weekapaug inn

Chef’s daily selection of local vegetables, prepared with various techniques

Spring Onion, Leek Gel, Onion Ash

Arugula, Frisee, Fava Beans, Asparagus, Orange Segments, Toasted Sunflower Seeds, Orange, Verjus Vinaigrette

Ginger Soy Glaze, Biquinho Pepper, Wakame, Candied Lemon, Nori Cracker

Braised Leek, Pickled Mustard Seed, Blackberry Jus, Crostini

Whipped Ricotta, Lemon Gel, Green Almond

Stonington lobster, asparagus, truffle beurre blanc

Carrot Ragu, Fava Beans, Broccolini, Carrot-Herb Breadcrumb

Tonnarelli, Duxelle, Mailake, Oyster Mushroom, Buerre

Bok Choy, Scallion Marmalade, Parsnip, Rutabaga, Onion Ash, Garden Herb Beurre 

Spring Pea, Cherry Tomato, Swiss Chard, Bell Pepper, Chimichurri

Strip Loin, Button Mushroom, Cioppolinni Onion, Pomme Puree, Jus

Breast, Confit Croquette, Compressed Plum, Scallion Gel

Mint Barley, Heirloom Tomato, Gremolata, Spiced Pistachio

Freeze Dried Raspberry, Vanilla Cream

Passion Fruit, Vanilla Gelato, Shortbread

Marshmallow, Peanut Butter, Cinnamon Gelato

Pistachio, Orange, Pound Cake

VANILLA

CHOCOLATE

Strawberry

BLUEBERRY

LEMON

STRAWBERRY RHUBARB