Dining Room

Question 1

Amuse

Answer 1

Rye toast (gluten, egg, dairy)
Golden beet “tartare”
Dill Crème fraiche (dairy, allium)
Nasturtium leaf

Question 2

Bread

Answer 2

Sweet potato rolls (gluten, dairy)
Carrot sunflower bread (egg, corn, allium)

Question 3

Roasted White Sweet Potatoes

Answer 3

Yogurt/tahini/tamari base (sesame allergy)
White quinoa
Roasted white sweet potato coins
Sesame honey (sesame allergy)
Garlic chives (allium)
Sweet potato chips
Fried shallots (gluten)
Cilantro oil
Fresh cilantro

Question 4

Marinated Scallops

Answer 4

Hazelnut broth (nuts, allium)
Scallops and Granny Smith apples (shellfish)
Thomcord grapes
Celery leaves
Hazelnut oil
Celery oil

Question 5

Pork Tortellini

Answer 5

3 pieces pork tortellini (pork, scallions, garlic, ginger, white peppercorn)
Ginger broth (chx stock, chicken, egg whites, carrot, celery, young ginger)
Bok choy
Maitake mushroom florets
Pickled honshimeji mushrooms
Scallion curls
Shiso leaves
Garlic chives
Turnip shavers
Olive oil

Allium, gluten, egg allergies

Question 6

Summer Squash Ravioli

Answer 6

3 pieces of ricotta ravioli (diary, gluten, egg)
Goldbar squash sauce (soy/miso)
Lemon butter (dairy)
Sunflower seed salsa verde (allium, seeds)

Squash diamonds, shavers, and blossoms
Chives

Question 7

Pan-seared Arctic Char

Answer 7

4.5oz arctic char (fish)
Zucchini purée (allium)
Pomme purée
Whipped cream (dairy)
Zucchini slices, blanched and roasted

Trout roe
Zucchini and radish shavers
Opal basil
Lemon oil

Question 8

Caraflex Cabbage

Answer 8

Cabbage pancakes (egg, dairy)
Chili crunch
Kewpie mayo (egg)
Toasted peanuts (peanuts)
Caraflex cabbage, thinly sliced
Scallion curls
Kimchi sesame seeds (sesame)
Nori
Chives

Question 9

Roasted Sirloin / Elysian Fields Lamb

Answer 9

Grilled Romano beans (legume)
Kale pesto (allium, tree nuts)
Onion purée (allium)
Kale, chiffonated
Calabrian chili gremolata (allium)

Garlic breadcrumbs (gluten)
Mint
Toasted pine nuts (tree nuts)
Butter on pickup (dairy)

Question 10

Roasted Duck

Answer 10

Duck breast, one slice
Duck bacon, diced
Arrowhead spinach purée (allium)
Wild rice
Duck fat bernaise (dairy, egg)
Turnips, blanched

Turnip shavers
Watercress or mustard greens

Question 11

Concord Grape Tart

Answer 11

Almond tart with orange custard, thyme, and Concord grapes (nuts, gluten, dairy)
Lemon thyme ice cream (dairy)
Grape sauce
Candied almonds (nuts)

Question 12

Dark Chocolate Cake

Answer 12

Dark chocolate cake (gluten, dairy, eggs, seeds)
Ganache (dairy, honey)
Port reduction (alcohol, fig)
Marscapone ice cream (dairy)
Brittle (sesame)

Question 13

Takeaway Gift

Answer 13

Blueberry cornmeal coffee cake (gluten)
Gluten free and vegan granola

Question 14

Check accoutrements

Answer 14

Chocolate olive oil bon bons (dairy, seed, traces of nuts/soy)
Concord grape and fennel jellies

Chocolate shell and ganache made of Valrhona Satilla dark & 66% Caraibe chocolates
Flavored with Frescobaldis Laudemio fresh pressed virgin olive oil

Question 15

Frescobaldis Laudemio olive oil

Answer 15

Flavoring in the bon bons

Purest cold pressing of perfectly whole Frantoio, Maraiolo, and Lecchio olives from the families property in Tuscany.

Olives are harvested between October and November before reaching peak ripeness. They are pressed within 24 hours of being picked.

Fruity, spicy, and a little bitter.

Question 16

Valrhona Chocolate

Answer 16

“Taste Artisians” since 1922

They aim to bring out the best chocolate in the world and shift the status quo towards a fairer, more sustainable cocoa industry. They make connections directly with cocoa producers.

Question 17

Seafood Platter

Answer 17

4 island creek oysters from Duxbury, MA

Grilled royal red shrimp with sliced kholrabi

Longneck clams with pickled mushrooms, Meyer lemon ponzu, chives, scallion curls

Citrus cured char with cucumber, sesame, and basil

Green apple mignonette