Peaches have been tough this year, but we are putting the finishing touches on confit peaches with CT sheep's yogurt sableuse and carob

We have a Grilled Peach Salad with Peaches from Seedling Farms, Cucumbers and Padron Peppers from Green acres, Lettuces from Living Water Farms, and a Creamy Madiera Dressing.

The number one thing we always do with peaches is preserves, but we also make cobbler, crostadas, and they're being served on an antebellum bennecake waffle this season, with plums, blueberries, and lots of whipped cream. Most of our peach growers are down 50% or more, but hopefully that means we still have enough peaches to do some special things with them, like pickled peaches for winter use.

The peach season has for sure put a bit of a damper on how to use them. The season is going to be fast I think. I'm most intested in getting a bunch preserved do the winter. I have been thinking about a strudel with peach jam and Nordic creamery capriko cheese. This would be a nice cheese app. That way with the jam the season will be extended and won't get it on the menu then have to change it in a week. We will see maybe a special event desset or cheese course.

We have a great summer dessert on now that is a Peaches and Cream Sundae. It's Peach ice cream - made with Missouri free-stone peaches, peach curd, cherry compote, whipped cream, and a cinnamon-sugar shortbread cookie.

we have just really started thinking of peaches in earnest...We will have grilled peach with chicken liver mousse starting on tomorrow's menu...photos to come...also look for Peach Melba Brioche Pudding

We're anticipating peaches this week in the restaurant which were very excited for. With the current weather we'll be getting them bit earlier than usual this year with also a shorter season. We've also heard they will be some of the best peaches Ohio has seen in a while, so we'll have to enjoy them while they last.

I've been preserving them in syrup to bring back out this winter!

Peaches have been great this year! While the other produce is dying in the drought and the heat, these maybe the best peaches I have ever had. We are doing two different things with peaches right now. The first is a hamburger with grilled peaches, arugula, and goat cheese on a pretzel bun. The second is a grilled pork loin with peaches, cucumbers, chilies, house made creme fraiche, and smoked balsamic.

i do a sorbet with torrontes wine, it is really refreshing. i havent
noticed any michigan peach issues yet.

We are making peach crepes, the season weather has not yet effected our supply, ...Yet.

Our new menu begins TONIGHT and we're featuring an old school southern fried Peach Pie with Vanilla Bean Bacon Gelato

Oh, we've got peaches. On our dinner menu, we have Piggly Wiggly, which consists of a brined and grilled pork chop, peach mustard sauce, and a peach and fennel slaw. We play the sweetness of a peach off these other great savory flavors, combined with the pork chop.
On our brunch menu, we have a peach french toast, with cream cheese frosting, fresh peaches, pistachios, and a bourbon caramel. The cream cheese and pistachios balance out the peach so it's not too heavy, along with the bourbon caramel.