July Menu

Snacks

A Skewer of Smoked Snails and Caviar,

Sweet Onion Crisp,

Goat’s Milk Æbleskiver

Dishes

Cured Salmon with Gooseberry and Juniper

Savory Custard with Smoked American Unagi and Foraged Herbs

Beets cooked in Embers with Summer Berries

Wood Fire Roasted Squab with Butternut Sustainable Farms Rainbow Chard

Farrand Hall Bakery Rye Bread and Vegetable Ash Butter

Sweets

Cherry Ice Cream with Rose

A Little Tartelette of Blackcurrant and Fig Lea