Chilled Purée of European Chanterelle Mushrooms
Pulled Pork Ribs, Okra, Worcestershire, Chili Oil
10

Spice-Poached Forono Beet
Petit Greens, Boiled Fresh Georgia Peanuts, Nectarine, Peanut Vinaigrette
16/30

Honeyloupe and Ambrosia Melon Terrine and Granite
Husk Cherries, Smoked Mangalitsa Lardo, Handmade Burrata, Purslane,
Pickled Green Cucumber, Garden Cucumber, Lemon-Chili Vinaigrette
16/30

Black Mission Fig-Almond Flour Tart
Washed Rind Farmstead Cheese, Rye Berries,
Summer Vegetable Mignardises, Mustard Oil
16/30

Scituate Lobster
Green Bean, Wax Bean, and Kohlrabi Salad,
Tiny Potatoes, Pickled Chilies, Cockle -Perigord Truffle Vinaigrette
16/30

Fresh Sumac Rigatoni
Crisp Chicken Thigh, Chanterelle Mushrooms with Savoy Cabbage,
Pu-Erh Celery, Smoked Scamorza
16/30

Spelt Spaghetti Cacio y Pepe
Australian Perigord Truffle, Cambodian Black Pepper,
Pecorino Pepato, Parmigiano Reggiano
45/70

Wild Striped Bass
Braised Fennel, Cipollini Onion, 30 Month Mangalitsa Lardo,
English Cucumber, Sea Rocket
16/30

Concord Rabbit Canon
Foie Gras-Corn Custard, Braised Rabbit-Cocoa Nib Raviolo,
Carrots Salardaises, Dandelion, Basil Gel
16/30

Pasture Raised Red Broiler Chicken
Rhode Island White Flint Cornmeal Cake, Jacob’s Cattle Baked Beans,
Collard Greens
16/30

Mutton Saddle Roasted with Harissa
Caramelized Baby Squash, Shitake Mushrooms,
Labne, Red Wine Glaze
16/30