Warm vermont goat cheese, toasted crostini and a head of roasted garlic, drizzled with olio taibi and coarse black pepper.

A daily selection of mousse, pate or terrine served with maille grain pickled red onions, cornichon and roasted baguette.

Spencer atlantic smoked salmon, served with capers, shaved onions, frissee and a lemon aioli.

A favorite winter cheese served warm over potatoes, cornichon, and coarse dijon mustard.

Organic mesclun greens tossed in a dijon vinaigrette with shaved red onions, slivered apple and sprinkled with blue cheese.

Baby arugula salad with pears, marcona almonds and goat cheese toassed in a sherry vinaigrette.

Beet salad tossed with walnuts, goat cheese and shallots in a dill dijon vinaigrette over bibb lettuce.

Classic salad with romaine lettuce, white anchovies, reggiano pramesan and toasted croutons tossed in an egg less dressing.

Pan roasted chicken with garlic and herbs over creamy mashed potatoes and sauteed spinach.

Naturally raised chicken braised in red wine served in a rich broth with mushrooms, carrot parisian and saffron potatoes.

Like no other, classic elbow mac baked with vermont cheddar, swiss, and a tangy danish blue and bechamel sauce topped with croissant bread crumbs.

A hearty favorite with tender white meat and resh summer vegetables in a rich herb veloute sauce topped with a butter puff pastry.

Seared NY sirloin steak served with shoestring pommes frites and a mushroom pan gravy.

Braised beef shoulder, carrot, onion, and potato in a rich beef broth served over garlic mashed potatoes.

Layered with roasted veggies, ricotta cheese, parmesan and our homemade tomato sauce.

Hot roast beef steeped in a tarragon beef jus, layered with gruyere and caramelized onions on a toasted baguette.

An individual quiche of black forest ham, gruyere, leeks and dill. Or an individual quiche of capri goat cheese, spinach and mushrooms.

Layers of goat cheese mousse, leek and fennel ragout and herbed ripe tomato, served with a GOE salad.

Great hill blue - tangy and creamy raw cow's milk blue or maybe...English farmous cheddar - raw cow's milk aged two years.

Mousse royal - smooth rice goose and pork liver seasoned with porcini mushrooms and sauternes.

Warm saucisson salad - pork and garlic sausage tossed with butterball potatoes, onion and a tarragon vinaigrette over frissee and butter lettuce.

House cured beef brisket (grass fed, of course) on toasted rye with russian dressing, naturally fermented sauerkraut and melted swiss.

Sugo di Carne - braised osso buco and short rib meat with butternut ravioli, roasted tomato sauce and shaved reggiano.

Yankee pot roast - slowly braised eye roast served with local organic red potatoes, turnips, cabbage, carrot, onion and leek in a light broth.

Cod and Crab Cakes - with boston baked beans and house cured pancetta, and cabbage slaw and remoulade.