Aquaponic lettuces and kale with lardo

The Perennial is switching to a new schedule--beginning May 21, we will be open on Sundays for a more casual three-course pre-fixe Sunday Supper menu for $49 three-course menu in the dining room. We'll also begin welcoming guest chefs to join us on Sundays, beginning with Nichole Accettola (chef of forthcoming Kantine, June 4), Sean Baker (former chef of Gather, July 16), Nick Balla (Bar Tartine/Motze, date TBD).

On Sundays, we'll be opening at 4pm, perfect for an early dinner after a matinee at one of the nearby theaters. We will be closed on Mondays from May 15 onward. 

For Sunday June 4, Nichole  Accettola will offer a Rye, Pork, and Milk menu that previews her Scandinavian cuisine at Kantine, with a nod toward The Perennial’s sustainable mission. Nichole writes:

When I moved from Boston to Copenhagen in the late 90’s, I felt like my life immediately became simplified. There, movies at the cinema started either at 6pm or 9pm, bikes outnumbered cars and there were only a handful of breakfast cereals to choose from at the supermarket. Danish cuisine was and still is, in many ways, simple. Many of the same basic ingredients are used time and time again, but the Danes are experts in using them in a multitude of ways. This innovativeness inspired me to choose three common Scandinavian ingredients - rye, pork and milk – for the June 4th dinner menu.

Each dish from the proposed three-course menu will contain these three ingredients.

Small Plates (served at once)

Sweetbread, leeks, pickled mustard seeds

Herb and little gem salad, Grandma’s dressing,

Rye and whey porridge, straw-smoked fresh cheese, heart, sorrel

 

Main Course

Pork shoulder roll, rosehips, fennel

 

Dessert

Buttermilk cotta, cherries and green almond shortbread