Parsnip Puree, Grilled Broccoli Rabe, “Fennel and Apples”

Grilled Hass Brothers Farm Ribeye

Horseradish Foam, Basil Emulsion, Lemon Brittle, Arugula

Hay Roasted Carrots and Parsnip

Crispy Brussels Sprout Leaves, Almond Gremolata, Mint Oil

Root Vegetable Potage

Cremeux, Sponge, and Crystalized Chocolate, Buttered Popcorn Ice Cream, Cherry Gel

Chocolate

Parisian Style Charred Leek Gnocchi, Winter Squash Brodo, Smoked RI Apples

Crispy Blackbird Farm Pork Belly

House Pasta, Baby Carrots, Pearl Onions, Parmesan Cream, Slow Cooked RI Egg

Olive Oil Poached Fava Family Farm Rabbit Carbonara

Spice Poached Rhode Island Pears and Apples, Brown Sugar Crumbs, Candied Hazelnuts

Buttermilk

Ancho “Pearls”, Cucumber Mignonette, Braised Pistachios

Narragansett Bay Oysters

Pickled Beets, French Radish, Frisee Greens

Corned Hass Brothers Farm Beef Tongue

Wild Mushroom Arancini, Cauliflower Puttanesca, Arugula Pesto, Citrus

Brown Butter Seared Sea Scallops

Edible Flowers, Grapefruit, Rosewater Vinaigrette, Brown Bread Croutons

Endive and Frisee Salad

Rub the ribeye steaks with olive oil, salt, and black pepper on both sides. Let them sit at room temperature for 30 minutes.

Season the Steak

Preheat the grill to high heat. Once hot, grill the ribeye for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing.

Grill the Steak

In a pot, add chopped parsnips and enough water to cover. Bring to a boil and cook until tender, about 15-20 minutes.

Cook the Parsnips

Drain the parsnips and transfer them to a blender. Add heavy cream, butter, salt, and white pepper. Blend until smooth and creamy.

Blend the Puree

Toss the trimmed broccoli rabe with olive oil, minced garlic, salt, and red pepper flakes.

Prepare the Broccoli Rabe

Grill the broccoli rabe for about 4-5 minutes until tender and slightly charred, turning occasionally.

Grill the Broccoli Rabe

In a bowl, combine sliced fennel and apple. Drizzle with lemon juice and olive oil, and season with salt to taste. Toss to combine.

Mix the Fennel and Apples

Hass Brothers Farm Ribeye Steak

Olive Oil

Salt

Black Pepper

Parsnips, peeled and chopped

Heavy Cream

Butter

White Pepper

Broccoli Rabe, trimmed

Garlic, minced

Red Pepper Flakes

Fennel Bulb, thinly sliced

Apple, cored and thinly sliced

Lemon Juice

Preheat the oven to 400°F (200°C). Cut the carrots and parsnips into uniform pieces. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and cover with hay. Roast for 25-30 minutes until tender.

Roasting Carrots and Parsnips

In a mixing bowl, combine horseradish cream, heavy cream, and lemon juice. Using an immersion blender, blend until light and frothy. Set aside.

Prepare the Foam

Blend fresh basil leaves, olive oil, garlic, and salt in a blender until smooth. Strain the mixture through a fine sieve to remove solids.

Make the Emulsion

In a saucepan, combine sugar, lemon zest, and lemon juice. Cook over medium heat until the mixture turns golden brown. Pour onto a parchment-lined baking sheet and let cool completely before breaking into pieces.

Prepare the Brittle

On a plate, arrange the roasted carrots and parsnips. Drizzle with basil emulsion, add dollops of horseradish foam, and garnish with lemon brittle and arugula.

Assemble the Dish

Carrots

Parsnips

Olive oil

Black pepper

Hay (for roasting)

Horseradish cream

Heavy cream

Lemon juice

Fresh basil leaves

Garlic

Granulated sugar

Lemon zest

Arugula

Peel and chop the carrots, parsnips, and potatoes into small pieces. Dice the onion and mince the garlic.

Prepare the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.

Sauté the Aromatics

Add the chopped root vegetables to the pot. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.

Cook the Vegetables

Reduce the heat to low and let simmer for about 25 minutes or until the vegetables are tender.

Simmer

Use an immersion blender to puree the potage until smooth. Adjust seasoning if necessary.

Blend

Preheat the oven to 400°F (200°C). Remove the outer leaves from the Brussels sprouts and place them on a baking sheet.

Prepare the Brussels Sprouts

Drizzle with olive oil and sprinkle with salt. Bake for 10-15 minutes until crispy and golden.

Season and Bake

In a food processor, combine almonds, parsley, lemon zest, garlic, olive oil, and salt. Pulse until finely chopped.

Prepare Gremolata

In a blender, combine fresh mint leaves and olive oil. Blend until smooth. Season with salt to taste.

Blend Mint Oil

Potatoes

Onion

Vegetable broth

Brussels sprouts

Almonds

Parsley

Fresh mint leaves

Melt dark chocolate and heavy cream in a double boiler. In a separate bowl, whisk together egg yolks and sugar until pale. Gradually mix in the melted chocolate mixture. Add vanilla extract and blend until smooth. Pour into molds and chill until set.

Prepare the Chocolate Cremeux

Preheat the oven to 180°C (350°F). Beat eggs and sugar until fluffy. Fold in flour and cocoa powder, then melted butter. Pour into a baking pan and bake for 20-25 minutes. Let cool before cutting.

Make the Chocolate Sponge

Combine dark chocolate, glucose syrup, and water in a saucepan. Heat until melted and combined, then let cool slightly before spreading on a silicone mat. Allow to set and break into shards.

Prepare Crystalized Chocolate

Infuse heavy cream and milk with popcorn and salt by heating gently. Strain and mix in sugar and vanilla extract. Churn in an ice cream maker until set.

Create Buttered Popcorn Ice Cream

Soak gelatin sheets in cold water. In a saucepan, heat cherry puree and sugar until dissolved. Remove from heat, add gelatin, and stir until dissolved. Pour into molds and chill until set.

Prepare the Cherry Gel

Dark chocolate

Egg yolks

Sugar

Vanilla extract

All-purpose flour

Cocoa powder

Eggs

Glucose syrup

Water

Milk

Popcorn

Cherry puree

Gelatin sheets

Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a diamond pattern and season it generously with salt and black pepper. Place it in a roasting pan and cook in the oven for about 2-3 hours until tender. Increase the temperature to 450°F (230°C) and roast for an additional 30 minutes until the skin is crispy. Let it rest before slicing.

Prepare the Pork Belly

Peel and boil the potatoes until tender, then mash them. Combine the mashed potatoes with flour, salt, and a pinch of nutmeg to form a dough. Roll the dough into logs, cut them into pieces, and use a fork to create ridges. Boil the gnocchi in salted water until they float, then remove and set aside.

Make the Gnocchi

Trim the leeks, slice them lengthwise, and rinse to remove grit. Heat olive oil in a pan and sauté the leeks until charred and tender. Remove from heat and set aside.

Prepare the Leeks

Peel and dice the winter squash. In a pot, melt butter, add the squash, and sauté for a few minutes. Pour in vegetable broth and simmer until the squash is soft. Blend until smooth and season with salt, pepper, and nutmeg.

Make the Winter Squash Brodo

Core the apples and slice them. If using regular apples, toss them with a little liquid smoke. Sauté in a pan with a bit of butter until caramelized and tender.

Prepare the Smoked Apples

In a bowl, ladle the winter squash brodo as a base. Add the gnocchi on top, and then arrange the crispy pork belly slices and charred leeks. Garnish with the smoked apples and serve immediately.

Pork Belly

Leeks

Potatoes (Russet or Yukon Gold)

Winter Squash (such as butternut or acorn)

Smoked Apples (or regular apples with liquid smoke)

Nutmeg

Vegetable Broth

In a large pot, heat the olive oil over low heat. Add the rabbit pieces and cook gently for about 1.5 hours, or until the rabbit is tender and cooked through. Remove from heat and let cool slightly.

Poach the Rabbit

Cook the house pasta according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a separate skillet, add a tablespoon of olive oil and sauté the baby carrots and pearl onions over medium heat until they are tender and slightly caramelized, about 10-12 minutes. Season with salt and pepper.

Sauté Vegetables

In a bowl, combine the grated Parmesan cheese with a little of the pasta cooking water to create a creamy sauce. Stir until smooth.

Make the Parmesan Cream

In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and shredded rabbit meat (discarding bones). Add the Parmesan cream and toss well to coat.

Combine Ingredients

Plate the carbonara and top each serving with a slow-cooked egg. Sprinkle with additional black pepper and serve immediately.

Serve

Fava Family Farm Rabbit, cut into pieces

House pasta (e.g., fettuccine or tagliatelle)

Baby carrots, trimmed and halved

Pearl onions, peeled

Parmesan cheese, grated

Eggs, slow cooked

Black pepper, freshly ground

In a large pot, combine 4 cups of water, 1 cup of brown sugar, 2 tsp of cinnamon, 1 tsp of nutmeg, and 1 tsp of vanilla extract. Bring to a simmer over medium heat.

Prepare the Poaching Liquid

Peel and core the Rhode Island pears and apples. Add them to the simmering liquid and poach for about 15-20 minutes or until tender. Remove from heat and let them cool in the liquid.

Poach the Fruits

In a bowl, mix 1 cup of brown sugar with 4 tbs of unsalted butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden. Allow to cool.

Make the Brown Sugar Crumbs

In a skillet, toast 1 cup of hazelnuts over medium heat until fragrant. Add 1/4 cup of sugar and cook until the sugar melts and coats the hazelnuts. Spread on parchment paper to cool.

Candied Hazelnuts

Serve the poached pears and apples on a plate, sprinkle with brown sugar crumbs, and top with candied hazelnuts.

Rhode Island Pears

Apples

Brown Sugar

Cinnamon

Vanilla Extract

Hazelnuts

Unsalted Butter

In a small saucepan, combine ancho chili powder and water. Bring to a simmer and stir in gelatin until dissolved. Remove from heat and let cool slightly. Use a pipette or dropper to drop the mixture into cold oil to form pearls. Strain and set aside.

Make Ancho Pearls

In a bowl, mix diced cucumber, red wine vinegar, minced shallot, and salt. Let sit for 15 minutes to allow flavors to meld.

Combine Mignonette Ingredients

In a saucepan, heat olive oil over medium heat. Add pistachios and toast for 2-3 minutes. Pour in chicken broth and salt, reduce heat, and simmer until liquid is absorbed, about 10 minutes.

Braised Pistachios

Shuck the Narragansett Bay oysters and place them on a serving platter. Top each oyster with a spoonful of cucumber mignonette, a few braised pistachios, and finish with the Ancho pearls.

Plate the Dish

Ancho chili powder

Gelatin

Cucumber, finely diced

Red wine vinegar

Shallot, minced

Pistachios, shelled

Chicken broth

Once cooled, submerge the beef tongue into the brine and refrigerate for at least 5 days.

Brining the Beef Tongue

After brining, remove the tongue and rinse under cold water. In a large pot, add the tongue, garlic cloves, vinegar, and enough water to cover the tongue. Bring to a boil, then reduce to a simmer and cook for about 3 hours until tender.

Cooking the Beef Tongue

While the tongue is cooking, prepare the pickled beets and slice the French radish thinly. Set aside.

Preparing the Vegetables

Once the tongue is cooked, remove it from the pot and let it cool slightly before slicing it thinly. On a plate, arrange the sliced beef tongue, pickled beets, sliced radish, and frisee greens.