Breads
9 Grain, The Sea, Buckwheat Flour with Cranberries and Walnuts

Brown Butter Parsnip Soup
Snow Pea Shoots, Verbena Streusel, Fresh Bee Pollen
10

Handmade Burrata
Shaved Vegetable Salad, Baby Lettuces, Confit Lemon Vinaigrette,
Pickled Chive Blossoms, Kalamata Olive Tuile
16/30

Spring Fricassée
Ramps, Fava Beans, Fresh Garbanzo Beans, Baby Artichokes,
Scallions, English Peas, Spiced Labne,
Olive Oil Toasted Bread Crumbs
16/30

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

Red Miso Tagliatelle
Sauté of Chanterelle and Morel Mushrooms,
Pu-Erh Celery Baton, Pecorino Extravecchio
16/30

Calaminth Rigatoni
Chicken Thigh Roasted in Hay, Mountain Mint Carrots,
Collard Greens, Garlic Scapes, Smoked Scamorza
15/28

Saffron Carnaroli Risotto
Wareham Oysters and Lobster, Wild Watercress,
Sassafras Leaf and Oregano, Radishes and Picked Herbs
16/30

Scituate Scallops
Sweet Pea Puree, Snap Peas, Bok Choy, Pickled Honshimeji Mushroom, Fresh Caraway Seed and Flowering Thyme Vinaigrette
16/30

Red Freedom Ranger Chicken
Rhode Island White Flint Cornmeal Cake, Sorrel,
Fresh Pea Tendrils, Red Wine Lentils
16/30

Braised and Seared Vermont Lamb Shoulder
Fingerling Potato, Harissa, Beet and Caraway,
Pressure Cooked Rye 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, Angelica 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
Strawberry Cabernet Ice Cream
Buttermilk Thyme Ice Cream
8