Ratatouille

Zucchini 1 lb.
Yellow Squash 1 lb.
Eggplant 1/2 lb.
Red Bell Pepper 1
Yellow Onion 1/2
Plum Tomato 2
Garlic 3 Tbsp.
Herbs de Provence 2 Tbsp
Olive Oil 1/2 cup
Salt TT
Pepper TT


1. Preheat oven to 350 degrees.
2. Cut each individual vegetable to a small dice. ( small cubes)And keep separate.
3. Combine the zucchini and yellow squash in a mixing bowl. Coat the squash with half of the olive oil and season with salt, pepper and half of the herbs de provence. Toss to combine.
4. Repeat step 2 with the remaining ingredients in a separate bowl.
5. Place the each of the two bowls of vegetables on separate baking sheets.
6. Roast in a 350 degree oven until vegetables are tender, but not soft.
7. Mix both trays of vegetables together and serve warm as a side dish or at room temperature as an appetizer.

Cook's Notes

Keeping the vegetables separate is due to the different cooking times of the different vegetables.
The Squash will take a bit longer to cook than the eggplant and tomatoes.
This is a great summer dish, all of the ingredients are in season and can be found in your local farmer's markets.

Summer Menu 2009

Grilled Nectarines
Gorgonzola Brulee, aged Balsamic Vinegar
Toasted Hazelnuts, Basil


Grilled Premium Pork Chop
Roasted Red Potatoes, Green Beans
Spanish Chorizo, Saffron-Orange Jus


Seared Hanger Steak
Baby Arugula Salad, Roasted Red Potatoes
Shallot & Red Wine Jus



Tuna Involtini
Lump Crab Meat, Capers, Fresh Chilis
Extra Virgin Olive Oil




Spaghetti alla Chitarra
Soppressata, Heirloom Tomatoes, Summer Squash
Lemon, Fresh Chilis, Pecorino Romano


Atlantic Halibut
Ratatouille, Kalamata Olive Tapenade
Orange Oil

Toasted Israeli Coucous
Asparagus, Baby Spinach, Sicilian Eggplant Caponata
Falafel, Preserved Lemon Vinaigrette
(Vegan Selection)


Grilled Sea Scallops
Red Lentils, Green Beans, Littleneck Clams
Tomato Chermoula, Micro Coriander


Heirloom Tomato & Summer Melon Salad
Feat Cheese, Celery, Basil, Oragano

Sauteed Chicken Breast

Manzanilla Olives, Spiced Almonds

Toasted Israeli Couscous, Baby Spinach

Garlic & Parsley Pesto

Veal Skirt Steak alla Milanese

Tomato & Green Bean Salad

Roasted Red Peppers, Pecorino Romano

Preserved Lemon Vinaigrette

Locally Yours

I know that have have said this before, but I feel so lucky to be able to work in an area where we have so many local producers. The Summer brings such a cornucopia of fresh produce to the area, that I feel it is my duty to try to utilize as much of the different products as possible. This time of year, it makes it very simple to design a seasonal menu for the restaurant. All I have to do is take a trip to the local farms and see what they are growing. In some cases, they farmers themselves come to me with the day's harvest. What a treat! I make my twice a week trip to Willow Creek Orchards to see what was gathered in the fields that week. They also bring in a number of different products from Lancaster County and the surrounding areas. On Wednesday Marianne( our Pastry Chef), Ray (our Sous Chef) and I take a ride to Overbrook Herb Farm in Lansdale visit with farmers Paul and Betsy. They are kind enough to let us meander around the gardens and choose our own fruits, vegetables and herbs for the week. Talk about fresh. I keep forgetting to bring my camera along on these farm excursions. I hope to have some photos posted soon for all to enjoy.

Go enjoy all that our area has to offer.....Check out the links section on our website for websites and addresses to all of the local farms that we buy seasonal ingredients from.