Craigie on Main
Tasting Menu
Thursday, July 14th, 2011

Three Amuse Preparations:
fresh lily bulb, sesame-scallion vinaigrette
Armenian cucumber, beet purée
smoked bluefish rillettes, hackleback caviar
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Salad of Bluefin Tuna Sashimi
watermelon, cucumber, beet, red onion
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Soup of Yellow Summer Squash
grilled pink Florida shrimp
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Spice-Crusted Striped Bass Kama
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House-Made Farro Flour Straccetti Pasta
Sea urchin and crab ragoût
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Grilled Vermont Pork Belly
pickled cherry, radish, pea greens, cherry and boudin noir sauce
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All Natural Veal Two Ways: Herb-Crusted Tenderloin and Pork Belly-Wrapped Sweetbreads Boston brown bread, fried green tomatoes, beer, house-made mustard
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Celery-Apple Sorbet, candied celery, stracciatella
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Bourbon Pecan Ice Cream Tart
smoked Mexican salt chocolate sauce, bacon pecan crust
~and~
Sour Milk Panna Cotta
coriander-cashew granola, dried cherry and kirsch purée, brown butter
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Yogurt Foam with Red Beet and Blood Orange Granit
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