10/11 TINOS GUEST CHEF SERIES: CHEF ROB MARTIN

Guest Chef Rob Martin, When Pigs Fly,  has been having fun working here on the seacoast with stints in Antarctica for the last ten years. A little over 2 years ago he joined the When Pigs Fly Team and has been Co-Local Leader with Mark Segal and Brenden Vesey for Chefs Collaborative.  Most recently, a year ago, he married his way better-half, Mollie Sanders and together have helped with several charitable events. Rob prides himself in using as local and seasonal ingredients as possible in his cooking and loves the strength of our local food and farm community.

For reservations please call: 603.926.5489  or email: manager@tinosgreek.com

MENU

Appetizers

Charred Calamari, Lime Curd, Fried garlic, Pomegranate syrup, cilantro, pickled fresno

Kale salad, roast beets, sunchoke chips, marcona, lemon thyme vin, smoked feta

Black Garlic Sticky Pork ribs, pickled radish, squash puree

Heirloom tomato olive and onion tart with confit lamb

Entrée

Olive and herb braised rabbit, fregola sarda, spigarello, hakurai turnip, carrot

Beef Cannelloni, braised fennel, red wine tomato jus, cheese

Roast pheasant, braised cabbage, pine nut sunchoke puree, rosemary verbena pistu

Amaretto almond cous cous with roasted squash, goat cheese, currants

Wild boar chop, roasted potato, nutmeg greens, mushroom ragout.