On April 7th, chef Marc Forgione offered a seven-course tasting menu, highlighting sustainable seafood from Connecticut & Litchfield Farms. Items ranged from raw hiramasa with daikon-radish confit, to a white asparagus & Marcona almond soup with pickled laughing bird shrimp, cured chorizo, and young mint. Many other seafood dishes were offered, along with an optional wine pairing for each course.
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