spring salads
Smoked & Roasted Baby Carrots 14
Coriander Yogurt, Mandarin Orange & Candied Pecans
Sweet Corn Panna Cotta 14
Cherry Tomato, Bacon, Smoked Gouda, Red Quinoa, Peppers & Cornbread Crumbs
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
Hudson Valley Foie Gras Parfait 18
Summer Berry Jam, Fresh Berries, Blossoms & Butter Toasted Brioche
Maple Glazed Pork Belly 16
Peach Purée, 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
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
Westfield Farm Classic Blue ~ Hubbardston, MA 12
Goat’s Milk – External Blue Chèvre, Creamy with Hints of Mushroom & Truffle
Invierno ~ Shepherd, VT 12
Raw Sheep & Cow’s Milk* Firm with Spicy 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. Brandt Prime Beef Striploin 48
Ratatouille, Cherry Tomatoes, Vermont Creamery Feta Cheese & Kalamata Jus
Garlic & Fennel Roasted Porchetta 34
Cast Iron Corn Bread with Grapefruit Marmalade, Taza Chocolate Mole, Coraline Chicory & Shiso
Roasted Long Island Duck Breast 36
Stone Fruit, Pistachio Mole & Lavender Jus
Giannone Farms Chicken 36
Spicy Corn Purée, Braised Chicken, Cotija, Peppers, Radish & Cilantro
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
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