Beginning
Cauliflower Soup 13
confit ginger and bartlett pear, crumbled hazelnuts, brown butter-butterscotch pears and chervil
Mushroom Toast 16
glazed kennett square mushrooms, rosemary ciabatta, crème fraîche, petite greens and thyme vinaigrette
Raw Salmon & Cucumber Crudo* 16
honeydew, pickled beet, spicy citrus dressing, pink peppercorn crackers and basil
Heart of Escarole & Crispy Parmesan Salad 13
anchovy-yogurt dressing, juicy tomatoes, olives, calabrian chili agrodolce
Heirloom Tomato-Tahini Panzanella Salad 16
cucumber, red onion, fried bread, herbs, and yogurt-tahini dressing
Cornmeal Fried Oysters 17
buttermilk and cabbage slaw, baby kales, kohlrabi, crisp apples and pomegranate dressing
Pasta
Fresh Ricotta Ravioli 22
arugula, basil and dill pesto, crumbled pine nuts, peppery greens and parmesan cheese
Sweet Corn & Summer Truffle Agnolotti ‘Pillows’ 23
pecorino, buttery corn brother, herb oil and white beech mushrooms
Saffron and Mussel Risotto 20
fragrant Maine mussels, shaved fennel, tangy Vermont butter and court-bouillion spice
Main
Adobo Chicken 32
roasted half hen, summer sweet corn, charred cherry tomato, basil, black beans, cumin and green chili relish
‘Pork & Peaches’ 30
smoked berkshire pork belly, honey-white balsamic glazed peaches, cornbread and vidalia onion sauce
Beef & Broccoli 35
sliced butcher’s filet, charred broccoli, miso pickled red onion, Szechuan soubise and gingered beef jus
Skate Piccata… 32
sweet, mild, crispy New England skate, fresh escarole & caper, lemon and parley sauced spaghetti
Pan Roasted Scottish Salmon 32
lightly blackened, pickled green onion, buttermilk grits, mustard greens, beans and ale drippins’
Seared Scallops & Summer Succotash 34
sweet corn, scapes, favas, peas, hot candied bacon, pickled okra and poblanos
Roasted Rohan Duck Breast 34
buckwheat crepes of duck confit and brie, fresh cherry sauce and miniature white turnips
Little Vegetable Dishes
Creamy Nora Mills White Georgia Grits 8
vanilla-bourbon-jalapeño butter
Greens & Grains 8
piri-piri spiced Swiss chard, sunflower, quinoa
Crispy Red Bliss Potatoes 8
ancho dressing, fresh cilantro and lime
Cucumber-Edamame Salad 8
radish, sesame seed and ginger vinaigrette
Ruby Beets 8
shellbark sharp goat cheese swirl, candied walnuts and fennel