Dinner Menu

Dinner served from 5:30pm to close

cocktail snacks 

Lobster Gougères 4
House Marinated Olives 4
Marcona Almonds 4
Pickled Vegetables 4
Yukon Gold Chips 4

Raw Bar*

New England Oysters* 3.5 ea
Juniper Mignonette, Cocktail Sauce & Lemon

Island Creek, Duxbury, MA
Firm, Clean, Sweet & Mossy Finish

Glidden Point, Damariscotta River, ME
Plump, Briny & Sweet

Wianno, Cape Cod, MA
Firm, Plump & Briny

Katama Bay, East End, Martha’s Vineyard
Salty, Briny & Sweet Finish

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” 35
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 ChèvreCreamy with Hints of Mushroom & Truffle

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

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

appetizers

Roasted Squash & Ginger Soup 14
Autumn Olive, Orange de Marcus Ricotta, Pie Flakes & Mint

Baby Beets & Burrata 14
Apples de Marcus, Radicchio, Honey Roasted Nuts & Mint

Grilled Heirloom Baby Carrots 14
Greek Yogurt Ranch, Brown Butter Seeds, Avocado, Red Endive & Nasturtium

Pears & Beatrix Brie 14
Poached Pear, Pickled Pear Purée, Hazelnut & Cinnamon

Deviled Eggs 12
Scituate Lobster, Salmon Roe, Bottarga & Dill

Seafood

"New England Seafood Boil" 34
Acadian Redfish, Scituate Scallops, Clams, Mussels, Black Uni, Swiss Chard, Fennel & Lemongrass Seaweed Broth

Brown Butter Basted Hake 38
Octopus, Calamari, Root Vegetables, Confit Garlic Toast & Bouillabaisse Sauce

Georges Bank Haddock 34
Charred Eggplant, Confit Potato, Heirloom Tomato, Anchovy, Caper, Parsley & Lemon

Pasta & vegetables

Mushroom Agnolotti 29
Ben & Tyler’s Mushrooms, Pine Oil & Pecorino

Autumn Vegetable Stew 26
Roasted Squashes, Tomato, Fennel, Goat Cheese & Sage

Ricotta, Kale & Currant Ravioli 28
Veal & Apple Sausage, Sweet Potato Purée & Chicory

meats & poultry

12 oz. Beef Striploin or Ribeye 46/54
Potato Mushroom Pave, Carrot Purée, Cipollini Onion, Black Garlic & Beef Béarnaise

Garlic & Thyme Roasted Porchetta 36
Pears de Marcus, Escarole, Pecans, Bayley Hazen & Foraged Berry Jus

Roasted Half Giannone Chicken 36
Green Chermoula Marinade, Charred Butternut Purée, Romanesco & Concord Grape Jus

Venison Denver Leg 36
Red Wine Braised Cabbage, Apple Tartlet, Pumpkin Purée & Elderberry Jus

Dinner Entrees

Dinner Entrees

side dishes

Carrots, Harissa & Goat Cheese 8
Cauliflower, Romesco & Cilantro 8
Charred Broccoli, Arugula Pesto & Pecorino 8
Rosemary Fries & Parmesan 9

*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 food borne illness

Note: menu items and photos are subject to change