the evening’s cordial cocktail du jour, the Maple Snowball, a potent blend of maple whiskey and ginger liqueur chilled by a giant lime “snowball”.
Kacie Van Norman poaching monkfish.
Chef Montigel plates the evening’s finale: éclairs bathed in rich chocolate mousse ganache.
Hanger steak being sauced.
An L-shaped counter with seating for eight and a great view of the cooking dominates the dining room.
An East Dennis oyster topped with lemon-horseradish granita.
Owner Jay Montigel and sous chef Bob Boucher explain the concept of the meal.
Montigel plating the cheese course.
The intermezzo “Cape Codder burst”: encapsulated Triple 8 Nantucket Vodka, cranberry juice and a smidgen of lime zest.