I had the good fortune of spending two weeks of my time with an outstanding chef and friend at his restaurant in Cambridge, MA. Tim Wiechmann the chef and proprietor along with his wife Bronwyn have a cool story and outstanding responsible philosophy about food, click the link for more, opened there "house" for me to fully experience. Below I have posted some pictures of the spring menu along with a brief description. I suppose the only thing left to say is, if your in the Boston area, you need to eat here.
Slow cooked hanger steak, soft fresh milled polenta, kale, cioppolini and smoked beef brisket.
Duck Cassoulet: Duck breast, garlic chicken sausage, confit duck legs, lardons, gold feather turnip
House milled farro farfalle; Blood orange sauce soubise, sea urchin, octopus and a farm egg
Slow-roast breast, confit thigh galette, barley risotto and braised artichoke, artichoke puree
New England seafood chowder
Schwabische Spatzle: Parsley, onion, cured pork belly
Pan seared Atlantic Halibut with gold feather turnip puree and chorizo vinaigrette
Sardinian Culurzones; braised chicken thigh ragout, meyer lemon and greens
Roasted root vegetable salad
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