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.