Sheets of pasta wrapped around braised lamb shank, goat cheese, and preserved lemon.
A thin slice of loin wrapped around matchstick cuts of honeycrisp apple, with almonds and cognac mustard.
Lamb belly, sweet potato purée, and pesto in a shortcrust.
Baked with quail eggs.
Roasted Red Pepper Salad
A salad of roasted red peppers, Banyuls vinaigrette, and soubise is one of the less memorable dishes.
Herb-Crusted Lamb Rib
The curiously constructed lamb rib with blueberry port reduction and vanilla-poached cherry tomatoes.
Fricasse of Winter Vegetables
Brussels sprouts, mushroom caps, butternut squash, and pearl onions.
A simple ceviche with tropical citrus.
Nantucket Bay Scallops
Fried golden with a saffron chipotle mayonnaise for dipping.
Thinly sliced triangles of beet, stuffed with goat cheese and citrus.
On a lightly grilled bun with celery relish and pickled mustard seeds.
A smoked scallop and razor clam chowder in a boat of puff pastry, topped with sprigs of fresh thyme.
Seared Sea Scallop
The scallop is seared golden and served with a braised cube of pork belly. Both are complimented by the rhubarb ketchup and ramp slaw.
Celery Root Three Ways
Chips of celery root are smeared with a celery root purée and littered with tender roasted celery root and celery leaves. This one's for the celery lovers.
Vanilla Yogurt Panna Cotta
A lightly sweetened yogurt panna cotta with mango and ginger shortbread.
"Butter to Flour"
A pear gallette with a buttery, shatter-crisp crust, maple walnuts, and boozy creme fraiche.
Fennel Orange Soda
A housemade soda that's heavy on the fennel seed and lightly sweetened by orange juice.