Lexington may be land-locked but Artistry on the Green brings a little bit of sea to the suburb with a visit from Ocean House. As part of their Relais & Chateaux Visiting Chef series, cookers from the global fellowship of luxury hotels and restaurants stop by the Inn at Hastings Park for one-night kitchen engagements. For the last installment of the series on Wednesday, May 11th, exeuctive chef John Kolesar will come to town from the renowned resort in Westerly, Rhode Island. Koselar will cook up a four-course dinner showcasing seasonal ingredients like seared scallops with beet carpaccio, smoked carrots and rhubarb chutney. The evening begins at 6:30pm with a reception and canapés and is available for $75 per person (with an optional wine pairing for $25 per person). Call 781.301.665 to reserve a table.

START
Canapés

FIRST
Narragansett Creamery Panna Cotta
Asparagus, radish, carrots, pickled mushrooms, charred ramps, sourdough, lemon gel, Kalamata Olive crumb

SECOND
Seared Point Judith Scallop
Beet carpaccio, smoked carrot puree, rhubarb chutney, horseradish sabayon

ENTREE
Braised Lamb Raviolo
English peas, pickled pearl onions, radish, frisee, Verano sheep’s milk cheese, lamb jus

DESSERT
Bruleed Swiss Meringue
Almond joconde, candied almonds, milk chocolate and passion fruit