An offal good dinner
monday 29 october
sold out: thank you
updated: superstorm Sandy came to town!
Passed Hors D'oeuvres with Dark & Stormys | Bugs
Butternut Squash & Apple Bisque Shots | Fried Squid on Fried Lemon Rounds with Tartar Sauce
Crispy Chicken Skin
Duet of Beet and Potato Leek Soup with Fried Sweetbreads
Marrow with Parsley Salad and Toasts
Blood Sausage, Undercooked Egg and Red Cabbage
Tongue In Cheek: Beef Cheek Ravioli, Sliced Poached Beef Tongue in Mushroom Sauce
Pigeon, Brussels Sprouts and Apples
Poisoned Apple
Butternut Squash & Apple Bisque Shots | Fried Squid on Fried Lemon Rounds with Tartar Sauce
Crispy Chicken Skin
Duet of Beet and Potato Leek Soup with Fried Sweetbreads
Marrow with Parsley Salad and Toasts
Blood Sausage, Undercooked Egg and Red Cabbage
Tongue In Cheek: Beef Cheek Ravioli, Sliced Poached Beef Tongue in Mushroom Sauce
Pigeon, Brussels Sprouts and Apples
Poisoned Apple
End of summer Dinner
monday 27 august
sold out: thank you
Passed Hors D’oeuvres with Watermelon Agua Fresca, Tequila, Lime and Mint | Ceviche |
Fried Native Clam with Lemon and Vegetable Puree, Chili Air, Cilantro
Clam Chowder with Clam and Scallop fritter
Local Summer Squash & Zucchini Carpaccio, Botarga, Squash Flowers, Mint, Lemon and Olive Oil
Salad of Sous Vide Pork Belly, Charred Plum Agro Dolce, Stone Fruits, Peach Vinegar
Smoked Flank Steak w/Chimichurri, Savory Corn Cakes & Green Rice w/Corn + Corn Shoots
Heirloom Tomatoes, Shy Brothers Farms Cloumage, Prosciutto Crisps, Pickled Blackberries
Watermelon Sorbet, Tequila Compressed Melons, Vanilla Foam, Lime Threads
Fried Native Clam with Lemon and Vegetable Puree, Chili Air, Cilantro
Clam Chowder with Clam and Scallop fritter
Local Summer Squash & Zucchini Carpaccio, Botarga, Squash Flowers, Mint, Lemon and Olive Oil
Salad of Sous Vide Pork Belly, Charred Plum Agro Dolce, Stone Fruits, Peach Vinegar
Smoked Flank Steak w/Chimichurri, Savory Corn Cakes & Green Rice w/Corn + Corn Shoots
Heirloom Tomatoes, Shy Brothers Farms Cloumage, Prosciutto Crisps, Pickled Blackberries
Watermelon Sorbet, Tequila Compressed Melons, Vanilla Foam, Lime Threads
Welcome Spring dinner
sold out: thank you
monday 4 june
Passed Hors D’oeuvres with Elderflower Fizz | Ramp & Renaissance Ricotta Crostini
and BBQ’d Rabbit & Currant Turnover
Spring Vegetable Salad
Spring Chicken Liver Mousse, Pâté de Campagne, Accompaniments
Heirloom Egg Yolk Ravioli, Black Truffle Butter
Sous-vide Salmon, Spring Pea & Spearmint Puree, Lemon, Radish & Celery Vinaigrette
Mushroom-Stuffed Quail, Baby Artichokes, Kamut
Local Farmer’s Cheese, Fresh Honeycomb, Aged White Balsamic
LN2 Meringue, Buttermilk Gelato, Strawberry Broth, Black Pepper
labor of Love Winter dinner
monday 27 February
Sold out: thank you
Passed Hors D’oeuvres with Rose “Champagne” | East Beach Oysters with Vodka Black Pearls & Meyer Lemon Foam |Pancetta and Apricot Walnut Tartlettes
Watercress Soup with a 63 Degree Egg
Spice Crusted Venison Carpaccio with Juniper Olive Oil Powder, Winter Greens & Flowers
Halibut, Vermouth Broth, Asian Vegetables
36 Hour Beef Short Ribs, Black Kale, Smoked Polenta, Gremolata
Valdeon Cheese
Blood Orange Granita, Winter Citrus, Fennel Fronds,
Langues de Chat
Watercress Soup with a 63 Degree Egg
Spice Crusted Venison Carpaccio with Juniper Olive Oil Powder, Winter Greens & Flowers
Halibut, Vermouth Broth, Asian Vegetables
36 Hour Beef Short Ribs, Black Kale, Smoked Polenta, Gremolata
Valdeon Cheese
Blood Orange Granita, Winter Citrus, Fennel Fronds,
Langues de Chat
Welcome, Fall! dinner
Monday 26 september
Sold Out - thank you!
Passed Hors D'oeuvres | Foie Deviled Blackbird Farm Egg | Housemade Applewood Smoked Bacon and Goat Cheese Flatbread
Confreda Farms Corn & Coconut Soup with Corn Nuts & Chili Oil
Belgian-style Mussels with Jaswell Farm Zucchini Strings
Roasted Broccoli Rabe with Housemade Duck Proscuitto & Burratta
Narragansett Creamery Ricotta Gnocchi with Fresh Tomato Sauce & Parmesan Crisp
Seared Bomster Scallop with Bacon Apple Onion Jam
Pan Seared Duck Breast and Braised Leg with Lentils, Tart Shaved Fennel Salad
Sous-vide Golden Delicious Apples with Caramel, Walnut Génoise, and Maple Gelato
A warm welcome and thanks to our collaborators tonight: Jeff Grantz from Revival Brewing Conpany and pastry chef Patti Banker
Summer in RI: Monday 18 July
Sold out - Thank you!
Passed Hors D’oeuvres | Cones of Salmon Tartar, Pickled Red Onion, Crème Fraiche | Raw Little Necks in Garlic and Parsley Broth
Tomato Sorbet with Garlic Tuile and Tomato Tartar
Local Crudo Trio: Bomster Scallop, Foraged Fluke and Striper
Compressed Watermelon Salad
Lobster Rolls 3 Ways
Melon Sorbet with Port Caviar
Smoking Kurobuta Bbq’d Pork Belly with Slaw & Spoonbread
Surf and Turf | Sous-vide Lamb with Summer Succotash & Miniature Lobster Boil
Sweet Summer Corn Doughnuts
inception dinner: Monday 2 may
Shaved Raw Artichoke Hearts with Lemon, Olive Oil & Parmesan
Roasted Red Pepper & Fennel Soup with Sambucca Cream
Jeweled Beet Carpaccio with Narragansett Creamery Goat Cheese & Orange Supremes
3 Little Fish | Fried with Housemade Tartar Sauce | Smoked with Apple Manchego Salad | On Toasts with a 25 Minute Egg
Gingered Rhubarb Sorbet Punctuated with a Candied Rhubarb Squiqqle
Spring Lamb with a Pistachio Crust, Carrot Ginger Crème Fraiche, Wilted Watercress and Potato Rostie
“Milk and Cookies”
printable version
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© 2011 3 Chefs' Collective