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
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
appetizers
Roasted Squash & Ginger Soup 14
Autumn Olive, Orange de Marcus Ricotta, Pie Flakes & Mint
Baby Beets & Burrata 14
Apples de Marcus, Radicchio, Honey Roasted Nuts & Mint
Grilled Heirloom Baby Carrots 14
Greek Yogurt Ranch, Brown Butter Seeds, Avocado, Red Endive & Nasturtium
Pears & Beatrix Brie 14
Poached Pear, Pickled Pear Purée, Hazelnut & Cinnamon
Deviled Eggs 12
Scituate Lobster, Salmon Roe, Bottarga & Dill
Seafood
"New England Seafood Boil" 34
Acadian Redfish, Scituate Scallops, Clams, Mussels, Black Uni, Swiss Chard, Fennel & Lemongrass Seaweed Broth
Brown Butter Basted Hake 38
Octopus, Calamari, Root Vegetables, Confit Garlic Toast & Bouillabaisse Sauce
Georges Bank Haddock 34
Charred Eggplant, Confit Potato, Heirloom Tomato, Anchovy, Caper, Parsley & Lemon
Pasta & vegetables
Mushroom Agnolotti 29
Ben & Tyler’s Mushrooms, Pine Oil & Pecorino
Autumn Vegetable Stew 26
Roasted Squashes, Tomato, Fennel, Goat Cheese & Sage
Ricotta, Kale & Currant Ravioli 28
Veal & Apple Sausage, Sweet Potato Purée & Chicory
meats & poultry
12 oz. Beef Striploin or Ribeye 46/54
Potato Mushroom Pave, Carrot Purée, Cipollini Onion, Black Garlic & Beef Béarnaise
Garlic & Thyme Roasted Porchetta 36
Pears de Marcus, Escarole, Pecans, Bayley Hazen & Foraged Berry Jus
Roasted Half Giannone Chicken 36
Green Chermoula Marinade, Charred Butternut Purée, Romanesco & Concord Grape Jus
Venison Denver Leg 36
Red Wine Braised Cabbage, Apple Tartlet, Pumpkin Purée & Elderberry Jus
Dinner Entrees
side dishes
Carrots, Harissa & Goat Cheese 8
Cauliflower, Romesco & Cilantro 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