Dinner Menu

Dinner served from 5:30pm to close

spring salads

Smoked & Roasted Baby Carrots 14
Coriander Yogurt, Mandarin Orange & Candied Pecans

Sweet Corn Panna Cotta 14
Cherry Tomato, Bacon, Smoked Gouda, Red Quinoa, Peppers & Cornbread Crumbs

Baby Beets & Stracciatella 14
Kumquat, Arugula Vinaigrette, Pistachio & Mint

Strawberries & Nasturtium 15
Lemon Ricotta, Seeded Honey Tuile, Breakfast Radishes & Strawberry Jam

small plates

Scituate Lobster Bisque 18
Lobster Roe Dumplings, Pearl Onion & Chervil

Hudson Valley Foie Gras Parfait 18
Summer Berry Jam, Fresh Berries, Blossoms & Butter Toasted Brioche

Maple Glazed Pork Belly 16
Peach Purée, Salsify, King Oyster Mushroom & Jalapeño

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 Granita, Meyer Lemon, Celery Root & Brioche

Acadian Redfish Crudo 12
Yuzu, Avocado, Capers, Horseradish & Plantain

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

Westfield Farm Classic Blue ~ Hubbardston, MA 12
Goat’s Milk – External Blue Chèvre, Creamy with Hints of Mushroom & Truffle

Invierno ~ Shepherd, VT 12
Raw Sheep & Cow’s Milk* Firm with Spicy Notes & Slightly Tangy 

Organic Triple Cream ~ Champlain Valley Creamery, VT 12
Cow’s Milk – Soft Ripened Rich & Creamy with Earthy Notes

Main courses

12 oz. Brandt Prime Beef Striploin 48
Ratatouille, Cherry Tomatoes, Vermont Creamery Feta Cheese & Kalamata Jus

Garlic & Fennel Roasted Porchetta 34
Cast Iron Corn Bread with Grapefruit Marmalade, Taza Chocolate Mole, Coraline Chicory & Shiso

Roasted Long Island Duck Breast 36
Stone Fruit, Pistachio Mole & Lavender Jus

Giannone Farms Chicken 36
Spicy Corn Purée, Braised Chicken, Cotija, Peppers, Radish & Cilantro

Acadian Redfish & Scituate Scallops 38
Sorrel Potato Purée, Red Endive, Alliums & Bergamot Beurre Blanc

Georges Bank Haddock 34
Calendar Island Mussels, Fennel, Butterball Potatoes, Artichokes, Sugar Snap Peas & Lemon

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

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