Two roads diverged and chef Tony Maws took the tastier one—follow the chef to a culinary adventure on Wednesday, October 19th at Craigie on Main. The kitchen team is thinking outside the box for the five-course Road Less Traveled prix fixe, inspired by autumn in New England. There’ll be plenty of wild ingredients (think: antelope, elk, foraged mushrooms and berries) to give little-known ingredients their due and take your dinner off the beaten path. The menu is available for $115 per person, with wine pairings for an additional $55. Call 617.497.5511 to reserve your culinary journey.
AMUSE
Fish bone cracker, lobster tomalley mousse
Beef tendon, ramp kimchee salad
First Course
Parsnip Pastrami, foie de lotte, sake lees mustard
Game Bird Terrine, asian pears, pickled pumpkin, walnuts
Second Course
Red Chile-Marinated Cuttlefish, tripe, posole, squid ink
Tempura of Blowfish Tails, boudin noir aioli
Third Course
Pumpernickel Casarecce Pasta, Scottish wild hare ragoût, hen of the woods mushrooms
Ragoût of Texas Blackbuck Antelope Sausage, chestnut polenta, fermented cabbage, smoked apple
Entree
Wild Boar Chop & Sausage, autumn olives, quince pureé, triticale risotto
Wild Scottish Red Leg Partridge, matsutake, crab apple, Japanese buckwheat
Bluefin Tuna Belly, grilled beef fat, fermented green chile, mixed alliums
Dessert
Ancho Chile Chocolate Mousse, local honey cap mushroom ice cream, cajetas, whey-poached huckleberries
