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*

“Grand Banks” Seafood Sampler 70 “Half Banks” 35
Local & Island Creek Oysters, Shrimp, Salmon & Scallop Crudo
Juniper Mignonette & Cocktail Sauce

New England Oysters 19
Juniper Mignonette, Cocktail Sauce & Lemon

Scituate Scallop Crudo 14 
Pine Granita, Kumquat, Celery Root & Brioche

Citrus Cured Salmon Crudo 12 
Carrot Jus, Tangerine, Cherry Bomb, Dill & Cilantro

Classic Shrimp Cocktail 18
Cocktail Sauce & Lemon

first Course

Wild Mushroom Tortellini  14
Mushroom Chicken Broth & Watercress

Griddled Beatrix Brie 14
Roasted Beets, Rambo Radish, Spruce & Cider Shallot Vinaigrette

Pork Pâté en Croûte 14
Brandied Pear Jam, Red Wine Mustard & Pickled Mustard Seeds

Roasted Squash & Burrata 14
Brown Butter Seeds, Mint, Cilantro & Lemon

“Land and Sea” Campanelle* 14
Duck Confit, Mussels, Sea Urchin, Bottarga & Lemon

Watercress & Broccoli Rabe 14
Apples, Fennel, Blue Cheese, Walnuts, Dill & Sage

“New England Clam Chowder”* 14
Parisian Potatoes, Braised Leeks, Bacon, Salmon Roe & Chervil


“Steak and Potatoes”* 40
Beef Striploin, Twice Baked Potato, Smoked Carrot, Charred Onion & Beef Béarnaise

Venison Denver Leg* 36
Pearled Barley, Pearl Onions, Charred Squash Puree, Blood Orange & Mint

Garlic & Fennel Roasted Porchetta* 32
Farro Risotto, Chimichurri, Bartlett Pear, Bayley Hazen & Black Currant

Giannone Farm Chicken* 32
Black Truffle Agnolotti, Slow Roasted Vegetables, Celery Root & Cranberry

“New England Seafood Boil”* 36
Redfish, Scallops, Mussels, Clams, Black Gnocchi, Swiss Chard, Fennel & Lemongrass Seaweed Broth

Georges Bank Monkfish* 28
Brussels Sprouts, Bacon, Bulger Wheat & Vanilla Parsnip

Butter Poached Scituate Lobster 42
Lobster Ravioli, Broccoli Rabe, Carrot Ginger, Orange & Madeira

Whole Wheat Rigatoni 26
Braised Veal, Parmesan, Tuscan Kale & Red Onion

Roasted Mushroom Risotto 26
Cauliflower, Goat Cheese, Hazelnuts & Spruce Oil

Dinner Entrees

Dinner Entrees

For The Table

Roasted Carrots, Harissa & Goat Cheese 8
Charred Broccoli, Arugula Pesto & Parmesan 8
Rosemary Fries & Parmesan Cheese 9
French Fries & Mustard Aïoli 8

*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