Saturday, May 19


Breads
9 Grain, The Sea, Corn Flour with Nettle
Chilled Breakfast Radish Soup Provençal
Lemon-Thyme Confit Tilefish, Fennel Pollen, Rouille
10
Spice-Poached Red Beet
Basswood Greens, Amaranth, Almond Milk Fromage Frais, Kañiwa, Pistachio Vinaigrette
11
Salad of White, Green and Purple Asparagus
Baby Lettuces, Smoked Mangalitsa Lardo, Pickled Rhubarb,
Confit Lemon Vinaigrette
16/30
Spring Fricassée
Roasted Ramps, Fava Beans, Green Garlic, Baby Artichokes, Day Lily,
Fresh Garbanzo Beans, English Peas, Oregano Labne,
Olive Oil Toasted Bread Crumbs
16/30
Vegetable Mignardises
Roasted and Glacé with Teff Polenta and Mustard Oil
15/28
Spelt Flour Spaghetti
Westport Mutton Ragu, Pu-Erh Celery Baton,
Pecorino Extravecchio
15/28
Spring Nettle Cavatelli
Juniper Ham, Adirondack Potatoes, Nasturtium Leaf Pesto,
Smoked Scamorza
15/28
Keener Heirloom White Corn Grits
Roasted Pork Belly, Noank Oyster, Fino Sherry Glaze, Pickled Honshimeji and Herb Salad, Sage Froth
16/30
Wild Columbia River Salmon
Fiddlehead Ferns, Hen of the Woods and Morel Mushrooms,
Georgia Sweet Peas, Pickled Radish Pod,
Tartare with Wild Ginger Vinaigrette
16/30
Roasted Natural Chicken
Rhode Island White Flint Cornmeal Cake, Spring Onion,
Braised Collards, Jacob’s Cattle Beans
15/28
Roasted Angus Beef Bavette
Wheat Berries with Sultanas, Red Wine Braised Roots, Red Spinach, Roasting Jus
16/30
Desserts
Midnight Moonlight
Goat’s Milk, Ruggles Hill Creamery, Hardwick, MA
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, Knotweed 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
Buttermilk Thyme Ice Cream
Gingerbread Caramel Ice Cream
Goat’s Milk Cajeta Ice Cream
8