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