Chef’s Nine Course Dégustation

Black Sea Farmed Bulgarian Golden Osetra

pickled island creek oyster, breakfast radishes, oyster “gelée”

Italian Eggplant “Caviar”

ras el hanout infused extra virgin olive oil emulsion

♦ ♦ ♦

Green Asparagus Soufflé

shiitake mushrooms, chive blossoms, lemon “drops”

Roasted Heirloom Beet Salad

laura chenel’s goat cheese, toasted hazelnuts, epic roots mache, beet glaze

♦ ♦ ♦

Sautéed Massachusetts Scallops

english peas, baby carrots, pea “coulis”, carrot-ginger infusion

Chilled Purée of Wild Leek Soup

“onions three ways” – roasted, melted, crisp

with aged balsamic vinegar

♦ ♦ ♦

Sautéed Filet of Japanese Sea Bass

melted green garlic, yukon gold potato “foam”, niçoise olive

Toasted Farro and Slow Poached Egg

“confit” spring garlic, asparagus, maitake mushrooms, truffle emulsion

♦ ♦ ♦

Chilled “Terrine” of Artisan Duck Foie Gras

roasted muscat grapes, white wine vinegar glaze, green almonds, brioche toast

Crispy Silken Tofu

pickled onions, scallions, pink peppercorns, tentsuyu broth

♦ ♦ ♦

Sautéed Breast of Paine Farms Squab

melted spring onions, santa maria fava beans, “confit” leg, poultry jus

“Toupinambours Glaces”

black trumpet mushrooms, madras curry emulsion

♦ ♦ ♦

Pan Roasted Ribeye of Prime Beef

yukon gold potato “fondant”, melted spring garlic, black trumpet mushrooms,

roasted bone marrow, sauce bordelaise

Toasted Red Quinoa

baby artichokes, braised red chard, onion “soubise”

♦ ♦ ♦

A Selection of Artisan Cheese

♦ ♦ ♦

Crème Fraîche Panna Cotta

blueberry “soup”, blood orange gelée, citrus shortbread

“Baba Au Rum”

savarin, caramelized banana, vanilla cream, malted milk chocolate sherbet,

hazelnut shortbread

~ prepared for the table at $175 per person ~