From Our Garden To Your Table
June 30, 2025
If you’ve taken a bite of a snap pea right off the vine or a radish recently plucked from the soil or a watermelon picked at peak ripeness, then you know: Nothing tastes as delicious as ultra-fresh produce
At the Tides Inn, we not only partner with a wide variety of regional purveyors, but we also maintain our own five-acre farm with the help of resident horticulturist Matt Little.
That lush landscape provides fertile inspiration for Kyle Perkins, chef de cuisine at Salt & Meadow. His seasonal menus are based around what’s growing—and summer offers plenty of fresh ideas. As the weather heats up, look for these garden-forward dishes on the menu.
Breakfast: Garden Beet Hash
Garden-grown beets—slow-roasted in the oven with olive oil, red wine vinegar and thyme from the herb garden—are paired with sweet potato puree, spinach, a hint of chili and your choice of eggs.
Lunch: Grilled Peach Flatbread
The Tides Inn’s peach tree is still a little too young to be producing fruit, so these peaches come from a nearby orchard. The juicy fruit is joined by prosciutto, Moo & Blue cheese (from Maryland’s Firefly Farms), arugula, aged balsamic and crispy garlic on perfectly cooked flatbread. You’ll also find peaches on the dessert menu in a crisp served à la mode.
Dinner: Lobster Tail or Rack of Lamb
Green beans from the Tides Inn Farm will accompany lobster tail, potato puree and a slightly spicy gochujang butter.
Sweet, red Jimmy Nardello peppers won’t peak until later in the season, but once they do, Perkins is excited to blister them and serve them with coriander-spiced rack of lamb, farro, chimichurri and preserved lemon mascarpone.