What's In Season

Warm winds and sunny skies brought an early spring to the beach . . . or so we thought. The usual March nor'easter came in late April, dumping 2 inches of rain in 24 hours.  Thankfully, the local asparagus (Currituck) and strawberries (englehardt) were not adversely effected.  Their seasons, which last only 6-8 weeks are the first sign of our local farm market season.  Our close friends Allie and Colin Grandy open their market this weekend and we will start to see fresh may peas, field peas, rhubarb, vine ripe tomatoes, okra, watermelon, canteloupe and blueberries.

April 20th marked the first night of softshell crabs for the restaurant.  Dipped in a seasoned cornmeal and flour bend, the crabs are quickly fried and served with a black eyed pea salad and ramp aoli.  The softshell crabs, whoses shedding season will last till June, are also a staple as a sandwich plate on our lunch menu.

On the local fish front, we begin to transition from the late run of Virginia rockfish and winter flounder season to the arrival of grey tile fish, puppy drum, dolphin, small to medium yellowfin tuna and swordfish.  During the spring we wil look to our friends at Sunburst Trout Farm in western North Carolina for their beautiful farm raised trout fillets.  Sally, Wes, Leela and Matt continue the family tradition of providing what ids arguably the richest, full flavored trout in the country.

Whats new:  Windhaven Farms berkshire pork and red angus cattle.  Farmer Pete Edwards and family (Windsor, VA) are now providing u with their 12 month aged country hams, as well as ground chuck for burgers and ground berkshire pork for meatloaf.  The real treat is the fresh rendered lard that goes into our buttermilk biscuits.  We continue to look for more ways to enjoy these very special arrivals.

Hickman Seafood, Melfa, VA.  Eastern Shore fish and oysterman Dean Hickman is providing us with Sugar Toads.  Known locally as puffer fish, blowtoads or chicken of the sea, this local delicacy is the skinned, bone-in filets of a small bottom fish often caught when looking for spot and croaker.  Many of us locals were brought up frying these little gems as part of a summer fish fry.  Look for them on our menu as an appetizer when available.

Community Activities:

Duck & Wine Festival, Saturday April 28, Waterfront Shops, Duck (3-time defending champion)
                -duck & housemade andouille sausage gumbo

Illuminating Hope Event,  SIDS fundraiser, Sunday May 6, Aqua Restaurant, Duck
                -classic pork pate with rhubarb chutney

Wine, Swine & Guava Jam,  Chesapeake Bay Wine Classic fundraiser Saturday May 12, Yoder Farm, Pungo, Virginia Beach
                -whole hog BBQ & crawfish boil

Southern Foodways Alliance BBQ Field Trip, Friday June 22, New Bern, NC: Dinner of crab stew and fish muddle with Chef Bill Smith of Crooks Corner (Chapel Hill, NC)

Dinner service returns to Monday evenings May 2 1!