Nourish is a farm-to-table place open for dinner Thurs – Sun. They operate a dedicated gluten-free kitchen with house made dishes using local ingredients.  They offer both indoor and outdoor dining with parking on both sides of the building.  The menu changes weekly and is a 3-course fixed price with several choices for each course.  The wine list was better than most and they also offer cocktails and beer.  The indoor space had carpet on the floor with metal and unstained wood for the walls with lots of windows.  The metal tables were unclothed, the ceiling was open and there was a large amount of space overall.  The food was really good with clean straightfoward flavors.  I love the idea that the menu changes that frequently, it would make me go often if I lived nearby.  Service was super friendly, efficient and helpful.  Hope you’ll try it and let me know what you think.

Set-Up

 

Food

An amuse bouche was a choux pastry filled with red pepper cream on garden arugula and sauced with almond syrup.  It was good.

 

For the first course we chose strawberry, chevre, cucumber salad which also included walnuts, greens, with a tarragon vinaigrette.  It was a nice mix but some of the cucumber bits were bitter which made me pull them out but otherwise the ingredients were first rate.  Tender lettuces and very sweet strawberries were lightly dressed to a wondeful affect.

 

You could add cheese bread with herb butter which we did.  These were more like a gougere and the butter was too hard to spread and had a mostly dill flavor.  They were fine and served at room temperature.

 

For a main we had the Wild King salmon with chermoula sauce alongside a zucchini baba ganoush, fingerling potatoes and seasonal vegetables.  I am very picky about salmon but this turned out to be wonderful.  Cooked perfectly with a really tasty sauce.  The color of the sauce wasn’t pretty but after you tasted it you didn’t care.  It was that good.  In the vegetable mix the potatoes were wonderfully fresh and an assortment of colors, add to that carrots, brocolli, cauliflower and Romano beans.  The baba ganoush underneath the fish blended with all.  An excellent plate with lots of flavor and textures.

 

For dessert we tried the raspberry cream and almond layer cake.  It was served cool with wonderful flavor and texture.  The delicate cake was nicely accented by the slivered roasted almonds that also added a crisp texture.  It was not too sweet, just about right.

 

A seasonal fruit crisp was made with peaches and raspberries.  The raspberies dominated the peaches badly and it needed ice cream or whipped cream.  Lots of seeds on the top served as the crisp portion.  It was not overly sweet but okay.