Photos By Chrissy Reed

Thanks to everyone who showed up this year! And hope the rest of you can make it next year.

Photos by Chrissy Reed

Carrot Gazpacho w/ Mezcal, Black Pepper, Basil,
Cashew, Carrot Greens, Georgia Olive Oil
w/ Domaine Landrat-Guyollot, Chasselas, FR ‘09

Sous Vide Egg w/ Grilled Ramps, Sorrel, Greendale Tomme,
Brown Butter Powder, Arugula
w/ Weingut Eugen Wehrheim, Grauburgunder Spatlese trocken, DE ’10

Butter Poached Shrimp w/ Popcorn Pudding, Fava Beans,
Sesame Seeds, Broccoli & Arugula Flowers
w/ Gundlach Bundschu, Chardonnay, US ‘09

Roasted Heritage Farms Pork Tenderloin w/ Asparagus, Herbs,
Black Garlic, Kumquat, Fennel Fronds
w/ Domaine Chandon, Pinot Meunier, US ’08

Buttermilk Ice Cream w/ Full Moon Farm Strawberries, Shortcake, Cucumber Syrup, Mint Crystals
w/ Great Divide, Saison, US NV

Photos By Chrissy Reed

Grilled Squid w/ Saucey Morels, Ramps, Pork Chop Hill Sausage,
Rice, Pea Puree
w/ Francois Pinon, Vouvray “Silex Noir”, FR ‘09

Grilled Spring Onion Soup w/ Baby Vidalias, Green Garlic,
Green Apple, Smoked Mussels, Fava Beans
w/ Abbazia di Novacella, Kerner, IT ’10

Country Fried Venison Medallions w/ Black Pepper Ranch,
Butter Lettuce, Marinated Shallot, Orange Zest, Fennel Pollen
w/ Canto Perdrix, Tavel, FR ‘10

Heritage Farms Cheshire White Pork Chop w/ Honey Braised Cabbage,
Fried Jalapeno, Apple Brandy Mustard
w/ La Follette, Pinot Noir, US ’08

Blue Cheese Ice Cream w/ Beignet, Bourbon Pecans,
Pear Sauce, Candied Fennel, Caramel
w/ Bertagnolli, Grappino, IT NV

Photos By Chrissy Reed

Local Pork Liver Mousse w/ Pickled Pear, Shaved Black Truffle,
Randy’s Greens, Baguette
w/ Achard-Vincent, Brut, FR NV

Cream o’ Mushroom Soup w/ Hen Of the Woods & Beech Mushrooms,
Sage Goat Cheese, Chervil Oil, Toasted Walnuts
w/ Catherine et Claude Marechal, Bourgogne, FR ‘09

North Atlantic Golden Tile Fish w/ Giant White Beans,
Golden Beet Sauce, Grilled Endive, Granny Smith Apples, Watercress
w/ Fusional, Sauvignon Blanc, NZ ‘09

Shepherd’s Pie w/ CAB Tenderloin, Carrot, Leek, Kale, Whipped
Parsnips, Hot Paprika
w/ Maestro Sanguineti, SuperTuscan, IT ’09

French Custard Cake w/ Stewed Raspberries, Bacon Brittle
w/ Henri Giraud, Ratafia de Champagne, FR Solera

photos by Chrissy Reed

Poached Lobster Salad w/ Red Miso Onion Slaw, Avocado,
Peanut, Cilantro, Coconut, Bacon Dust
w/ La Chablisienne, Sauvignon, FR ‘10

Warm Beets w/ Maple-Milk Sauce, Candied Cumin Seeds,
Walnuts, Celery, Greens
w/ R. Lopez de Heredia, Viña Tondonia, ES ‘00

Pork Soup w/ Red Kale, Cremini Mushrooms,
“Ginger Bread” Croutons, Pho Spices, Chili Oil
w/ Meulenhof, Riesling Auslese, DE ‘05

Filet w/ Black Pepper Cognac Sauce, Pickled Prunes,
Black Truffle, Arugula
w/ Domaine de Frégate, Bandol, FR ’01

Cape Cod Sea Urchin w/ Pan Seared Risotto Cake,
Pickled Radish & Chives
w/ Louis De Grenelle, Rosé Corail, FR NV

Watercress Salad w/ Brussels Sprout, Pickled Cauliflower,
Celery Seed Croutons, Smoked Trout Vinaigrette
w/ Domaine De La Chapelle, Macon Villages, FR ‘10

Kale & Parmesean Ravioli w/ Juniper Leek Cream, Chervil,
King Trumpet & White Beech Mushrooms
w/ Jean-Paul Thévenet, Morgon, FR ‘07

Beef Bourguignon w/ Carrot, Turnip, Potato, Bacon, Dijon, Baguette
w/ Chateau Gombaude Guillot, Pomerol, FR ’00

Clafoutis Limousin w/ Rosemary-Vanilla Sabayon
w/ Bulleit Bourbon, Cherry-Apple Cider,
Cidre Bouché Brut De Normandie Cocktail

Little Neck Clams w/ Bacon, Carrots, Fingerlings,
Garlic Aioli, Toasted Baguette
w/ Auratus, Alvarinho, PT ‘10

Wild Striped Bass w/ Roasted Beet & Turnip Mash,
Walnut Picada, Brussels Sprouts
w/ Patrimonio, Niellucciu, FR ‘10

Dry Aged New York Strip w/ Arugula Pudding, Aged Balsamic,
Apple Cider Braised Onion Ring
w/ Mettler Family Vineyards, Petit Syrah, CA ’09

Point Reyes Blue Cheese w/ Wood Fired Radicchio, Poached Pear,
Burnt Caramel Vinaigrette
w/ Hope Family Vineyards, Treana, CA ‘08

Sweet Potato Cheesecake w/ Bourbon Aged Maple Syrup,
Sour Apple Sabayon, Cacao Nibs
w/ Hot Spiced Cider

Celery Root and Pear Soup w/ Carrot Whipped Cream and Lime Zest
w/ Zind Humbrecht, Pinot Gris, FR ‘05

Pan Roasted Flounder w/ Potato Purée, Green Olives, Kohlrabi Slaw,
Candied Clementine, Paprika Oil
w/ Patrimonio, Vermentinu, FR ’09

Roasted Quail Breast Salad w/ Arugula, Endive, Hazelnuts, Anise
Marinated Onions, Currants, Asiago, Apple Viniagrette
w/ Domenico Armani, Teroldego, IT ’08

Anderson Farms Braised Pork Shoulder w/ Creamy Wild Mushrooms, Coffee Roasted Pecans, Pickled Fennel, Watercress Chateau des Roques, Vacqueyras, FR ‘07 

Chocolate Cardamom Tart w/ Toasted Hazelnut, Butterscotch
w/ Weihenstephaner, Dark Hefeweissbier

Beef Tartare w/ Shell Poached Egg, Wilted Kale, Smoked Paprika
w/ R Lopez de Heredia, Rose, ES ‘00

Braised Celery Soup w/ Local Bacon, Poached Dayboat Scallops
w/ Pierre-Marie Chermette, Beaujolais, FR ‘10

Roasted Acorn Squash w/ Cambazola, Pine Nut Brittle, Mustard Greens
w/ Quinta das Cerejeiras, Obidos Reserva, PT ’04

Ashley Farms Chicken Thighs w/ Local Butter Peas, Leek Crema,
Apricot-Chile Jam
w/ Demarie, Nebbiolo D’Alba, IT ‘07

Fernet Branca Ice Cream w/ Vanilla Meringue,
Clementine Syrup, Backyard Mint
w/ Ginger-Cola Fiz

Blue Point Oysters w/ Carrot Vermouth Mignonette, Saltines,
Fresh Horseradish
w/ Von Buhl, Brut Riesling, DE ‘09

Parsnip Soup w/ Fresh Pear & Orange,
Charred Cinnamon Brown Butter
w/ Gustave Lorentz, Gewurztraminer, FR ’09

Butter Poached Shrimp Salad w/ Mustard Greens, Crab,
Butternut Squash Purée, Smoked Sunchokes, Pickled Red Pepper
w/ Auratus, Alvarinho, PT ‘10

Slow Roasted Eden Farms Ribs w/ Molasses Glaze, Parsley,
Onion, Bacon-Lemon Vinaigrette
w/ Bell, Syrah, CA ’06

Steamed Maple Spice Cake w/ Smoked Goat Cheese Cream,
Sweet Braised Celery
w/ Hot Buttered Rum