The Mayflower Grace

Oxtail ragout, port syrup, sour cherries and onion marmalade

Flash pan spinach, stewed leeks and champagne butter sauce

Local goats cheese, spiced pecans and cranberry emulsion

With aged sherry and seafood flan

With grace cocktail mignonette, citrus crème fraihe, salsa fresca and horseradish chili gele

Vegetarian composition, wild mushrooms, parmesan broth and roasted cipollini onion

Lemon verbena aioli, basil oil and micro green accent

With parsnip black barleyrisotto, heirloom carrots and cranberry gastrique

Mousseline with sautéed kale, fennel, lemon gnocchi and cognac coral butter sauce

Caramelized sweet potatoes, broccoli rabe molten blue ledge farm cheese and port wine jus

With mustard molasses glaze aside foie gras & confit leg cassoulet, cider braised red cabbage, brussels leaf, romanesco cauliflower and calvados reduction

Carrot ginger fume, haricots vert, parisian turnip and preserved lemon

Traveling with maple spaghetti squash and baby beet greens

English toffee crumbly sable breton, caramel corn

Fresh berries, spiced candied nuts

Orange Scented Ice Cream, Candied Citrus

With caramel poached pear brown butter financier, hazelnut ice cream, vanilla crème patisserie

Honey comb, fruit compote or chutney, smoked almonds, house crostini