Fall 2010
CONCORD GRAPE AND WALNUT TART
MARINATED MUSHROOMS WITH BLUE CHEESE
MUSHROOM RISOTTO
HARVEST VEGBETABLES AND PENNE IN A WILD MUSHROOM BROTH
YUKON GOLD POTATOES STUFFED WITH EXOTIC WILD MUSHROOMS
Summer 2010
LEMON DILL BEET PUREE
FRESH CATCH CAKES
TENDERCROP FARM CURRY CHICKEN WRAPPED SWISS CHARD
LABNEH WITH HONEY AND ORANGE
FRESH FIGS BAKED WITH WINE AND HONEY
HONEY APRICOT PISTACHIO POUND CAKE
LAVENDER HONEY ICE CREAM
WILD STRIPED BASS WITH SUMMER SUCCOTASH
CHATHAM STRIPED BASS WITH LITTLENECK CLAMS
SEARED STRIPED BASS WITH HEIRLOOM TOMATOES & TAPENADE
CORDERO EN CHILINDRON (LAMBE BRAISED WITH BELL PEPPERS AND TOMATOES
CRAB SALAD WITH BELL PEPPER AND MANGO
ROASTED PEPPER, TOMATO AND ONION SOUP
Winter 2010
WINTER VEGETABLE BISQUE
SAUTÉED BRUSSELS SPROUTS
NEW ENGLAND CORN BREAD
SCALLOPED MACOMBER TURNIPS
VENISON AND MUSHROOM STEW
MELISSA CLARK’S LATKES
PINK APPLESAUCE
KALE CRISPS
VINAIGRETTE FOR THE WELL-DRESSEDSALAD
THE CHEESE COURSE
QUINCE CRANBERRY COMPOTE
MIGNONETTE SAUCE FOR OYSTERS
GINGERY PEAR ALMOND TORTE
WINTER-STORED MACOMBER TURNIP SOUP WITH LOCALWILDFLOWER HONEY CREAM
Fall 2009
APPLE CIDER DOUGHNUT BREAD PUDDING
ACORN SQUASH WITH CRANBERRY WILD RICE STUFFING
CRANBERRY APPLE LATTICE PIE
PATE SUCREE
CRANBERRY SORBET
APPLE SOUP
MARINATED PORK CHOP WITH SPICED APPLES
WALDORF SALAD
VERA'S APPLE PIE
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