Kelp & Caviar dinner

New England’s kelp farms are so close to harvest we can almost taste it and we could not be more thrilled to announce our Kelp & Caviar dinner on Sunday, April 3rd!

We’re so excited to be working with Stonington local, Suzie Flores of Stonington Kelp Company, winner of the 2021 Connecticut Outstanding Young Farmer Award and with sustainably focused New York City caviar company, Pearl Street Caviar for this dinner.

These two unique flavors meld together to create the perfect blend of salt, savory, briny-sweet and umami goodness all in one bite. Reservations are required, save your spot before they fill up on our OpenTable! Take a look at Executive Chef David Standridge’s unique curated menu below!

Please note, this menu is subject to change due to the availability of fresh ingredients

Crudo of Local Black Bass and Sugar Kelp, Aromatic Broth, Kelp and Herb Oils, Green Chili, Peal Street Osetra

Roasted Diver Scallop in the Shell with Kelp Butter, Pickled Rhubarb, Pearl Street Kaluga

Organic Berkshire Pork Roasted in Sugar Kelp wrapper, Kelp Spatzle, Pickled Kelp Stipes, Smoked Trout Roe Sauce

Mushroom Dusted Beef Strip Loin, Sugar Kelp and Potato Pinwheels, Roasted Shiitake, Moromi Sugar Kelp Shoyu Spiked Beef Jus with Siberian Select

Coffee “Pudding” Kelp Toffee, Caviar and Anglaise