Westport Farmers' Market Menu
Chef Brian Lewis invites you to indulge in the delicious bounty of the Westport Farmers’ Market with a three-course menu, available for dinner
The Menu
November
white truffle eggs
haved white alba truffles - eggs brouillade - mushroom onion jam - fontina val d'aosta
osetra caviar bread & butter
maine uni – lardo - umeboshi
italian chestnut soup
spiked w/ cognac – gala apple butter – crème fraiche
saugatuck river unagi
cherry blossom kabiyaki – ember aioli – dried cherry kosho - shokopan
local maitake mushroom xo
koji cured - grilled over bitchotan - salt baked celery root - mushroom xo sauce
nantucket bay scallops mueniere
cauliflower crema – fermented kumquat – almond oil - mache
agnolotti del plin
pork sugo – robiola fonduta – sage hazelnut crumble – jus de poulet
hudson valley foie gras
vanilla quince - chili cocoa crumble - bacon - smoked beluga lentils
beef cheek braised in barolo
pistachio mole – buttered popcorn grits - dried cherry jam - pistachio aillade
cream puff craquelin
gianduja gelato, burnt orange curd, hazelnut cremuex
The Details
$65 per guest
Available Tuesday - Sunday dinner service only
The Market Menu is available for any number of guests at your table (no need for the whole party to participate), but please note that items are not available à la carte.
Please note: Menu is subject to change.