Woods Hill Pier 4

Two mignonettes, cocktails sauce, lemon two varieties of oysters.

Cascabel vinaigrette, crispy kombu, sbiitake mushrooms and radish.

Leche de tigre, sweet potato, red onion,cilantro and puffed rice.

Rosemary and tallow aioli, crispy shallots, quail egg and warm baguette.

Shaved whelk, coconut lobster broth, green apple and makrut lime.

Green apple, feta, sunflower brittle and honey vinaigrette.

Whipped goat yogurt, pistachio crumble, preserved kumquats and horseradish.

Cheddar and smoked garlic aioli, broccoli leaf pistou and crispy leeks.

Buckwheat crust, maple glazed carrots, frisee and grapefruit.

Boston brown ale, crispy ham vinaigrette and griddled anadama bread.

Green peppercorn beurre monte, swiss chard, macomber turnip and candied lemon.

Cauliflower, brussel sprouts, shiitake and golden raisin saffron coulis.

Artichoke barigoule, pickled sweet potato, oyster mushrooms and cruculo cheese.

Autumn squash, spigarello and sassafras.

Urfa pepper and red wine glaze, crispy bits and herbs.

Potato mille feaille, romanesco and steak sauce.

Pommes puree, baby carrots and kumquat chutney.

Woods hill farm guanciale, tomato, chili flake, basil and pecorino.

Lamb bacon, eggplant caponata, pinenuts and mint gremolata.

Lobster crab ragu, confit tomatoes, broccoli rabe and lemon breadcrumb.