Saturday, April 21


Breads
9 Grain, The Sea, Barley with Cranberry and Walnut

Macomber Turnip and Walnut Soup
Pecorino Extravecchio, Brown Rice Syrup Candied Walnuts
10

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

French White Asparagus
Shaved Vegetable Salad, Lemon-Chili Vinaigrette, Pickled Rhubarb,
Lemon Verbena and Olive Oil Poached Day Boat Halibut
16/30

Spring Fricassée
Roasted Ramps, Fava Beans, Green Garlic, Baby Artichokes,
Maine Yellow Eye Beans, Fresh Garbanzo Beans,
Minted Goat’s Milk Labne, Olive Oil Toasted Bread Crumbs
16/30

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

Roasted Daikon Radish with Nori
Woodbury Wellfleet Clams, Scituate Scallops, Shishito Pepper,
Carrot Vinaigrette, Smoked Salt Froth
16/30

Red Wheat Rigatoni
Braised Beef Shank, Shiitake Mushroom, Arrowhead Spinach,
Pu-Erh Celery Baton, Parmigiano Reggiano
15/28

Spring Run Columbia River Salmon
Fiddlehead Ferns, Yellowfoot and Hedgehog Mushrooms,
Georgia Sweet Peas, Pickled Radish Pod, Sage Froth
16/30

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

Angus Beef Bavette
Red Wine Braised Root Vegetables,
Rye Berries with Crème Fraiche, Roasting Jus
16/30

Desserts

Sage Farm Black Madonna
Goat’s Milk, Stowe, Vermont
Yuzu Marmalade, Pickled Concord Grapes, Rhubarb
10

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

Knotweed Crostata
Long Pepper Syrup, Frangipane, Malted Vanilla Gelato
10

Chocolate Panna Cotta
Calamondin 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
Toasted Almond Milk Gelato
Goat’s Milk Cajeta Ice Cream
Buttermilk Thyme Ice Cream
8