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

Wild Watercress Vichyssoises
Black Sugar Hazelnuts, Olio Nuovo
10

Pâté de Campagne
Petit Greens, Wild Rice with Seville Orange, Pickled Cherries,
Mustard Vinaigrette, Dried Summer Herb Cracker
14

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

Spring Fricassée
Cranberry Beans, Fava Beans, Ramps, Green Garlic, Baby Artichokes, Dandelion, Fresh Garbanzo Beans, 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
Ragu of Morel, Porcini, Chanterelle and Mousseron Mushrooms,
Pu-Erh Celery Baton, Pecorino Extravecchio
16/30

Spelt Flour Rigatoni
Crisp Confit Chicken Thigh, Lemon-Thyme Carrots,
Shiitake, Parmigiano Reggiano
15/28

Noank Oyster Chowder
Scallops, Oysters, Steamer Clams,
Salad of Pickled Cucumber, Radish, and Herb
15/28

Day Boat Maine Halibut
Yellow Carrots, Fingerling Potatoes, Sweet Peas,
Pickled Radish Pod, Sweet Grass and Lemon-Thyme Vinaigrette
16/30

Roasted Capon Breast
Rhode Island White Flint Cornmeal Cake, Spring Onion,
Kohlrabi Greens, Marfax Beans
15/28

Veal Loin Roasted with Ramps
Kohlrabi Braised with Sour Whey and Foie Gras Fat,
Rye Berries with Currants, 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
Strawberry Cabernet Ice Cream
8