Beef Offal Ragout with Spent Grain Cavatelli

Wild Mushroom Soup with Hudson Valley Foie Gras

Pima Cornbread with Rosemary Lavender Butter

Grilled Local Beef with Green Chile Pork Beans and Salsa Verde

Copper Bar Ranch Sirloin Steak, Salt & Juniper Roasted Beets, Cured Wild Berries, Buttermilk Creamed Horseradish

Double-Cut Elk Chop with Tomato Confit, Parsnip Puree, Roasted Carrots and Wild Boar Cherry Demi-Glace

Hollenbeck Lamb Leg Bulgogi

Ribboned Vegetable Salad with Nuoc Cham

Cast Iron Summer Veggies with Pan Sauce

Grilled Oysters with Corn Relish and Seasoned Bread Crumbs

Chef Eli’s Rhode Island Meets Sao Miguel Clam Chowder

Charred Summer Squash and Whole Eggplant with Herb Salad, Tahini Dressing and Grilled Bread

Connecticut Apple Cider Spritz

Six Penny Oyster Stew with Kelp Brown Butter

Maitake Mushrooms Au Poivre

Chicken with Pimento Grits and Tomato Brodo