Happenings
Concord to Cambridge: A Chef’s Dinner with Verrill Farm
Five - Course Tasting Menu | 125 per person | 50 optional wine pairing
Join us on Thursday, October 29th for our Concord to Cambridge Chef's Dinner, the second partnership dinner with our friends from Verrill Farm. This evening brings their late-season harvest from their fields to our dining room in Cambridge. It's also a new chapter in our kitchen: we'll introduce Executive Chef Mike Glatki with a five-course dinner served on our new Terrace. Chef Mike Glatki and Executive Pastry Chef Tab Volpe have built each course around the farm's peak New England produce, paired with wines curated by Beverage Director Benjamin Chesna.
MENU
AMUSE-BOUCHE
Potato Leek Soup leek ash, crispy potato
FIRST COURSE
Gravenstein Apple celery root, crispy pork, maple salt
SECOND COURSE
Ora King Salmon caramelized parsnip, sage, hazelnuts, rapini, chorizo oil
THIRD COURSE
Beet Raviolo whipped goat cheese, mascarpone, wilted arugula, amaretti crumble
FOURTH COURSE
Braised Beef Cheek carrot, brussels sprouts, harissa
FIFTH COURSE
Squash Soufflé roasted local squash, cinnamon caramel
Thanksgiving at Harvest
Three - Course Prix Fixe | 110 per person | 55 optional wine pairing
Enjoy a festive three-course prix-fixe menu crafted by Chef Partner Robert Sisca, Executive Chef Keith Pooler, and Executive Pastry Chef Tab Volpe. Enhance your holiday dining experience with a curated wine pairing from Beverage Director Benjamin Chesna. Full menus coming soon; children’s menu available upon request.
Please note: our à la carte menu will not be available on Thanksgiving Day.
