Our Tastes Portrayed

While the menu of twelve courses is indulgent, here is a representation of our more approachable five tastes, one per category.

1. Hamachi: basil, truffle vinaigrette, Aleppo pepper
2. Bluefin Toro: chives, perilla, lemon oil
3. Roasted Beets: pickled mustard seeds, sorrel, orange zest
4. Foie Gras au Torchon: cherries (pickled, jam, sauce)
5. Salsify and Mushroom Latte: ingredients roasted, braised, pureed
– Garden Herbs: banyuls vinaigrette, toasted sesame
– Agnolotti: fingerling potatoes, tomato, parmesan
– Pemaquid Oyster Stew: sherry, crème fraîche, sea beans

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1. Wild Salmon Confit: braised lettuce, white anchovies, grainy mustard
2. Crispy Skate: raisins, turnips, fresh bacon
3. Lobster: smoked paprika, chanterelles, spinach
4. Fluke: ketchup, sweetbreads, sauerkraut

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1. Veal Cheeks: blue crab, bone marrow, curry
2. Squab: gnocchi bolognese, sage, broccoli rabe
3. Lamb: breast, rice beans, thyme
4. Suckling Pig: farro, beet greens, balsamic
5. Prime Rib Eye: potato puree, watercress, madeira

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1. Gorgonzola Dolce: endive tart tatin
2. Brie de Meaux: onion jam, jambon de Bayonne, black pepper
3. Grafton 4 Star Cheddar: apples, cinnamon, arugula

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1. Hot Chocolate Tartlet: crème fraîche ice cream
2. Blueberry Cake: lavender, hazelnuts, vanilla
3. Plum Popover: clove, yogurt sorbet
4. Bread Pudding: strawberries, mint, lemon
5. Mascarpone Cheesecake: roasted cherries, allspice, walnuts