Dinner Menu

Dinner served from 5:30pm to close

spring salads

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

Asparagus & Red Quinoa 15
Asparagus Panna Cotta, Pickled White Asparagus, Bacon & Salmon Roe

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

Massachusetts Beef Carpaccio 15
Garlic Mustard Aioli, Parmesan Crisp, Tatzoi, Scallion & Cured Egg Yolk

Spring Rabbit Gnocchi 17
Braised Rabbit, Rabbit Roulade, Mustard Jus, Bok Choy & Thyme 

Jonah Crab Tortellini 22
Mushroom Broth, Cordiceps, Black Radish & Chive

Maple Glazed Pork Belly 16
Quince Butter, 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

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” 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. Massachusetts Ribeye/54 or Striploin/42
Gruyère Bruléed Potatoes & Asparagus with Calabrian Chili “Piri Piri,” Red Watercress

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

Roasted Long Island Duck Breast 36
Strawberries, Rhubarb, Pistachio Mole & Lavender Bordelaise

Giannone Farms Chicken 36
Seared Breast & Veal Sweetbread Roulade, Asparagus & Morels

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

Whole Wheat Pappardelle 26
Spicy Veal Sausage, Fava Bean Pesto, English Peas & Mint

Mushroom & Nettle Pesto Ravioli 24
Spring Garlic, Fiddleheads, Radishes, Pickled Shimeji & Feta Cheese

Sunday Roast 38
Rosemary Roasted Prime Rib, Beef Fat Popover, Garlic Bone Marrow Butter & Candy Cap Jus
Available on Sundays only 

Dinner Entrees

Dinner Entrees

share plates

Roasted Baby Carrots Harissa, Goat Cheese & Cilantro
Charred Cauliflower Romesco & Parsley
Caramelized Broccoli Arugula Pine Nut Pesto & Pecorino
Seared Asparagus Calabrian Chili “Piri Piri”& 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