Mother’s Day Menu Prix Fixe at the Shack

Mother’s Day Menu 2011
Includes a glass of wine or prosecco!
(Meals tax and tip excluded)

Appetizer Choices:
Native mussels steamed with a tomato & fennel broth over crostini
California roll filled with snow crab, cucumber & avocado garnished with smelt roe
House made Caesar salad with white anchovies & parmesan toast

Entrée Choices:
Butter poached native lobster tail served over hand made pasta in a saffron lobster broth
Pork tenderloin served over a sundried cherry sauce with celeriac, leek & potato pancakes &

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Scallops with Spring Peas and Tarragon

This time of year, pretty much everybody is ready for summer to start. Me, I could use a couple more weeks of winter. That's when I get to be creative in the kitchen. If it weren't for Wellfleet winters, you wouldn't be seeing Oysters Absinthe on the menu at Mac's Shack this season. They take the Rockefellers for a ride on the wild side. In January, we got into Maine shrimp. They'll be on the menu

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Yardbird-Inspired Pasta

If you are still wondering about that old question regarding "which came first...?" you probably don't have a chicken coop in your backyard.

Our chicks arrived via the U.S. mail last spring. My girls named them right away. In the fall, they entered Goodie, a pretty California White hen, in the "Barnyard Beauty" competition at the Truro Ag Fair. (Later, Goodie came out as a rooster, but thankfully the folks in Truro are open-minded; she was allowed to keep

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The Last Squash, The First Beetberry

Alex called yesterday to say he and Elspeth were down to the last squash from last summer's crop. "Want to come to dinner?" He can be so calculating.

"Um, I think we're busy," I said. One thing I've learned since we planted the vegetable garden over at the Shack three years ago is that you can end up with too much of a good thing.

It wasn't until this morning that the real

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Smoky Monkfish & Mussels Marinara

Every week, my brother Alex puts together a local seafood report to make sure we're all up to date on what's coming in and from where. This week, mussels were on the list: a sure sign of spring. These mussels are wild picked in Orleans, and nobody in his right mind can get out there and harvest in the deepest cold of winter.

We do also get farmed mussels from up in

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