Weeks 7 & 8 (Blue Flowers)

As we closed out our last week at Coonamessett Farm for the year, we left for a two week tour of the United Kingdom. (Which I will keep in a separate post to come this week.) A few updates on where we are with The Jump follows:

-The big news is that until 11:21pm tonight, you can recieve $20.00 off EACH TICKET for this Thursday or Friday ONLY by entering "LeafPeepers" in the discount code when you check out. That link for tickets is: TICKETS

-We've moved, temporarily to 9 Parsons Ln East Falmouth, MA. 02536 We are now located in the Parish Hall of Waquoit Congregational, and we've changed our days to better accomodate locals. We are now serving Thursdays, Fridays, and Saturdays at 5:30pm and 7:30pm 

-There are only two weeks left of The Buffalo Jump. For the Winter we will only be open for private events of 4 or more people and you can inquire about them by emailing info@thebuffalojump.com

-Dinners will resume in the Spring, and will be moved back to Coonamessett Farm when the weather warms up. (this is as long as we have not built our brick and mortar by that time)

-You can see highlights below of the week before we left for Europe, and the week after. 

 

A cracker that tastes like the ocean smells: made from lumpfish roe, pumpkin seed, and smoked dulse served with cultured cream.

A cracker that tastes like the ocean smells: made from lumpfish roe, pumpkin seed, and smoked dulse served with cultured cream.

A tart made from red cabbage, schmaltz, crispy chicken skin, fermented begonia, and an Eastern Red Cedar crust.

A tart made from red cabbage, schmaltz, crispy chicken skin, fermented begonia, and an Eastern Red Cedar crust.

A tart of caramelized onion, cranberry curd, pickled cabbage, and nasturtium.

A tart of caramelized onion, cranberry curd, pickled cabbage, and nasturtium.

Braised land snails and live sea slipper snails in beer cheese from Martha's Vineyard with grilled husk cherry and marigold.

Braised land snails and live sea slipper snails in beer cheese from Martha's Vineyard with grilled husk cherry and marigold.

Wood-fired and sliced pumpkin, chicharron, Oaxacan black mole, kale; To be eaten like a taco.

Wood-fired and sliced pumpkin, chicharron, Oaxacan black mole, kale; To be eaten like a taco.

Lightly cooked floral pumpkin with coddled duck egg, chestnut cream, chicharron, and roasted hay butter.

Lightly cooked floral pumpkin with coddled duck egg, chestnut cream, chicharron, and roasted hay butter.

A dish f preserves: pickled, confit, and grilled hen of the woods mushrooms, jellied blueberries seasoned with a soy sauce made from pressed leccinum, blewit, and laccaria mushrooms, and a mustard made from shaggy mane ink cap mushroom.

A dish f preserves: pickled, confit, and grilled hen of the woods mushrooms, jellied blueberries seasoned with a soy sauce made from pressed leccinum, blewit, and laccaria mushrooms, and a mustard made from shaggy mane ink cap mushroom.

Whipped duck liver with teaberry and sungold tomato skins.

Whipped duck liver with teaberry and sungold tomato skins.

Milk-braised pork with stewed sungold tomatoes and oats, hot chile oil, and 18 month old kimchi powder.

Milk-braised pork with stewed sungold tomatoes and oats, hot chile oil, and 18 month old kimchi powder.

Frozen yogurt, olive oil, turnips pickled in marigold flower vinegar, and marigold leaf powder.

Frozen yogurt, olive oil, turnips pickled in marigold flower vinegar, and marigold leaf powder.

Baked apple, clotted cream, field sorrel, cornmeal puree, nutritional yeast.

Baked apple, clotted cream, field sorrel, cornmeal puree, nutritional yeast.

Pine ice cream with pear butter and roasted pear skin oil.

Pine ice cream with pear butter and roasted pear skin oil.

Roasted bolete ice cream, fermented blackberry, candied leccinum mushroom, wood sorrel.

Roasted bolete ice cream, fermented blackberry, candied leccinum mushroom, wood sorrel.

Our latest playlist can be found here: BLUE FLOWERS

Weeks 5 & 6 (Soul Commander & Sympathy For The Noise Level)

We've been pretty busy the last two weeks so we weren't able to update the blog as much as we would have liked to. Here are all the dishes from the last two weeks. You can scroll to the bottom for links to the playlists, news realating to the scheduling of dinners, and other announcements.

 

 

The Knob. Woods Hole, MA.

The Knob. Woods Hole, MA.

Red Cabbage and Verbena welcome beverage.

Red Cabbage and Verbena welcome beverage.

Smoked oysters from Cotuit Bay in herbed buttermilk, with grilled bitter romaine, and elderflower.

Smoked oysters from Cotuit Bay in herbed buttermilk, with grilled bitter romaine, and elderflower.

Poached oysters from Cotuit Bay with dried melon and unripe concord grape juice.

Poached oysters from Cotuit Bay with dried melon and unripe concord grape juice.

Tree Tart: birch-glazed beets, spruce-infused milk curd, eastern red cedar crust, marigold.

Tree Tart: birch-glazed beets, spruce-infused milk curd, eastern red cedar crust, marigold.

tomato tartare, duck yolk, sansho berry, lobster oil, chia crisps.

tomato tartare, duck yolk, sansho berry, lobster oil, chia crisps.

Smoked cod, radishes, rose hip.

Smoked cod, radishes, rose hip.

Grilled turnips, one year old cabbage, blueberry, burnt herbs, many mints.

Grilled turnips, one year old cabbage, blueberry, burnt herbs, many mints.

Fried sunflower with bee pollen and nasturtium mayonnaise.

Fried sunflower with bee pollen and nasturtium mayonnaise.

Grilled handbread, braised greens, our own cultured butter.

Grilled handbread, braised greens, our own cultured butter.

Sunny duck egg with hasselback potato, cocoa nib, and red mole. (photo by Sarah Freeman)

Sunny duck egg with hasselback potato, cocoa nib, and red mole. (photo by Sarah Freeman)

Nightshades: pressed eggplant and thyme blossoms in a black mole of tobacco, peanut, hoja santo, and bitter chocolate with ground cherry, clam, and hot pepper relish.

Nightshades: pressed eggplant and thyme blossoms in a black mole of tobacco, peanut, hoja santo, and bitter chocolate with ground cherry, clam, and hot pepper relish.

Baked haddock in caramelized whey with kohlrabi and sea rocket.

Baked haddock in caramelized whey with kohlrabi and sea rocket.

Steamed striped bass with celery mousse, grilled zucchini, sassfras, and basil.

Steamed striped bass with celery mousse, grilled zucchini, sassfras, and basil.

Sweet corn ice cream with wild, fermented blackberry, smoked vinegar caramel, and marjoram.

Sweet corn ice cream with wild, fermented blackberry, smoked vinegar caramel, and marjoram.

Green tomato doughnut with dill and berry tea. (photo by Sarah Freeman)  

Green tomato doughnut with dill and berry tea. (photo by Sarah Freeman)

 

We look forward to welcoming you all next this week for our second to last dinner of the month! We will be taking the last week off of August for a trip to the MAD Symposium in Copenhagen. 

Unfortunately, we will be removing two weeks of dinners in September, due to travelling, as well. From September 11th-18th we will be touring through the midwest with a group of chefs from the CRUX Collective. Details for those dinner will be posted tomorrow morning.

For Week 5's playlist, click here.

For Week 6's playlist, click here.

 

Week 4 (tune in, hit shuffle, drop out)

One month down and one month to go! Kind of... Another great week with a new menu and a lot of fresh faces means we are going to open up three additional weeks in September for now. Unfortunately, we won't be able to accommodate in early October as we will be cooking in Europe, but if September goes well, we will open dates for the last two weeks of October.

For now, check out last week's menu, playlist, and snapshots and scroll to the bottom for a peek at our upcoming projects.

Celery and blueberry skin juice

Celery and blueberry skin juice

Raw oyster from Orleans, Massachusetts with caramelized onion juice and dill blossom

Raw oyster from Orleans, Massachusetts with caramelized onion juice and dill blossom

aromatic flower tart with sungold tomato, fresh milk curd, and seaweed

aromatic flower tart with sungold tomato, fresh milk curd, and seaweed

Soft-scrambled duck egg with fermented cabbage, preserved clam, and purslane

Soft-scrambled duck egg with fermented cabbage, preserved clam, and purslane

Wood-fired squash in red mole with duck liver mousse, blueberry, and celery. Served alongside barbecued quail with watermelon, corn, and vinegar caramel; grilled handbread; one year old blueberry cordial

Wood-fired squash in red mole with duck liver mousse, blueberry, and celery. Served alongside barbecued quail with watermelon, corn, and vinegar caramel; grilled handbread; one year old blueberry cordial

Roasted cod with snap beans cooked in goat's milk, mint, nasturtium, and raspberry

Roasted cod with snap beans cooked in goat's milk, mint, nasturtium, and raspberry

Blueberry doughnut with sharp cheddar from Vermont. Served with wild berry tea

We ended up repeating the baked potato ice cream with nutritional yeast and cultured cream this week, because, well, it was delicious. This time we paired it with blackberries

We ended up repeating the baked potato ice cream with nutritional yeast and cultured cream this week, because, well, it was delicious. This time we paired it with blackberries

Cornmeal and juniper hallongrottor (thumbprint cookies)

Cornmeal and juniper hallongrottor (thumbprint cookies)

If you'd like to hear last week's playlist, you can do so by clicking here.

On next week's menu, you can expect Oysters, Beets Glazed in Birch, Smoked Cod and Turnips, Nightshades, Haddock, and Sweet Corn.

We will be cooking in Edinburgh, Scotland at the Edinburgh Food Studio on October 6th, 7th, and 8th and you can reserve here.

We will be cooking in Chester, England at Sticky Walnut on October 11th and you can reserve here.    The Chester dinner is sold out, but you can book on the waiting list by emailing the restaurant.

Reserve here for next week at The Buffalo Jump!

Week 3 (The Friends In My Head)

Take a look at our third week's menu below and be sure to check out the new playlist linked at the bottom!

Our nonalcoholic beverages: Raspberry and anise hyssop; Wintergreen and yarrow.

Our nonalcoholic beverages: Raspberry and anise hyssop; Wintergreen and yarrow.

Raw oyster from Hog Island, Maine with bee pollen, spirulina, and fresh coriander.

Raw oyster from Hog Island, Maine with bee pollen, spirulina, and fresh coriander.

Clams Casino: gently cooked chowder clam, smoked cabbage and tobacco butter, marigold.

Clams Casino: gently cooked chowder clam, smoked cabbage and tobacco butter, marigold.

Chewy root vegetables pulled from the soil in the morning and grilled with their greens in a lobster shell and wild carrot emulsion. Served with grilled handbread.

Chewy root vegetables pulled from the soil in the morning and grilled with their greens in a lobster shell and wild carrot emulsion. Served with grilled handbread.

Braised monkfish, slightly dried sungold tomatoes, fresh horseradish, beach rose dashi.

Braised monkfish, slightly dried sungold tomatoes, fresh horseradish, beach rose dashi.

Barbecued quail served with a tartlet of last year's blueberries and sassafras, preserved chanterelle cake, and sweet woodruff.

Barbecued quail served with a tartlet of last year's blueberries and sassafras, preserved chanterelle cake, and sweet woodruff.

Zucchini doughnut with a tea of the previous week's flower garnishes.

Zucchini doughnut with a tea of the previous week's flower garnishes.

Baked potato ice cream and sweetened, cultured cream with this year's blueberries and nutritional yeast.

Baked potato ice cream and sweetened, cultured cream with this year's blueberries and nutritional yeast.

Pemmican made from bison, cranberry, and walnut.

Pemmican made from bison, cranberry, and walnut.

The First Two Weeks...(Suicide Is Painless)

Our menu changes frequently. Starting this Monday, July 18th, we will have a completely different menu than the first two weeks.  We do this to focus on the ingedients at their peak in deliciousness, in the hyper-seasonality the New England Summer brings us. We think it's important that our guests be surprised by the menu when they dine. We, slowly, share elements of the experience over the course of the week. The following is a round up of The Buffalo Jump's opening menu. We hope to see you next week for something entirely different.

Sorrel-ade.

Sorrel-ade.

Grilled watermlon, cucumber, and pineapple sage juice.

Grilled watermlon, cucumber, and pineapple sage juice.

Lightly cooked and chilled quahog, tomatillo juice, raw potato, marigold.

Lightly cooked and chilled quahog, tomatillo juice, raw potato, marigold.

A few notes about our menu: All of our produce comes from three farms in Falmouth, MA. with the exception of a few, year-round, staples we have on the menu like sunchokes, flours, and seaweeds. However, they all come from New England. Just like our fish, shellfish, and proteins.

 

Three types of peas and radishes cooked in goat's milk with nasturtiums and cascara.

Three types of peas and radishes cooked in goat's milk with nasturtiums and cascara.

Lightly smoked blackberry point oyster with grilled beach rose butter.

Lightly smoked blackberry point oyster with grilled beach rose butter.

Tomatoes dried by the Sun and served with seven different herbs, horseradish, and a broth of caramelized turnip.

Tomatoes dried by the Sun and served with seven different herbs, horseradish, and a broth of caramelized turnip.

Our menu is a reflection of the area. Therfore, it is extremely seafood and vegetable heavy. Everything is cooked over a hardwood fire. We have had a lot of inquiries about vegan, vegetarian, pescatarian, and other dietary restrictions. Anything can be accomodated with 48 hours notice. Just drop us a line when you reserve.

Baked oyster from Hog Island, ME. with tobacco butter and cocoa nib.

Baked oyster from Hog Island, ME. with tobacco butter and cocoa nib.

Our typical menu runs seven courses, over two hours, and is BYOB. Bring your appetites. While many of the courses look small, the menu is designed to fill you up. You may not be privy to the menu to pick out wine, but we have been sending out wine and beer reccomendations upon reservation comfirmation to pair with the dishes.

Grilled summer squash and daylily bulbs with a slow-cooked duck yolk, Chatham mussel vinaigrette, dill, and red mole. Served with grilled handbread.

Grilled summer squash and daylily bulbs with a slow-cooked duck yolk, Chatham mussel vinaigrette, dill, and red mole. Served with grilled handbread.

Steamed striped bass with smoked cucumber and a sauce of last year's blueberries and sassafras.

Steamed striped bass with smoked cucumber and a sauce of last year's blueberries and sassafras.

Sweet fern, wintergreen, and birch tisane.

Sweet fern, wintergreen, and birch tisane.

Frybread made from cornmeal and leavened with ash in a syrup of eastern red cedar.

Frybread made from cornmeal and leavened with ash in a syrup of eastern red cedar.

Ripe raspberries and creamy sunchokes with acidic herbs, candied kelp, and birch custard.

Ripe raspberries and creamy sunchokes with acidic herbs, candied kelp, and birch custard.

You can reserve your seats by clicking here.

And if you are a amember of Spotify, be sure to check out our first playlist which will change weekly as well! Click here and hit SHUFFLE!

It was a great opening and we'd like to thank all of our guests for being so great. If things keep going like this, we may extend the dinners past August! Stay tuned, and we will see you next week!