T.W. Food

garlic roasted beets, blood orange-saffron parfait and walnut vinaigrette

gilfeather turnip, parsnip, preserved lemon vinaigrette, pecan praline and harissa-apple compote

kaffir lime flan, daikon and mango salad

garlic and olive oil marinated filets, paprika and preserved tomato rémoulade, levain crouton

"for my mentors"

supplement to prix fixe

one of each charcuterie item

supplement to prix fixe

preserved green tomatoes, pickled peaches and parmesan

crispy stuffed pig's foot, pistachio, white anchovy puttanesca

lobster, mussels, countneck clams, chinese five spice and cabbage

wild maine shrimp, onion, crème fraîche

warm radicchio and endive salad, brown butter chestnuts, wild mushrooms

braised flank steak, roasted chicken breast, braised pork belly, fried chickpea croquettes, red cabbage, tomato and meat jus

pan seared, smoked salt cod brandade, vanilla gnocchi parisienne and radish-meyer lemon salad

flat iron steak with smoked brisket corned beef hash, local potatoes and sauce béarnaise

supplement to prix fixe

parmigiano reggiano, croutons, fines herbs

preserved lemon, sesame and poppy, tahini vinaigrette

pâté de campagne, chicken liver mousse, rillettes de tradition, pickles

green farro fritters, roasted winter root vegetables, foie gras and black truffle jus

hooligan, cow's milk, connecticut avonlea clothbound, cow's milk, canada

yeast cake soaked in white rum with vanilla whipped cream and citrus fruits

parmigiano reggiano, croutons, fines herbs

roasted beet and turnip-orange ice creams, caper-dill vinaigrette

chanterelle and king oyster mushrooms, persillade, garlic confit

handmade pasta filled with roasted parsnip and black truffle, pomegranate and endive salad

hooligan, cow's milk, connecticut avonlea clothbound, cow's milk, canada

yeast cake soaked in rum with vanilla whipped cream and citrus fruits

fried beignet, tobacco ice cream, chocolate ganache, macallan 12 year single malt scotch syrup

summer fruit preserved in gingered rum, mascarpone mousse, joconde biscuit and almond streusel

vanilla ice cream, hazelnut praline, valrhona chocolate ganache, whipped cream

italian dark chocolate custard with candied hazelnuts, olive oil and sea salt

oat flour pan-cake with caramelized apples and quince ice cream

mango-citrus coulis, pistachio tuile

selection of three artisanal cheeses

roasted local red onion and red wine poached figs

winter stored farm beet, sweet potato, yoghurt and paprika salad

wild foraged mushroom and taleggio cheese pressed panini

puff pastry, compote of leeks, slow-poached eggs and black trumpet mushroom cream

fried eggs, thick slice bacon, cabbage rémoulade and southern cream biscuit

scallops, mussels, cod with smoked ancho pepper, tiger-eye beans & bulgur grain salad

maine red shrimp and blood orange risotto

fried beef tongue fritters, poached eggs, sauce choron

coriander and grapefruit cured salmon, kohlrabi and quinoa salad, tahini vinaigrette, baguette and whipped crème fraîche

oloroso sherry marinated brioche french toast, preserved summer apricots and vermont maple syrup

warm preserved plum-citrus compote, vermont maple syrup and ricotta sauce