All’s well at The Well in the fields at Jordans Farm in Cape Elizabeth.  Opening day was June 1 and it signals the start of summer as chef and owner Jason Williams works his culinary magic.  It’s still one of the smallest kitchens in our dining world.  But it easily feeds up to 75 diners who disperse among tables in the meadows and gazebos.

As the growing season progresses the fields of flowers will surround the gazebos in a canvas of summer color

New this year is the smoke house set off from the kitchen and it’s where dishes such as smoked pork set over beans makes for a hearty dish on a cool night.

Visitors pose for a photo as they wait for a table in one of the gazebos

We assembled in one of the gazebos that seats four, and as the sun set over the grounds, which will host a colorful canvas of flowers and vegetables,  the dusky glow is as glorious as the food itself.

Chef/owner Jason Williams is all smiles in his glorious kitchen preparing the first dinner of the season

The menu follows a specific formula that includes Williams’ wonderfully crusty homemade bread with farm butter; several first courses such as lightly smoked and grilled asparagus with prosciutto and shavings of Parmesan to the greenest of composed salads.

You can bring your own libations and the excellent wait staff opens a bottle of wine that we brought to accompany our dinner

Main courses offered include fish, chicken, meat such as lamb or pork and pasta and vegetarian dishes. These are tweaked throughout the season according to what’s fresh off the farm and sea.

Clockwise, dinner included grilled asparagus, salad, smoked pork and pan-seared hake

We enjoyed pan roasted hake set over a bed of vegetables that included carrots and farro and the smoked pork on a bed of beans.  Dessert is Williams’ wonderful donut with a fresh fruit sauce. At this time of year, it’s adorned with a rhubarb compote; but that will change as more fruits are in season such as summer berries.

The house made donut is a must-have dessert; served with rhubarb compote and whipped cream

Dining here throughout the summer and early fall is always a treat.  The fields will be full of flowers soon.  The menu changes according to what’s available locally and the simplicity of the cooking under Williams’ deft handling of ingredients denotes simple pleasures that are so worthwhile.

The Well (at Jordan Farm), 21 Wells Rd., Cape Elizabeth, ME 207-831-9350 ww.jordansfarm.wix.com/thewell

Rating: Simple farm-to table is beautifully done with dishes based on what’s locally, seasonably available throughout the summer and fall

Service: Excellent, with the staff who knows the menu well

Tables: Counter seating at the bar facing the open kitchen; picnic tables in the fields and screened in gazebos in the fields

$$$ Moderately priced; 3-course dinner averaging $40 to $50

Parking: At the farm