Farm Fresh Funky Feeding Frenzy At Craigie On Main

Craigie On Main
853 Main Street
Cambridge, MA 02139
www.craigieonmain.com
617.497.5511


Tony Maws, Craigie On Main
Presents Third Annual All New England Farm-Fresh Funky Feeding Frenzy- Sept 29
(see menu below)

On September 29, Craigie On Main will host its Third Annual Farm-Fresh Funky Feeding Frenzy - a 4-course dinner with wine pairings. We have thrown down a challenge to ourselves and pledge to meet it: every single offering on the menu will have been grown, raised or caught within our New England borders.
Obviously everything will be local and natural or organic, but, standing firmly behind our Craigie mission and aiming for the most modest possible carbon footprint - we are making a few additional commitments. (And yes, there is some fine print. See below for full disclosure re coffee/tea/wine!).

What To Expect
1. When we say "fresh" we mean FRESH! Chef Tony Maws has instructed his purveyors to not even think about delivering fish, herbs and vegetables that were not picked that very day.
2. When we say "funky", we mean that too. We're pretty sure you will enjoy Chef Maws' unusual blend of elegance and funk. You can count on dishes, ingredients, and flavors that you may have never tried before and we bet they will join your list of favorites. Expect to see parts of animals, fish and vegetables that you don't always cook but that are eye-openingly delicious. It's not for nothing that we call our cuisine "Nose to Tail", "Gill to Tail", and "Stem to Root (flowers too)."

**So here's the full disclosure: Our biodynamic and organic wine list is all Old World - from France, Spain, Italy, Germany and Austria. We were pleased to learn that importing these wines by boat actually has a lower carbon footprint than flying them from most anywhere in the new world. Thankfully none of our teas or coffees are grown locally, though our coffee purveyor is from Northampton and our tea supplier is in Davis Square. Our sparkling and still bottled water is filtered from Cambridge 02139. Chef Maws does use some spices that are definitely global.

The Four-Course menu (shown below) will be $85 and will also be available in a vegetarian version. The wine pairing will be $45 or you may select wines from our list.

It's been a tough year for farmers so it feels especially important to celebrate their hard-earned bounty in an out-of-the-ordinary way. We hope you'll join us and lift a glass to them at the dinner.

All New England Farm Fresh Feeding Frenzy // THE MENU

Amuse Bouche

First Course
Chilled Native Lobster and Potato Salad
jalapeno, oyster cream, pineapple sage
or
Old-School Craigie Farmer's Market Salad
raw, marinated and pickled vegetables, same day mozzarella

Second Course
Pork Belly Tortellini
shell beans, Ailsa Craig onion, rutabaga pur�e
or
Grilled Diver Sea Scallops
toasted garlic, saffron, miso broth

Third Course
Beef 3Ways: Bacon-Wrapped Tenderloin, Roasted Marrow Bone, Corned Beef Cheek
traditional creamed spinach, steakhouse sweet potato fries
or
Duck Fat Poached and Roasted Line-Caught Tautog
acanagua pepper pur�e, Maine crab, sea urchin, leeks
or
Fall Vegetable Gratin
mountain cheese fondue, broccoli rabe, roasted foraged mushrooms

Desserts
Millefeuille of Taza Mexican Chocolate
pepita nougatine, pumpkin parfait, espresso coulis
or
Beurre Noisette Roasted Fall Fruits
maple sugar ice cream, apple cider, Concord grapes
or
Assiette of Three New England Cheeses

Mignardises


There are still some seats left - so there's still time to call!
Reservations: 617 497 5511

www.craigieon