New York Goes to Maine for Spring Menus
The fun kicked off last weekend with McMillan, who created a spring menu starting with cappellacci del brigante nero (with local clams, pork sausage and saffron); ramp vichyssoise; black bread crusted halibut (with artichokes, olives and blood orange); finishing off with a bomboloni (with Italian doughnuts, meyer lemon curd and anise sugar). He also created a tasting menu of bagna cauda (with shaved vegetables, roasted garlic puree and cured anchovies); fagotelli (with fontina fonduta, squash, chestnuts and chopped truffle); and suckling pig (with celeriac, crushed apple and vadouvan curry).
Next weekend is Campanaro, of Little Owl, who will create sardine filets (with cauliflower and snap pea salad with chili vinaigrette), gazpacho consomme with avocado mousse; pork chop (with parmesan butter beans and wild dandelion); blueberry cobbler (with mascarpone gelato); and another tasting menu with langoustine (with lemon, parsley and garlic); potato-wrapped scallop (with spinach and lobster beurre noisette); and lamb T-bone (with fontina potato fonduta). The next guest chef will be Schenker, April 20-22, and the final chef scheduled is Kalachnikoff, May 4-5.