Foraged & Found

FORAGED & FOUND
An autumn celebration of hunting wild & forgotten foods
September 26-30
Yes, the beaches are beautiful and ski season is a thrill, but we would argue that there's no better time to live in New England than in the Fall. Summer is often the go to season of abundance, but there's a wealth of wonders growing in our fields and forests, if you know what to look for. Chef Erin has been foraging up a storm to bring you a special menu of hyper local delights, sourced from the fields, forests and shores of New England. The dishes...

Autumn Forager Salad with local rose hip vinaigrette & honeycomb
Wild Mushroom Tarte Tatin with wild verjus syrup & pickled concord grapes
Foraged Wild Mussels in crabapple cider & local nasturtium butter
Cavendish Quail roasted with corn husk and coriander praline, autumn olive mostarda and toasted farro
Black Walnut Molasses Cake with aronia berry curd, popped sorghum, goldenrod, creme fraiche whip

We'll be running this special menu alongside our a la carte menu. And we'll have a list of fall cocktail specials including foraged ingredients like elderberry wine and Chef's famous foraged black walnut nocino.
Reservations aren't required, but we recommend securing your spot in this week long celebration of foraged foods. Just make a note in your reservation if you wish to participate.