Thursday, April 26


Breads
9 Grain, The Sea, Soda Bread with Caraway and Currants

Three Celery Soup
Petit Ambrosia, Hondroelia Olive Oil
10

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

Asparagus
French White, Concord Green, and Purple, Pickled Rhubarb,
Olive Oil Poached Columbia River Salmon, Lemon-Chili Vinaigrette
16/30

Spring Fricassée
Roasted Ramps, Fava Beans, Green Garlic, Baby Artichokes, Day Lily,
Fresh Garbanzo Beans, Smoked 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
Seared Scituate Scallops, Tiny Carrots, Carrot Vinaigrette,
Shishito Pepper, Smoked Salt Froth
16/30

Red Wheat Rigatoni
Homeric Veal, Shiitake Mushroom, Arrowhead Spinach,
Pu-Erh Celery Baton, Parmigiano Reggiano
15/28

Day Boat Atlantic Halibut
Fiddlehead Ferns, Yellowfoot Mushrooms, Georgia Sweet Peas,
Pickled Radish Pod, Lemon Verbena Froth
16/30

Rouen Duck Breast and Confit Leg
Rhode Island White Flint Cornmeal Cake, Fresh Onion,
Collard Greens, Maine Yellow Eye Beans
16/30

Vermont Lamb Saddle Charmoula
Roasted Fingerling Potatoes, Scallions, Tat Soi,
Rye Berries with Dried Fruits, 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

Rhubarb 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
Juniper Sorbet
Angelica-Rhubarb and Long Pepper Sorbet
Toasted Almond Milk Gelato
Goat’s Milk Cajeta Ice Cream
Buttermilk Thyme Ice Cream
Gingerbread Caramel Ice Cream
8