Chef de Cuisine Stephen Marcaurelle and Wine Director Stephen Bowler of Boarding House - Nantucket, MA

Island Creek Oyster, Tomato Water, Thyme Flowers, and Lobster Roe Powder

Island Creek Oyster, Tomato Water, Thyme Flowers, and Lobster Roe Powder

Pumpkin Pond Farm Asparagus Salad, 62-degree Egg, Parmesan Espuma, Dill Crumbs, and Yellow Pepper Gastrique

Pumpkin Pond Farm Asparagus Salad, 62-degree Egg, Parmesan Espuma, Dill Crumbs, and Yellow Pepper Gastrique

Pumpkin Pond Farm Asparagus Salad, 62-degree Egg, Parmesan Espuma, Dill Crumbs, and Yellow Pepper Gastrique

Charcuterie: Duck Rillette, Chicken Liver Mousse, Coppa di Testa, Grape Mostarda, Pickled Vegetables, and Lavosh

Charcuterie: Duck Rillette, Chicken Liver Mousse, Coppa di Testa, Grape Mostarda, Pickled Vegetables, and Lavosh

Charcuterie: Duck Rillette, Chicken Liver Mousse, Coppa di Testa, Grape Mostarda, Pickled Vegetables, and Lavosh

Grilled Local Lobster, Maltagliati Pasta, Spring Pea Textures, Meyer Lemon-Koshu Butter, and Padron Peppers

Grilled Local Lobster, Maltagliati Pasta, Spring Pea Textures, Meyer Lemon-Koshu Butter, and Padron Peppers

Grilled Local Lobster, Maltagliati Pasta, Spring Pea Textures, Meyer Lemon-Koshu Butter, and Padron Peppers

Grilled Prime Skirt Steak, Oxtail Jam, Smoked Cucumber Crema, Fork-crushed Potatoes, Whipped Smoked Bone Marrow, Baby Radish Glace, and Bordelaise Sauce

Chef de Cuisine Stephen Marcaurelle of Boarding House – Nantucket, MA

Chef-owner Seth Raynor of Boarding House – Nantucket, MA

Wine Director Stephen Bowler of Boarding House – Nantucket, MA

Boarding House – Nantucket, MA

Boarding House – Nantucket, MA