Breads
9 Grain, The Sea, Barley Flour with Caramelized Onions

Chilled White Asparagus Soup
Asparagus Froth, Black Sugar Walnuts, Olio Nuovo
10

Duck Foie Gras Torchon Truffé
Truffled Potatoes Terrine, Petit Greens, Italian Truffle Vinaigrette, Anadama Toast
18/32

French White Asparagus
Baby Lettuces, Soft-Cooked Pullet Egg, Green and Purple Asparagus,
Pickled Rhubarb, Confit Lemon Vinaigrette
16/30

Spring Fricassée
Ramps, Green Garlic, Baby Artichokes, Dandelion, Roasted Scallion,
English Peas, Goat’s Milk Labne, Olive Oil Toasted Bread Crumbs
16/30

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

Red Wheat Tagliatelle
Sauté of Mousseron Mushrooms with Calaminth,
Pu-Erh Celery Baton, Pecorino Extravecchio
16/30

Spelt Flour Rigatoni
Crisp Confit Chicken Thigh, Mountain Mint Carrots,
Washington Burn Morels, Parmigiano Reggiano
15/28

Manilla Clam Chowder
Scituate Scallop and Lobster, Yukon Potatoes, Bacon,
Salad of Radish and Herb
16/30

Rhode Island Striped Bass
Adirondack Potatoes, Snap Peas, Sweet Peas,
Pickled Radish Pod, Sweet Grass and Lemon-Thyme Vinaigrette
16/30

Roasted Capon Breast
Rhode Island White Flint Cornmeal Cake, Spring Onion,
Braised Kohlrabi Greens, Red Wine Lentils
16/30

Texas Wild Boar Chop
Purple Kohlrabi and Joi Choi,
Pressure Cooked Wheat Berries, Roasting Jus
16/30

Desserts

Summer Snow
Sheep’s Milk, Woodcock Farm, Weston, Vermont
Honeyed Walnuts, Pickled Huckleberries, Rhubarb
10

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

Native Strawberry Semifreddo
Angel Food Cake, Red Wine Frozen Mousse,
Strawberry Jellies and Leather, Juniper Froth
10

Chocolate Panna Cotta
Bitter Orange Mostarda, Knotweed Gel,
Cocoa Nibs and Pistachio
10

Creams and Ices:
Chocolate Sherbet
Seville Orange Yogurt Sherbet
Juniper Sorbet
Angelica-Rhubarb and Long Pepper Sorbet
Toasted Almond Milk Gelato
Goat’s Milk Cajeta Ice Cream
Buttermilk Thyme Ice Cream
Strawberry Cabernet Ice Cream
8