With rainy weather predicted for Saturday and Father’s Day celebrations Sunday, this weekend would be the perfect time to try the wonderfully delicious weekend brunch fare at Feather and Wedge. My girlfriend Claudia and I went last Saturday and it was delightful in every way. The decor is exquisite (I think I mentioned that in a previous post) and now with Chef Doug Papows at the helm, the food, and welcoming wait staff, make for a dining trifecta of fabulousness.
I regret to say that the photos that I took of our lovely brunch went the way of my faulty memory card. Memory cards occasionally wear out, and usually at the worst times. Dear reader, you don’t need photos of the food, just go, you’ll have a wonderful dining experience, we sure did!
The menus change everyday. Brunch is not posted on the Feather and Wedge website, but you can imagine how delicious are the brunch offerings by checking out tonight’s dinner menu.
Feather and Wedge Dinner Menu June 16, 2017
Pemaquid oysters | cucumber mignonette 2.75 ea.
Tomato fennel soup | gruyère crostini 10
Ahi tuna tartare | white miso citrus vinaigrette, chives 14
Smoked bluefish pâté | arugula, lemon, crostini 10
Halibut crudo | radish, bronze fennel, ginger scallion sauce 17
Pâté de campagne | cornichons, whole grain mustard, crostini 10
Cheese plate | daily selection with accompaniments 14
Charcuterie plate | daily selection with accompaniments 15
* * *
Simple salad | field greens, turnip, tomato, red onion, house vinaigrette 8
First Light Farm greens | cucumber, hakurei turnips, radish, green goddess dressing 13
Beet salad | arugula, feta, orange vinaigrette
* * *
Clams and pork belly | tomato, beer braised chickpeas, lime, cilantro 26
Lobster and asparagus | prosciutto, poached egg, turnips, soy hollandaise, spicy bread crumbs 29
Sea Scallops | Japanese eggplant, mushroom trio, yuzu and Thai basil aioli, Oolong rice 29
Organic Faroe Islands salmon | scallion, quinoa, bok choy, togarashi aioli 26
Chicken under a brick | bulgur, mirepoix, lemon rosemary pan sauce 24
Bone-in pork chop | maple mustard brined, new potatoes, rainbow chard, marrow butter 25
Prime ribeye | salsa verde, new potatoes, rainbow chard 35
Housemade cavatelli puttanesca | crispy pancetta, pesto, sunflower seeds, mozzarella 23
add halibut | 32
Seared eggplant | quinoa, arugula, cucumber, peas, feta, pistachios 16
* * *
Sauteed spinach 6
Roasted beets 6
* * *
Plum blackberry crumble | buckwheat crust, vanilla ice cream 10
Fresh strawberry tart | sweet shortbread crust, sweet cultured cream, apricot glaze 10
Vanilla bean panna cotta | mango coulis 10
Warm chocolate budino | sweet cultured cream, fresh blackberries 10
Affogato | vanilla ice cream, hot espresso, amaretto, toasted almonds 10
Feather and Wedge is located at 5 Main Street, Rockport. They are open Wednesday through Sunday for dinner and Saturday and Sunday for brunch. For reservations call 978-999-5917.
Feathers and wedges photo by Reiner Flassig
All the beautiful images you see on the walls of Feather and Wedge are from the archives of the Cape Ann Museum and Sandy Bay Historical Society.