Three-Course Thursdays

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The team at Oak + Rowan showcases the best of New England’s seasonal produce in their new, ever-changing Celebrations Menu, available every Thursday night. Each week, chef Justin Shoults and his dessert-making right-hand-man, pastry chef Brian Mercury, will highlight an of-the-moment ingredient in a menu of three innovative courses. The prix fixe costs $50 per guest and is offered during regular dinner hours right alongside the regular dinner menu. They get the series started with a trio of dishes that’s chock full of corn (’tis the season, after all) but they’ll be on to the next fresh thing before you know it. For more information about the upcoming Thursday night offerings or for a table call Oak + Rowan at 857.284.7742.

Gather
Corn Crusted Black Bass
Aji Dulce Pepper ∙ Pressed Caviar ∙ Tomato Consommé

Hunt
Hand Cut Farfalle
Pheasant Polpetti ∙ Creamed Corn ∙ Pecan Truffles ∙ Sour Cherry

Farm
Corn Panna Cotta
Meringue ∙ Corn Espuma ∙ Blueberries & White Balsamic ∙ Blue Corn Financier

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