Japanese A5 Wagyu vs American Dry Aged. Beautiful produce paired with worldly whiskeys.
Join Edible Island for the summer's most unique dining experience. Ross Florance will make his fifth appearance in the area, where he will serve a five course meal highlighting local seafood, farm produce, and foraged ingredients. The meal benefits Edible Island's educational initiatives in the communities of downeast Maine.
The rare and fragrant Truffle has been sought out and praised throughout history. For the 3rd Dinner Series, we will be exploring the regions of Perigord and Alba with a tasting menu highlighting white and black truffles.
Forest broth, poured tableside, over rye porridge, raw Martha's Vineyard bay scallops, puffed grains and shaved black truffle.
Chef Ross Florance put together a 10 course tasting menu showcasing beautiful produce in its purest form.
Mushroom hunting is one of my favorite activities. Crisp air, crunchy fallen leaves. Delicious, edible treasure.
Wild Cranberry and Reindeer Moss on Russ Island off of Stonington, Maine
Our 2nd Dinner Series, we celebrated the bounty of the fall with a game menu. We showcased the beauty of fall ingredients including venison, apples, root vegetables and wild mushrooms.