Dinner Menu

Dinner served from 5:30pm to close

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

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