Pastry chef Matt Wood crimps a puff pastry stuffed with apples from Dartmouth.
Bear in Boots is known for its extensive draught beer selection, which rotate among dozens of seasonal brews from around New England
Charcuterie chef Nik Bruce pulls out a rack of cured pork belly, to be turned into pancetta
Sous chef Ricky Smith prepares the root vegetable dumplings served at the October “Meet the Farmer” dinner.
Even the cinnamon in these apple turnovers have a local connection: the spices are from the Spice & Tea Merchants of Falmouth.
Executive chef Joe Ellia samples the kalette pesto.
The Belgian waffle is laced with Belgian chocolate ganache and chantilly cream
The chicken & waffle entree features a crispy chicken thigh between layers of Belgian waffle and garlic & thyme mashed potatoes, served with asparagus and drizzled with bourbon maple hot honey and chicken gravy.
From left, chef de partie Niklas Bruce, executive chef Joe Ellia, and sous chef Ricky Smith.