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

Shepsog ~ Grafton Village Cheese Company, VT 12
Raw Sheep & Cow’s Milk* Lemony & Sweet with Notes of Caramel & Nuts

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


Red Beet Gazpacho 14
Spruce Sorbet, Sour Cherries, Lemon Powder & Mint

Baby Beets & Burrata 14
Summer Berries, Radicchio, Honey Roasted Nuts & Mint

Grilled Heirloom Carrots 14
Greek Yogurt “Ranch,” Brown Butter Seeds, Red Endive & Nasturtium

Honey Roasted Radishes & Red Quinoa 14
Griddled Beatrix Brie, Walnuts & Mustard Vinaigrette

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


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

Grilled Swordish 36
Asparagus, Mushrooms, Butterball Potatoes, Porcini Jus & Coriander

Georges Bank Haddock 34
Linguica, Jacob’s Cattle Beans, Fennel, Tomato & Garlic Bread Crumbs 

Pasta & vegetables

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

Red Beet Cavatelli 26
Artichokes, Kalamata, Goat Cheese & Orange Gremolata

Whole Wheat Rigatoni 28
Chickering Farm Veal, Broccoli Rabe & Parmesan

Spring Onion Risotto 26
Morels, Lemon Ricotta Bruschetta, Pine Nuts, Mint & Basil 

meats & poultry

12 oz. New York Striploin 46
Nettle Whipped Potato, Pickled Shimeji, Fiddleheads, Ramps & Beef Bearnaise

Garlic & Thyme Roasted Porchetta 34
Italian Lettuces, Pecans, Bayley Hazen & Currant Jus

Giannone Chicken Breast 36
Chicken Sausage, Herbed Dumplings, Spring Onion, Peas & Radishes 


Dinner Entrees

Dinner Entrees

side dishes

Carrots, Harissa & Goat Cheese 8
Asparagus, Blue Cheese, Lemon, Capers, Parsley 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