Wednesday, June 6


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

Wild Watercress Vichyssoises
Joi Choi Farci, Black Sugar Hazelnuts, Olio Nuovo
10

Pied de Porc
Stuffed with Capon Mousse and Duck Foie Gras
Truffled Potatoes, Petit Greens, Italian Truffle Vinaigrette
16/30

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,
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

Hand-Rolled Tagliatelle
Sautee of Mousseron Mushrooms with Calaminth,
Pu-Erh Celery Baton, Pecorino Extravecchio
16/30

Barley Flour Rigatoni
Crisp Confit Chicken Thigh, Fresh Bay Leaf Carrots,
Shiitake, Parmigiano Reggiano
15/28

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

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

Rouen Duck Breast and Confit Leg
Rhode Island White Flint Cornmeal Cake, Spring Onion,
Arugula, Chanterelles Roasted with Walnuts, Red Wine Lentils
16/30

Angus Beef Bavette
Roasted Maine Fiddleheads and Bok Choy,
Pressure Cooked Wheat Berries, Roasting Jus
16/30

Desserts

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
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
Gingerbread Caramel Ice Cream
Goat’s Milk Cajeta Ice Cream
Strawberry Cabernet Ice Cream
8