Breads
9 Grain, The Sea, Barley with Cascade Hops and Chicken Cracklings

Garlic Scape Soup
Anadama Crouton, Garden Tomato Relish, Sicilian Bottarga, Aged Gouda
12

Spice-Poached Forono Beet
Petit Greens, Husk Cherries, Local Peach,
Almond Milk Fresh Cheese, Peanut Vinaigrette
16/30

Farmer’s Market Study
Heirloom Tomatoes, Melon Terrine and Sumac Granite,
Washington Geoduck Clam Sashimi, Romano Beans, Pickled Green Beans,
Confit Lemon Vinaigrette
16/30

Green Fig-Almond Flour Tart
Washed Rind Farmstead Cheese, Seared Teff, Puffed Amaranth,
Summer Vegetable Mignardises, Hot Snow
16/30

Marinated Maine Sardine
Kombu Broth, Pickled Corn, Adirondack Potato and Fried Green Tomato, Sardine Vinaigrette, Cured Olives, Hemp and Nori Lavash
16/30

Calaminth Cavatelli
Roasted Local Porcini and Black Trumpet Mushrooms with Fava Beans,
Pickled Chanterelles, Tea Braised Celery, Smoked Scamorza
16/30

Scituate Scallops
Charred Baby Leeks and Romano Beans
Eggplant and Hazelnut Caponata, Bronze Fennel Seed Froth
16/30

Red Broiler Chicken Breast
Rhode Island White Flint Cornmeal Cake, Red Wine Lentils,
Collard Greens
16/30

Vermont Wagyu Beef Shoulder Roast Barded with Lardo
Purple Carrots Salardaises, Mizuna, Spelt,
Red Wine Poached Fig, Red Wine Glaze
16/30