Breads
9 Grain, The Sea, Barley Flour with Hops and Herbs

Chilled Green Garlic Soup
Poached Foie Gras, Aged Soy Hazelnuts, Togarashi
11

Salade Charcutier
Petit Greens, Wild Rice, Spice Poached Red Beet, Pistachio Vinaigrette
12

Green, Purple, and White Asparagus
Baby Lettuces, Shaved Vegetable Salad, Pickled Rhubarb,
Confit Lemon Vinaigrette
16/30

Spring Fricassée
Cranberry Beans, Fava Beans, Green Garlic, Baby Artichokes, Dandelion,
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

Soft Poached Pullet Egg
Crisp Confit Chicken Thigh, Pu-Erh Celery Baton, Morel Mushrooms,
Fava Leaf, Pecorino Extravecchio
16/30

Spelt Flour Rigatoni
Hearts of Palm, Lemon-Thyme Carrots,
Pistachio, Ginger, and Carrot Leaf Pesto, Parmigiano Reggiano
15/28

Keener Heirloom White Corn Grits
Yellowtail Flounder, Cape Cod Mussels, Cotechino, Maple-Bacon Nage,
Pickled Honshimeji and Herb Salad, Sage Froth
16/30

Copper River Wild Salmon
Fiddlehead Ferns, Fingerling Potatoes, Sweet Peas,
Globe Carrot, Pickled Radish Pod,
Sweet Grass and Lemon-Thyme Vinaigrette
16/30

Roasted Capon Breast
Rhode Island White Flint Cornmeal Cake, Spring Onion,
Braised Collards, Jacob’s Cattle Beans
15/28

Angus Beef Bavette
Rye Berries with Currants, Roasted White Radish and Green Shallot, Roasting Jus
16/30

Desserts
Black Ledge Blue
Raw Cow’s Milk, Cato Corner Farm, Colchester, CT
Seville Orange Marmalade, Pickled Huckleberries, Rhubarb
10

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

Native Strawberry Trifle
Brown Butter-Verbena Génoise, Red Vermouth,
Buttermilk Thyme Ice Cream, Lemon Mousseline
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
Gingerbread Caramel Ice Cream
Goat’s Milk Cajeta Ice Cream
8