At NBC we are committed to offering the freshest possible product that is attainable here in New England throughout the four seasons. We believe the shorter time traveled the better. There is a six month window period from late spring through early fall when local products are available in abundance. Our personal 468 square foot of raised gardens beds supply us with an array of produce: several types of lettuce; vegetables such as escarole, swiss chard and a mixture of bean varietals; a summer of multitude of cherry, heirloom and succulent slicing tomatoes; some zucchini and squash; radish and Tuscan style Kale as the fall cool weather begin to arrive; and, not to forget, all the fresh herbs that are required within the menu’s design. As a fill in, several Cape farms are available to us bi-weekly through a local farmers market situated just 2 miles away in the center of town. And during the winter we have the green house farms located in the eastern/central part of the state. Oysters and little neck clams, available year round, are farmed right here in East Orleans. And when in season, Nauset lobsters are only a half mile ride away, where we retrieving them from the tank of a local fisherman.
During the high season, the local catch is also in full swing, providing the freshest day boat seafood from an adjacent town, Chatham. Meat and poultry on offer are all sourced with respect to their origin. Our goal is to supply hormone-anti biotic free product farmed right here in New England when possible.
Menus alter with the changing seasons; however, some signature dishes are near impossible to omit, especially during the summer season when our clients return for that dish they have been craving since the previous year; a ritual that has occurred for many a season. The locals know though, that the slow cooked Italian comfort food, emanating from the engine room during those shorter blustering winter days, is as equally well worth waiting another year for.