The Plimoth

caramelized onion and roasted pepper jam, crispy capers, basil

whipped yogurt, boozy figs

oven dried tomato vinnie, pistachio crumble, olive relish

chopped romaine with dill, cucumber, and feta

kritharki (orzo pasta) with charred spring onion, almonds, marinated artichokes, & hakurei turnips

with avgolemono

red sauce, mozz

shaved fennel salad

garlicky cream sauce, lemon and saffron

a nob of butter, lots o' parsley, oyster crackers

whipped cream on the table

parsnip puree, red cabbage and blueberries

walnuts, bacon jam

roasted red peppers, charred eggplant, sherry vin

tomato water, basil oil, torn basil

cotija frico, peach and corn salsa, fried tortilla strips

rustic seed loaf, manchego, charred arugula pesto, tomatoes

potato pave, end of summer succotash, roast tomatillo, hatch green chile sauce

lemon curd "egg yolk", rye cracker

roasted red beets & mandarin oranges, toasted amaranth, beet crisps, beet micros

warm fromage, citrus marmalade, candied walnuts, brioche points

pan seared duck breast, blood orange compote, sauce bigarade, frisee, kumquats

lime agrodolce, pistachio gremolata

grapefruit supremes, smoked trout roe

whipped limoncello ricotta, crema, basil

slow cooked pork shoulder terrine, pickled jardinière, funky mustard dollop, crostini

cast iron curried yukon gold potatoes, pickled shallot, golden raisins, sunflower and pepita dukkha, labneh, cilantro

rebel farms' greens, crimini mushrooms a la grecque, crispy quinoa, toasted walnuts, brown butter vinnie

charred chicory 'caesar' salad, grana padano dusting, grilled baguette croutons, mimosa egg garnish