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(01/16)
Cape Cod squid and its ink
*All winter greens and vegetables provided by Chefs Garden
(02/16) Fingerling potato
soup, squid, tomato confit and sasafras
(03/16) Farmer Lee's celery
root, hedgehog mushrooms
(04/16) 'Pork & Clams'
celery root puree, hedgehog mushrooms, arugula
(05/16) Ruby crystal lettuce,
sea salt-baked purple potatoes
(06/16) Salsifis, candy
cane beets, red oak lettuce
(07/16) Winter root vegetable
salad
(08/16) Bacalao, lemongrass,
anise hyssop, coconut
(09/16) Bacalao "espuma"
-black olive, coconut, anise hyssop & parsley
(10/16) Cambodian curry,
pea leaves, black trumpet
(11/16) Confit of bacalao,
pea leaves, black trumpets, curry butter
(12/16) Baby carrots
(13/16) Farmer Lee's orange
balsam thyme
(14/16) Slow-roasted squab,
Chinese black rice, baby carrot & nasturtium
(15/16) Chorizo
(16/16) "Arroz de pato"
-braised duck rice with chorizo & coriander