Savor the bay's late summer swan song with our most requested dish. Pork shoulder is corned for one week, simmered for four hours, then cubed and roasted with potatoes, sweet peppers and heirloom broccoli. All this is crowned with poached eggs. Enjoy chilled cucumber and tomato salad dressed in a blossom vinaigrette with sunflower seeds and wilted crookneck squash. Your meal closes with our brand new dessert, Peaches and Cream, but you'll have to check out the rest of the menu for details!