We are currently taking reservations for our 2018 foraging dinner on June 20. Please give us a call if you'd like to join us!
Jonah crab. Sweet cicely pods. Sea greens.
Scallop tartar. Vinegar gels. Spruce tip salt.
Shad spring rolls. Scotch lovage. Sumac. Rosehip gel.
Day lily buds. Green garlic mayo.
Day lily flowers. Cattails. Chive flower sorbet. Red clover vinaigrette.
Welsh Caviar and Eggs
Sea lettuce & dulse. Oatmeal. 3 hour eggs. Smoked dulse & lovage breadcrumbs. Roe sour cream. Smoked milt.
Yard greens & ricotta tortellini. Fir tips. Fiddleheads. Sorrel foam. Chickweed. Balsam fir oil.
Chorizo-stuffed squid. Spruce tip sauerkraut. Beach peas. Oyster leaf. Wild caraway. Proscuitto. Rose hip jus. Squid oil.
Wild chamomile granita. Rose & wild strawberry sorbet.
Elderflower. Spruce tip. Blackcurrant leaf ice cream. Condiments.
Sweet fern meringue. Mint marshmallow. Spruce tip cookie dough truffle.
Bishop's Cellar wine pairing for the meal!
Scariazzo Fiano '15 (Italy)