Wednesday, May 23


Breads
9 Grain, The Sea, Corn Flour with Nettles and Herbs

Chilled Soup Lyonnais
Spring Onion, Caramelized Shallots, Black Garlic Powder
10

Spice-Poached Red Beet
Petit Greens, Amaranth, Wild Rice, Beet Syrup, Pistachio Vinaigrette
11

Salad of White 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

Barley Flour Spaghetti
Crisp Confit Chicken Thigh, Pu-Erh Celery Baton,
Pecorino Extravecchio
15/28

Spring Nettle Cavatelli
Hearts of Palm, Nasturtium Leaves, Wild Leek and Almond Pesto,
Parmigiano Reggiano
15/28

Keener Heirloom White Corn Grits
Scituate Flounder, Pork Belly Rillons, Bacon-Ximenez Sherry Glaze,
Pickled Honshimeji and Herb Salad, Sage Froth
16/30

Wild Columbia River Salmon
Fiddlehead Ferns, Morel Mushrooms, Sweet Peas, Yellow Carrot,
Pickled Radish Pod, Verbena-Tamarack Vinaigrette
16/30

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

Veal Loin Roasted with Ramps
Triticale Berries with Dried Fruits, Roasted Baby Turnips, Spruce,
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