Chef, Will Gilson

A Tasting Menu for October 23rd, 2007
Highlighting the bounty of the earth through organic, wild, all-natural and local foods

Amuse

1st Course
Locally raised pork belly with macintosh apple puree and arugula salad    
(Stillman's Farm, Hardwick, MA)

2nd Course
Heirloom tomato salad with grilled sourdough and fresh mozzarella    
(Silverbrook Farm, Dartmouth, MA)

3rd Course
Paella with grilled Hawaiian moon fish, scallops, clams, native corn and green onions    
(Stillman’s Farm, Lunenberg, MA)

$35-