Snacks
- layered with sundried garden tomato, farm herbs, ricotta and miso butter
- spring pea, tumbleweed cheddar foam, shaved black truffle
- last year’s habanada vinegar, pea tendrils, ginger, cilantro
- paté on wood-fired sourdough, sake-marinated cherries
Small Dishes
- maine lobster, lemon yogurt, tarragon
- just picked herbs, seed cracker, strawberry vinaigrette
- parmesan, sourdough breadcrumbs, black garlic dressing
- slow braised cabbage with tomato gastrique, puffed black rice, lemon aioli
- soy mustard, topped with farm egg yolk, served with charred sourdough
- old chatham creamery, pan seared with spring peas, charred scallion, lemongrass
- celery cream, celery-date relish, black truffle
Main Fare
- lion’s mane, maitake, 5 spoke creamery cheese, farm spinach, lemon-brown butter
- sesame crust, charred asparagus, fava beans & greens, our fermented marigold
- gochujang Kyoto carrot, glazed purple carrot, sorrel salad
- foraged fiddleheads, morel mushrooms, coal-roasted sunchokes, english peas
- chamomile smoked, charred farm radish, sorrel, wheat berries, szechuan jus
- tableside shiso chimichurri, bok choy, black butter potatoes
- our farm vegetables, black garlic butter, twice-baked potato, pancetta
grilled over the open fire | serves 2–3
Accompaniments
Sweets
- miso caramel, pecan, tres leches ice cream
- pear financier, nutella espuma
- fresh citrus, fudge, milk cereal crumb
Please note, this is a sample menu and subject to change as we feature hyper-seasonal, farm-fresh ingredients in our dishes. We strive to accommodate all dietary restrictions, including kosher requests. Kindly inform us of any specific dietary needs at least one week prior to your arrival by reaching out to wff.itinerarydesigner@auberge.com.
