“The Craigie Experience”

Tasting Menu at Your Own Chef’s Table 

The Craigie Experience is a perfect way to celebrate a special occasion and to leave the cooking (and serving and cleaning) to us. Since our seasonal menu changes daily, we can’t tell you exactly what will be served, but we can give you a peek at what lucky diners enjoyed recently at the Craigie Experience . . .

 

Six Course Tasting Menu prix fixe $80

Ten-Course Tasting Menu  prix fixe $115

 

Tartare of Dayboat Sea Scallops

paddlefish caviar, celery vinaigrette, radishes

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Salad of Kona Kampachi Sashimi

French white asparagus, quail egg, maple-soy vinaigrette

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Soup of Spring Green Asparagus

crispy confit of Vermont organic pheasant, paprika oil

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Miso-Marinated Wild Hawaiian Escolar
shellfish ragoût, black olive-black bean purée, orange aigre-doux

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Vermont Organic Pork Three Ways: Suckling Confit, Slow-Cooked Belly, CSB Country Sausage
fava leaves, green almonds, petite epeautre, dried cherry compote, pistachio oil

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Cajetas (caramel goat’s milk)  
pear sorbet

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Spiced Valrhona Hot Chocolate

 

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PRIX FIXE MENUS

FOUR-COURSE CHEF’S MARKET MENU
(Prix Fixe $75)

AMUSE BOUCHE

Rillettes of Boston Mackerel
paddlefish caviar, celery vinaigrette, radishes

~or~

Two Cured Meats: Banyuls-Cured Duck Breast, Fennel-and Pepper-Cured Lardo
Banyuls vinegar reduction

~or~

 Crispy Pork Jowl Croutons 
celery root rémoulade

APPETIZER

Soup of Spring Green Asparagus
crispy confit of Vermont organic cabri, paprika oil

 ~or~ 

Spanish Octopus à la Poêle 
cipollini onions, fresh hearts of palm, black olive purée

~or~ 

Citrus-Cured Organic Scottish Salmon 
chiogga beets, pomelo, Asian pear, pine nut vinaigrette, salmon roe 

ENTRÉE

 Smoked  Soy & Butter-Braised Wild Alaskan Sablefish
fresh Maine shrimp, razor clams, split pea purée, crispy ginger salad

 ~or~ 

Vermont Organic Lamb Four Ways: Roasted Tenderloin, Slow-Cooked Belly, CSB Merguez, Confit Tongue
fava leaves, green almonds, faro verde, pistachio oil

DESSERT

 Your Choice from Our Menu Paired with a Dessert Wine

 

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FOUR-COURSE VEGETARIAN MARKET MENU
(Prix Fixe $61)

AMUSE BOUCHE

Fresh Ricotta Gnocchi
savory beet jus, mustard oil

APPETIZER

Fricasée of Forest Mushrooms
slow-cooked farm fresh egg, cardoon purée, garden herbs

ENTRÉE

Early Spring Vegetable Glacée
roasted Vidalia onion, six-grain pilaf, maitake mushrooms, spiced carrot jus

DESSERT

Your Choice from Our Menu Paired with a Dessert Wine