This menu takes several weeks, and even several camp kitchens to bring together, for an insane meal on the dock.  We push simple, low, weather-silvered tables together for in impromptu buffet, using vintage plates to warm our laps. My first year in New Hampshire was a revelation in language and temperature ~ everything good was “wicked,” and everything possible happened in the sky.  It’s tempered my soul in the best way, forcing me to live with the harsher elements, at first to get my food and family on, though I’ve stayed for the beauty and culture of the island. We gather all the ingredients from local farm stands, like Picnic Rock, which has been run by the same family since 1831.  We love…