Friday, February 17

 

 

 

 

 

 

 

 

Breads

9 Grain, The Sea, White Corn with Duck Cracklings

 

 

Leek and Purple Potato Soup

Aged Soy Roasted Hazelnuts, Smoked Paprika Oil

10

 

 

Spice-Poached Red Beet

Fines Herbes, Pickled Beet, Kañiwa,

Blood Orange-Pistachio Vinaigrette 

10

 

 

Pasture Raised Chicken Galantine

Foie Gras and Black Truffle, Triticale Berry and Wild Rice Salad,

Petit Greens, Perigord Truffle Vinaigrette

15/28

 

 

 Vegetable Mignardises

Roasted and Glacé with Teff Polenta and Mustard Oil

15/28

 

 

Parmigiano Celerisotto

Glacé of Baby Leeks, Carrots, and Brussels Sprout Leaves,

Roasted Spring Onion and Kalamata Olive Caramel

16/30

 

 

Fresh Perigord Black Truffle

Fresh Spaghetti Cacio e Pepe, Garlic Chives, Fiore Sardo Stagionato

35/60

 

 

Hand Rolled Cavatelli

Ragu alla Macellaria, Cocoa Nibs, Smoked Scamorza

16/30

 

 

Scituate Scallops

Romanesco Cauliflower, Macomber Turnip,

Pickled Mushrooms, Sage Froth

16/30

 

 

Roasted Poussin

White Flint Cornmeal Cake, Fresh Onion,

Kumi Kumi Squash, Black Lentils  

16/30

 

 

Westport Dexter Beef Rib Eye

 Wild Rice with Figs, Saffron Spiced Carrots, Mulled Wine Glaze

16/30

 

 

Desserts

Twig Farm Fuzzy Wheel

Mixed Raw Goat and Cow’s Milk, West Cornwall, VT

Yuzu Marmalade, Pickled Concord Grapes

10

 

 

Westport Winter Sunchokes

Olive Oil-Caramel, Gingerbread Cake, Lemon Mousseline,

Apple Leather

10

 

 

Tangerine Dream

Génoise, Vermouth-Infused Tangerine,

Thyme-Buttermilk Ice Cream, Meringue Brulée

10

 

 

Chocolate Panna Cotta

Gyokuro-Bergamot Mostarda, Blood Orange Gel,

Cocoa Nibs and Pistachio

10

 

Creams and Ices:

Chocolate Sherbet

Blood Orange-Chili Sorbet

Juniper Sorbet

Gingerbread Caramel Ice Cream

8