Grilled Shrimp, Goat Cheese Carrot Smash, Asparagus, Citrus & Scallion Gremolata, Balsamic Reduction, Roasted Garlic Aioli
Cape Cod native Andrew Swain has been cultivating his own unique culinary style, from Falmouth to Providence and back, since he first got a taste for the industry at age 15. From Dishwasher to Executive Chef, Swain has mastered a myriad of both food and beverage successes. While serving for almost ten years as Chef at the Rye Tavern, a 4.5-star, farm-to-table restaurant in Plymouth, he won the New England Food Festival Judges Choice award for three consecutive years. The 2002 Johnson and Wales alum also headlined at the 2016 WGBH Food and Wine Festival. Swain is the creator of Lazy Eight All Natural Black Tea Vodka, his first entrepreneurial endeavor. The sea-side Chef then founded The Filling Station Food Truck and Catering in 2020 where he offers a culmination of his recipe creations a high-end twist on a tourist tradition.
Spice Rubbed Tuna, baby spinach & quinoa salad with cherry tomatoes, red onion, cucumber, olives, tzatziki dressing, crispy chickpeas, goat cheese, sriracha aioli.
Berry BBQ meatballs over Sweet potato puree with crispy Brussels sprout leaves and pickled red onion.
Pork Tenderloin over baby greens with lime & sriracha vinaigrette topped with a pear and red onion slaw served with petite truffle parmesan potato chips and citrus mustard dipping sauce.