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!