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The low-priced ($2-$8) bar menu changes daily and features twelve taps of eclectic beer, twelve whites and reds by the glass, great local ciders, and other locally-brewed beverages. The quarterly-changing food menu is now being prepared for fall and is an exotic sight for all five senses. “Fall foods are warmer, with more earth tones, slow-roasted and nuttier. The return of our regular fall favorites is just around the bend,” said Maggie. Their offerings include: fan-favorite fried Brussels sprouts; pan-seared scallops in maple butter on a roasted pear; pickled shallot, pecan and watercress salad; baked acorn squash stuffed with wild rice, al-

Pan seared scallops insole butter with apple and watercress salad

mond and cranberry, with garlic braised kale and apple-ginger and leek compote; and a penne with butternut and Swiss chard, walnuts, and blue cheese. By utilizing the best local produce and products that Greenfield has to offer, combined with the exceptional service and warmth of the staff, savory topnotch meals, and affordable prices, Hope & Olive embodies what quality and supporting the local economy is supposed to be all about. Hope & Olive 44 Hope Street Greenfield, MA 01301 413-774-3150 www.hopeandolive.com

Maggie Zaccara, Evelyn Wulfkuhle and Jim Zaccara

Foodies of New England

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Foodies of New England Fall 2012  

Diners. Gluten-free Fall Classics.Farm to Table.

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