Dinner Only

Week 1

Course One

mixed local lettuces with tarragon vinaigrette
crispy shallots, and fines herbs

sweet pea soup
with pea tendrils and olive oil

smoked bluefish pate
with pickled shallots and buttered toasts

Course Two

pan roasted statler chicken breast
on confit fingerlings with local pole bean salad and grilled peaches

grilled bomster scallops
on quinoa with roasted black figs, sugar snaps, rose petal vinaigrette

homemade farmers’ cheese ravioli
with sweet corn, basil, grape tomatoes

Course Three

petit tart of local raspberries
and mint with vanilla chantilly

new rivers fresh baked cookie plate

white peach sorbet
with creme de peche and biscotti

Week 2

Course One

mixed local lettuces with tarragon vinaigrette
crispy shallots, and fines herbs

rhode island clam chowder
with common crackers

griddled tasso ham on cast iron cornbread
with red cabbage slaw

Course Two

grilled berkshire pork tenderloin
on red bliss potatoes with cool melon salad and crispy house bacon

roasted cod loin
in charred tomato bisque with caramelized fennel, fava beans, crostini, and rouille

baked spinach polenta
with asiago cheese, charred onions, and greens

Course Three

new rivers fresh baked cookie plate

vanilla bean and red currant ice cream
with lavender shortbread

marinated peaches
with crumbled amaretto biscuits and sweet cream