Tag: Chef Doug Papows

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.