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

Roasted Sole with Brown Butter, Cherry Tomatoes, and Poached Oysters

Potato, Leek, and Fennel Gratin

Spice-Rubbed Leg of Lamb with Lavender, Herbs de Provence, Red Wine, and Boozy Mint Jelly

Shiitake Consommé

Winter Squash Risotto with Shiitake Mushrooms

Cheesy Popovers

Shortcakes with New England Fruit Compote and Mascarpone Cream

Roasted Duck Breast with Raisin-Poppyseed Sauce and Pan-Seared Vegetables