autumn salads
Cauliflower & Apples 14
Cauliflower Hummus, Preserved Plum, Spiced Seeds, Mint, Cilantro & Lime
Treviso Radicchio “Caesar” 16
Parmesan, Pancetta, Vin Cotto, Cured Egg Yolk, Salmon Roe
Roasted Beets & Red Endive 14
Lemon Mascarpone, Hazelnut, Cerignola Olives & Muscatel Vinegar
Wild Mushroom Toast 16
Focaccia, Beatrix Brie, Black Garlic Mustard, Mushroom Purée & Chervil
small plates
Scituate Lobster Bisque 18
Lobster Roe Dumplings, Pearl Onion & Chervil
Hudson Valley Foie Gras Parfait 18
Apples, Pickled Mustard Seeds, Blossoms & Butter Toasted Brioche
Maple Chili Pork Belly 16
Pumpkin Butter, Chicharrones & Delicata Squash
Raw Bar*
New England Oysters* 3.5 ea
Juniper Mignonette, Cocktail Sauce & Lemon
Island Creek, Duxbury, MA
Firm, Clean, Sweet & Mossy Finish
Mookie Blues, Damariscotta River, ME
Plump, Briny & Sweet
Wianno, Cape Cod, MA
Firm, Plump & Briny
Beausoleil, Miramichi Bay, New Brunswick
Briny, Yeasty & Champagne Aroma
Shellfish & crudo*
Scituate Scallop Crudo* 14
Pine, Yuzu, Mint & Olive Oil
Sea Urchin & Smoked Mussels 14
Lobster Foam, Bacon, Pickled Onion & Celery
Classic Shrimp Cocktail 18
Cocktail Sauce & Lemon
seafood towers*
“Grand Banks” 75
12 Oysters, 8 Shrimp, Redfish & Scallop Crudo
“Half Banks” 40
6 Oysters, 4 Shrimp, Half Redfish & Scallop Crudo
charcuterie & cheese
Served with Mostarda, Cornichons, Pickled Mustard Seeds & Sourdough Toast
Chicken Liver Pâté ~ Brandy & Thyme 12
Pork Pâté en Croute ~ Pistachios & Cherries 12
Prosciutto di Parma ~ Aged 13 Months, Parma, Italy 12
Bayley Hazen Blue ~ Jasper Hill Farm, VT 13
Raw Cow’s Milk* - Rich, Ripe, Earthy
Shepsog ~ Grafton Village Cheese Company, VT 13
Raw Sheep & Cow’s Milk* - Lemony & Sweet with notes of Caramel
Goat Tomme ~ Twig Farm, VT 14
Raw Goat’s Milk* - Grassy, Herbaceous, Clean
Main courses
12 oz. Brandt Prime Beef Striploin 48
Ratatouille, Cherry Tomatoes, Vermont Creamery Feta Cheese & Kalamata Jus
Garlic & Fennel Roasted Porchetta 34
Corn Bread, Grapefruit, Chocolate Mole & Shiso
Venison Denver Leg* 38
Pumpkin Pipián, Sunchokes, Smoked Pears & Berry Jus
Giannone Farms Chicken 36
Roasted Breast & Fried Confit Leg, Celery Root, Sweet Potato & Autumn Olive
Acadian Redfish & Seafood Sausage* 36
Eggplant Caponata, Raisin Caper Purée & Pepper Rouille
Georges Bank Haddock 34
Root Vegetable Velouté, Brussels Sprouts, Herbed Bread Crumbs Potato, Mushroom & Kale Gratin
Whole Wheat Campanelle 26
Spicy Veal Sausage, Broccoli Rabe & Grana
Swiss Chard & Ricotta Tortelloni 24
Tomato, Eggplant, Kohlrabi, Basil Pesto, Radicchio & Parmesan
Sunday Smoke BBQ 38- Available on Sundays Only
Beef Brisket and Pork Belly, Smoked Sweet Potato Salad, Jalapeño Cheddar Cornbread, Baked Beans & Curtido
Smoked Peach Bourbon Smash 14
Maker’s Mark, Lemon & Mint
“RBF” 16
Not Your Father’s Root Beer, Bacon-Washed Maker’s Mark, Vanilla Ice Cream & Pecans
Dinner Entrees
share plates
Roasted Baby Carrots Harissa, Goat Cheese & Cilantro
Charred Cauliflower Romesco & Parsley
Caramelized Broccoli Arugula Pine Nut Pesto & Pecorino
Ratatouille Vermont Creamery Feta Cheese
Hand Cut French Fries Rosemary & Parmesan
*The Commonwealth of Massachusetts suggests that the consumption of raw or undercooked meat, fish, shellfish, eggs and poultry may be harmful to your health and increase the risk of foodborne illness
Note: menu items and photos are subject to change