friendsgiving - 6-Course meal - November 19th & 20th

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Maple-Smoked Corn & Butternut Chowder

• Roasted Corn stock, butternut squash puree, applewood-smoked cream, confit leeks, crispy wild rice, charred jalapeno oil and micro sage.

Wampanoag Harvest Greens & Cranberry Dust

• Baby kale, shaved fennel, roasted pumpkin, maple-sumac vinaigrette, dried cranberries ground into a powder, toasted pecans and fresh pear.

Wild Turkey Confit Hand Pie

• Corn-masa and buckwheat pastry, turkey confit, caramelized onion, spruce tip gravy and smoked cranberry gastrique.

Mable Lacquered Venison Loin, Acorn & Chestnut Puree

• Charred venison loin, parsnip & chestnut puree, roasted acorn crumble, blueberry-juniper reduction, fried sage.

Cedar-Plank Smoked Trout with Wild Rice & Sunflower Seed Pilaf

• Freshwater trout, smoked over cedar, served with wild rice pilaf, golden raisins, sunflower seeds, caramelized shallot-brown butter emulsion.

Pumpkin-Maple Crémeux, Cornbread Crumble & Wild Berry Compote

• Silky pumpkin-maple custard layered with sweet cornbread crumble, topped with a smoked huckleberry & cranberry compote and a sage-brown sugar tuile.