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
Kind of Blue ~ Woodcock Farm, VT 13
Cow’s Milk- Soft, creamy, earthy
Invierno ~ Vermont Shepherd, VT 13
Cow and Sheep’s Milk - Firm with hints of spice & tang
Goat Tomme ~ Twig Farm, VT 14
Raw Goat’s Milk* - Grassy, Herbaceous, Clean
Main courses
12 oz. Brandt Prime Beef Striploin 48
Pommes Dauphine, French Onion Jus & Watercress
Garlic & Fennel Roasted Porchetta 34
Corn Bread, Grapefruit, Chocolate Mole & Shiso
Venison Denver Leg* 38
Charred Squash Puree, Sunchokes, Smoked Pears & Foraged Berry Jus
Giannone Farms Chicken 36
Roasted Breast & Fried Confit Leg, Celery Root, Sweet Potato & Autumn Olive
Acadian Redfish & Scituate Scallops* 38
Spicy Red Curry Broth, Smoked Pork Belly, Spaghetti Squash & Baby Bok Choy
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
Red Beet & Butternut Squash Tortelloni 28
Maitake, Walnuts, Parsnips, Goat Tomme & Sage
Sunday Prime Rib Roast 38
Rosemary and Garlic Roasted Beef Prime Rib, Cauliflower Gratin & Beef Jus
available Sunday only
Dinner Entrees
share plates
Roasted Baby Carrots Harissa, Goat Cheese & Cilantro
Charred Cauliflower Romesco & Parsley
Caramelized Broccoli Arugula Pine Nut Pesto & Pecorino
Mashed Potatoes Brûléed Gruyere & Chives
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