The Art of Spring

Menu

• Hors d'Oeuvre
  • Rock Tripe Chips with Orange, Ginger, and Fennel Marmalade; Smoked Salt; and Lovage
  • Crispy Chicken Rillettes with Blond Glaze, Ground Popcorn Dust, and Pickled Watermelon Rind
  • Squid Ink–Cured Pollock with Bacon–Onion Soubise on Potato Skins
  • Country Terrine with Cooked-Egg Mayo, Fried Grape Leaves, and Spice-Dried Tomatoes
  • Maple–Sumac Pizzelle with Goat Cheese, Pickled Carrots, and Bay Leaf Powder
  • Casteller Cava NV
• Dinner
  • Stages of Spring > Beets with Beet Genoise, Violets, Apple Blossoms, Asparagus, Red Quinoa, Curry, and Smoke
  • Orion Wines Rocca del Dragone Falanghina 2012
  • New England Scallop Crudo with Heirloom Sulfur Beans, Agretti, Fermented Garlic, Pickled Sunchokes, Whipped Soy, and Oyster Chips
  • Pazo de Galegos Albariño 2010
  • Crème d’Argent Rabbit with Peas, Ramps, Easter Egg Radishes, Dried Cabbage, and Rye Purée
  • Clos de la Cerisaie Anjou Rouge 2011
  • Little Brook Farm Pork Tasting > 15-Month-Aged Prosciutto, Loin, Head, and Ear with Gnocchi alla Romana, Chestnut Mushrooms, Celeriac–Chèvre Sauce, Pickled Spring Garlic, and Sheep’s Sorrel
  • Elvio Tintero Rosso NV
  • Dark Chocolate Textures with Brookford Farm Blue Cheese, White Gate Farm Honey, Basil, and Wintergreen 
  • Van Ruiten Petite Sirah 2011
  • Wines generously provided by R.P. Imports.