Foreign Cinema · Menu comparison
August 14 ↠ August 18
Dinner · dinner · both menus preserved with provenance
- 11
- dishes added
- 13
- removed
- 1
- price changed
- 11
- descriptions changed
- 15
- unchanged
Added
Island Creek (Duxbury, MA)
Saint Simon (Saint Simon Bay, N.B. CN)
Lavender scented goat cheese baked on fig leaf, local strawberries, crudité, rose endive, crostini
urban picnic · first documented appearance
Dungeness crab brandade
urban picnic · first documented appearance
Garden cucumber salad
premieres · first documented appearance
Steamed Manila clams Normandy style
premieres · first documented appearance
Pacific seared swordfish
main features · first documented appearance
Homemade spaghetti pasta
main features · first documented appearance
Summer veg curry
main features · first documented appearance
Roasted garlic & rosemary focaccia
Warm Acme levain bread
Removed
Beau Soleil (Miramichi Bay, NB, CN)
Preserved in the archive
Chebooktook (Bouctouche Bay, NB, CN)
Preserved in the archive
Pink Moon (Prince Edward Island, CN)
Preserved in the archive
Razor Clams (Nantucket, MA)
Preserved in the archive
Lavender scented goat cheese baked on fig leaf
Preserved in the archive
Brandade
Preserved in the archive
Chef's charcuterie board
Preserved in the archive
Saffron arancini
Preserved in the archive
Khari Machi!
Preserved in the archive
Spaghetti alla chitarra
Preserved in the archive
Vegetable Plancha
Preserved in the archive
Cherry tomato & rosemary focaccia
Preserved in the archive
Warm Edible Schoolyard bread
Preserved in the archive
Changed
Madras sesame fried chicken
35 ↠ 36
Santa Barbara smoked salmon
“truffled olive remoulade, farm egg, trout roe, cress, crostini” → “Dijonaise, farm egg, trout roe, cress, crostini”
Full Belly Farm melons
“San Daniele prosciutto, Mission figs, cocoa nibs, saba” → “San Daniele prosciutto, Adriatic figs, cocoa nibs, saba”
Soup
“Brentwood corn velouté, crème fraîche, chili oil” → “roasted zucchini velouté, Tabil crema, chili oil”
Heirloom chicory salad
“green goddess dressing, toasted seeds, tortilla hearts, ricotta salata” → “lemon-anchovy vinaigrette, garlic croutons, radishes, manchego”
Bluefin tuna ceviche
“watermelon dashi, trout roe, togarashi, avosabi, taro chips” → “avocado sauce, citrus essence, jicama, habanero, cilantro, tortilla whiskers”
Spanish octopus carpaccio
“arugula, preserved lemon, capers, Aleppo chili” → “red shisho, preserved lemon, capers, Aleppo chili, Alziari oil”
Beef sirloin tartare
“house sauerkraut, Dijonnaise sauce, crispy capers, fines herbes, gaufrettes” → “French style mayo, shallots, capers, parsley, waffle chips, Mezzo Secco”
Madras sesame fried chicken
“heirloom tomato & cucumber salad, hummus, za'atar vinaigrette, ras honey” → “hummus, Moroccan spiced carrots & cauliflower, kishmish, spiced honey”
Five-spice duck breast
“jeweled couscous, blistered shishitos, raita, rose petal sauce, pistachios, Cassis duck jus” → “Beluga lentil purée, warm endive salad, Tokyo turnips, Bing cherries, quacklins, Cassis”
Brined Heritage pork chop
“grilled nectarines, Umbrian farro, spring onions, eggplant caponata, balsamic” → “summer panzanella, rucola, nectarines, spring onions, Dijon butter, balsamic”
Grilled Akaushi Wagyu bavette
“sauce gribiche, Jimmy Nardellos, sungolds, fried russets, Cabernet beef jus” → “Brentwood corn, sweet peppers, heirloom tomatoes, Argentina salsa”