thewanderingeater:
Exterior of Table
thewanderingeater:
Table's menu
thewanderingeater:
Pouring French Verveine tisane tea
thewanderingeater:
Sliced country bread and seasoned olive oil to dip
thewanderingeater:
Nantucket Bay Scallops, saffron raviolo, tiny vegetables, escarole
thewanderingeater:
Poached farm egg and truffle, beurre blanc
thewanderingeater:
Grilled Cobia, pork belly, kaffir-lime sauce, salsify, kumquat
thewanderingeater:
Venison loin, truffle pomme puree, duck fat roasted carrots
thewanderingeater:
Ricotta beignets with orange blossom honey and powdered sugar
thewanderingeater:
Open kitchen and dining room
thewanderingeater:
West Coast IPA Double Indian Pale Ale
thewanderingeater:
Foie gras millefeuille, persimmon, Serrano ham, pink peppercorn, and hazelnut crumble
thewanderingeater:
Foie gras millefeuille, persimmon, Serrano ham, pink peppercorn, and hazelnut crumble
thewanderingeater:
Slice open the saffron raviolo from the Nantucket Bay scallops dish
thewanderingeater:
Poached farm egg and truffle, beurre blanc
thewanderingeater:
Lobster ragout "dedicated to Alain Chapel", Fingerling potatoes, onion bisque
thewanderingeater:
Venison loin, truffle pomme puree, duck fat roasted carrots