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 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
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
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