autumn salads
Roasted Cauliflower 14
Cauliflower Hummus, Preserved Plum, Spiced Seeds, Apple, Mint, Cilantro & Lime
Sweet Corn Panna Cotta 14
Cherry Tomato, Bacon, Smoked Gouda, Red Quinoa, Peppers & Cornbread Crumbs
Baby Beets & Stracciatella 14
Stone Fruit, Smoked Pecans, Bourbon Gastrique & Mint
Brown Butter Mushrooms 16
Parker House Rolls, Matsutake Butter, Beatrix Brie, Dijon & Chives
small plates
Scituate Lobster Bisque 18
Lobster Roe Dumplings, Pearl Onion & Chervil
Hudson Valley Foie Gras Parfait 18
Apples, Pickled Mustard Seeds, Blossoms & Butter Toasted Brioche
Maple Chili Pork Belly 16
Pumpkin Butter, Chicharrones & Delicata Squash
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
Beausoleil, Miramichi Bay, New Brunswick
Briny, Yeasty & Champagne Aroma
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
Middlebury Blue ~ Blue Ledge Farm, VT 12
Raw Cow’s Milk*- Creamy, Earthy, Crumbly
Kefiretta ~ Cate Hill Orchard, VT 13
Sheep’s Milk- Firm, Tangy, Fresh
Goat Tomme ~ Twig Farm, VT 14
Raw Goat’s Milk*- Grassy, Herbaceous, Clean
Main courses
12 oz. Brandt Prime Beef Striploin 48
Ratatouille, Cherry Tomatoes, Vermont Creamery Feta Cheese & Kalamata Jus
Garlic & Fennel Roasted Porchetta 34
Corn Bread, Grapefruit, Chocolate Mole & Shiso
Venison Denver Leg* 38
Apple Tartine, Pumpkin Pipián & Cornelian Cherry Jus
Giannone Farms Chicken 36
Spicy Corn Purée, Braised Chicken, Cotija, Peppers, Radish & Cilantro
Acadian Redfish & Seafood Sausage* 36
Eggplant Caponata, Raisin Caper Purée & Pepper Rouille
Georges Bank Haddock 34
Dutch Mussels, Fennel, Butterball Potatoes, Heirloom Tomato & Lemon
Whole Wheat Campanelle 26
Spicy Veal Sausage, Broccoli Rabe & Grana
Swiss Chard & Ricotta Tortelloni 24
Tomato, Eggplant, Kohlrabi, Basil Pesto, Radicchio & Parmesan
Sunday Smoke BBQ 38- Available on Sundays Only
Beef Brisket and Pork Belly, Smoked Sweet Potato Salad, Jalapeño Cheddar Cornbread, Baked Beans & Curtido
Smoked Peach Bourbon Smash 14
Maker’s Mark, Lemon & Mint
“RBF” 16
Not Your Father’s Root Beer, Bacon-Washed Maker’s Mark, Vanilla Ice Cream & Pecans
Dinner Entrees
share plates
Roasted Baby Carrots Harissa, Goat Cheese & Cilantro
Charred Cauliflower Romesco & Parsley
Caramelized Broccoli Arugula Pine Nut Pesto & Pecorino
Ratatouille Vermont Creamery 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