Chef's Whim at Craigie on Main
Amuse: squid noodles with nuoc cham vinaigrette and grispy garlic
1st course: hirmasa sashimi with red onion-shiso salsa, rose harisa vinaigrette
2nd course: fried essex clams with preserved lemon, olive and capers on squid ink anchovy aioli
3rd course: chicken thigh confit on potato galette, radish greens and turnip broth
4th course: three desserts to share:
- Ice cream sandwich with dulce de leche ice cream and yerba mate chocolate sauce
- Valrhona chocolate crema with chartreuse marshmallow, milk chocolate gelato and coca nib caramel popcorn
- Sour milk panna cotta with coriander cashew granola, brown butter (powdered) and sour cherry sauce
Mignardises: mini lemon curd macarons
Um, delicious? YES, DELICIOUS.