Thursday, March 1

  

 

 

 

 

 

 

 

 

Breads

9 Grain, The Sea, Caraway Rye

 

 

Dexter Beef and Caramelized Onion Soup

Rye Crisp, Melted Scamorza

10

 

 

Spice-Poached Red Beet

Salad of Rye Berries, Wild Rice and Petit Greens,

Seville Orange-Chili Gastrique

10

 

 

 Vegetable Mignardises

Roasted and Glacé with Teff Polenta and Mustard Oil

15/28

 

 

Maryland Shad Roe

Salad of Baby Lettuces, Hearts of Palm, and Celeriac,

Bacon, Lemon, and Fresh Chili Vinaigrette

16/30

 

 

Buckwheat Flour Tagliatelle

Roasted Butternut Squash, Arrowhead Spinach,

Madura Long Pepper, Fresh Ricotta,

Olive Oil Toasted Bread Crumbs

15/28

 

 

Gloucester Hake

Green Cabbage, Romanesco Cauliflower, Mutsu Apple,

Pickled Cranberries, Sage Froth

16/30

 

 

Rouen Duck Leg Confit

White Corn Posole, Spring Onion Greens,

Kumi Kumi Squash, Maine Yellow Eye Beans

15/28

 

 

Wagyu Beef Brisket Sauerbraten

Red Wheat with Currants, Purple Carrots Roasted with Juniper,  

Braising Jus

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

Kalimandan Lime Mostarda, Blood Orange Gel,

Cocoa Nibs and Pistachio

10

Creams and Ices:

Chocolate Sherbet

Blood Orange-Chili Sorbet

Cider-Sassafras Sorbet

Juniper Sorbet

Gingerbread Caramel Ice Cream

Hondroelia Olive Oil Ice Cream

8