Saturday, April 14


Breads
9 Grain, The Sea, Corn Flour with Kalamata Olives

Green Garlic Soup
Toasted Hazelnuts, Brebis Azkorria, Smoked Mangalitsa Lardo
10

Spice-Poached Red Beet
Petit Greens, Blood Orange, Kañiwa,
Pistachio Vinaigrette
11

French White Asparagus Salad
Wild Westport Watercress, Lemon-Chili Vinagarete, Pickled Rhubarb, Wheatgrass
16/30

Spring Fricassée
Roasted Ramps, Fava Beans, Green Garlic, Baby Artichokes,
Maine Yellow Eye Beans, Olive Oil Toasted Bread Crumbs
16/30

Nori Wrapped Australian Wagyu Striploin
Roasted Collard Greens, Ginger Vinaigrette, Matcha Sorbet, Black Garlic
40/70

Vegetable Mignardises
Roasted and Glacé with Teff Polenta and Mustard Oil
15/28

Saffron Carnaroli Risotto
Smoke Brined Wellfleet Oysters, Woodbury Clams,
Rhode Island Mussels, Fiddlehead Ferns, Kalamata Olive Caramel
16/30

Barley Spaghetti
Shiitake Mushroom, Butternut Squash, Pu-Erh Celery Baton,
Parmigiano Reggiano
15/28

Spring Run Columbia River Salmon
Red Russian Kale, Verpa Morels, Hen of the Woods,
Georgia Sweet Peas, Pickled Garlic Scapes, Sage Froth
16/30

Rouen Duck Breast
Rhode Island White Flint Cornmeal Cake, Young Onion Greens,
Butternut Squash, Red Wine Black Lentils
16/30

Braised Vermont Lamb Brisket
Triticale, Apples, and Walnuts, Romanesco Cauliflower, Harissa,
Roasting Jus
16/30

Desserts

Mothais Feuille
Raw Goat’s Milk, Poitou, France
Yuzu Marmalade, Pickled Concord Grapes, Rhubarb
10

Westport Spring-Dug Sunchokes
Olive Oil-Caramel, Gingerbread Cake, Lemon Mousseline,
Fruit Leather
10

Tangerine Dream
Génoise, Vermouth-Infused Tangerine,
Thyme-Buttermilk Ice Cream, Meringue Brulée
10

Spiced Caramel Poached Knotweed
Maple Oat Streusel, Malted Vanilla Gelato
10

Chocolate Panna Cotta
Calimondin Lime Mostarda, Blood Orange Gel,
Cocoa Nibs and Pistachio
10

Creams and Ices:
Chocolate Sherbet
Calamondin Lime Yogurt Sherbet
Blood Orange-Chili Sorbet
Juniper Sorbet
Angelica-Rhubarb and Long Pepper Sorbet
Goat’s Milk Cajeta Ice Cream
8