Monday, March 19

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breads

9 Grain, The Sea, Barley Flour with Cranberries and Walnuts

 

Green Garlic and Sunchoke Vichyssoise

Fresh Hearts of Palm, Muscat Grape

10

 

Spice-Poached Red Beet

Petit Greens, Blood Orange, Kañiwa,

Pistachio Vinaigrette

11

 

Duck Liver and Veal Tongue Mousse

Petit Greens, Citrus Vinaigrette, Rhubarb Mostarda, Soda Bread

14/26

 

Smoked Salt Brined Fluke Sashimi

Puffed Wild Rice, Steamed Mussels, Garlic Scape and Razor Clam Salsa, Pickled Rhubarb, Tangerine Gel

16/30

 

 Vegetable Mignardises

Roasted and Glacé with Teff Polenta and Mustard Oil

15/28

 

Dried Summer Herb Spaghetti

Braised Lamb Neck, Brussels Sprouts, Shitake Mushrooms,

Parmigiano Reggiano

15/28

 

Concord Rabbit Leg

Buckwheat Cavatelli, Fava Leaves,

Vegetables Braised in Red Wine

24

 

Scituate Scallops

Romanesco Cauliflower, Macomber Turnip, Courtland Apple,

Pickled Hon Shimeji, Coriander Froth

16/30

 

Duck Leg Confit

Rhode Island White Flint Cornmeal Cake, Spring Onion Greens,

Spaghetti Squash, Black Lentils

15/28

 

Angus Beef Bavette Steak

Rye Berries with Golden Raisins, Celery Root Étouffée, Apple Cider Glaze

16/30

Desserts

 

 

Pardou Ardi Gasna

Raw Sheep’s Milk, Pyrénées-Atlantiques, France

Yuzu Marmalade, Pickled Concord Grapes

10

Spring Dug Westport Sunchokes

Olive Oil-Caramel, Gingerbread Cake, Lemon Mousseline,

Bergamot Leather

10

 

 

Tangerine Dream

Génoise, Vermouth-Infused Tangerine,

Thyme-Buttermilk Ice Cream, Meringue Brulée

10

 

 

Chocolate Panna Cotta

Kalimandan Lime Mostarda, Blood Orange Gel,

Cocoa Nibs and Pistachio

10

 

Creams and Ices:

Chocolate Sherbet

Kalimandan Lime Yogurt Sherbet

Blood Orange-Chili Sorbet

Cider-Sassafras Sorbet

Juniper Sorbet

Gingerbread Caramel Ice Cream

Hondroelia Olive Oil Ice Cream

8