The mushroom and duck fideua made with mixed wild mushrooms, crescent duck thighs, fideua pasta, mushroom stock, sofrito and garlic aioli
R.AIRE’s new menu items bring Spanish-style fare to the table.
Tucked inside The Hampton Maid sits its signature dining spot, R.AIRE. The brainchild of chef Alex Bujoreanu, the eatery boasts two dining experiences: an a la carte menu meant for sharing and a six-course chef’s tasting menu. “When creating the fall-winter menu,” says Bujoreanu, “I take inspiration from what is in season locally, as well as what is traditionally served in the Spanish culture during this season.” New to the lineup are scrumptious bites like the mushroom and duck fideua; heirloom beet salad; fish board; octopus with romesco sauce and more.