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
appetizers
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
Seafood
"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
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