Two roads diverged in a Cambridge restaurant, and Craigie on Main is taking the one to the Farmer’s Market. On Wednesday, August 30th, the restaurant famous for meat and its not-so-secret burger is leaving the steak on the sidelines for their Road Less Traveled Vegetable Dinner. Chef Tony Maws is always serious about his produce, but he’s waited the whole summer to construct a dinner showcasing the best that local farms have to offer after a slow, cool growing season. The six-course tasting menu is $85 (with optional wine pairings for $48), and will feature ingredients from the garden presented in not-so-garden-variety ways, like a vegetable sashimi with pickled kohlrabi and daikon, and carrot cavatelli with carrot “guanciale.” For more info including a list of participating producers, or to make your reservation, call 617.497.5511.

Menu

First
Vegetable Sashimi with Kohlrabi, Daikon, Kombu, Pickled Mushrooms

Second
Herb Salad with Yellow Tomatoes, Farmer’s Cheese, Melon Curry

Third
Carrot Cavatelli with Carrot & Almond Pesto, Carrot “Guanciale”

Fourth
Creamed Corn with Local Boletes, Green Tomato, Huitalacohe

Fifth
Roasted Eggplant with Purple Barley, Fire-Roasted Red Peppers, Blueberry Bordelaise
or
Roasted Ailsa Craig Onion with Triticale, Burnt Rye, Onion-Madeira Jus

Dessert
Sour Cream Cheesecake with Beet & Blackberry Compote, Beet-Quinoa Granola