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Farm to Table and Nose to Tail

We make everything in house from scratch and source organic & sustainable ingredients from local farms whenever possible.  Embracing the “nose to tail” philosophy of cooking and use whole heritage breed hogs, and free range Vermont chickens. In addition, our house made charcuterie and cheese menu provides the perfect start to your meal or just a bite to accompany drinks in the wine bar.

Menu offerings and prices subject to frequent change.  Recent sample of our menu

Gluten-Free and Vegetarian Menu

Dessert Menu

Wine List

Snacks

House Made Pickles, seasonal pickled vegetables   6

Spiced Trail Mix, cardamom, cumin, coriander, chili   6

Marinated Olives, olive oil, rosemary   6

 

Local & International Cheeses, served with port fig jam, spiced trail mix, local honey, toasted baguette 6 ea / 3 board 16 / 5 board 25

Great Hill Blue, crumbly, creamy, rich, raw cow’s milk, MA

St. Andre Triple Creme, soft, buttery, tangy, pasteurized cow’s milk, France

Kefalotyri, hard, salty, grassy, pasteurized sheep’s milk, Greece

Capri Goat Cheese, vibrant, tangy, delicate, pasteurized goat’s milk, MA

Clothbound Cheddar, sharp, nutty, sweet, pasteurized cow’s milk, VT

 

House Made Charcuterie, served with house made pickles, mustards, toasted baguette & sea salt 9 ea / 3 board 25 / 5 board 35

Chicken Liver Pate, cognac, butter, thyme

Country Pork Terrine, house bacon, allspice, onions

House Cured Bacon, aleppo pepper, applewood smoke

Duck Confit Rillettes, parsley, garlic, duck fat

Crispy Pigs Head, panko, rosemary, juniper

 

Grand Cheese & Charcuterie Board for the TableAll of our cheeses and charcuterie, all of the accoutrements…50

 

Starters

Burrata Cheese, roasted peaches, chili spiked honey, ras el hanout granola   10

Watermelon Salad, arugula, feta cheese, yuzu vinaigrette, mint, pickled red onion   10

Organic Baby Greens Salad, cucumber, cherry tomato, goat cheese puree, soy vin  10 

½ Dz. Wellfleet Oysters, house cocktail sauce, cucumber-dill mignonette   18

Buttermilk Battered Point Judith Calamari, miso-lime aioli, cilantro, sriracha   12

Skillet Roasted Bar Harbor Mussels, olive oil, butter, lemon, baguette   14

Yellowfin Tuna Poké, ginger, garlic, sesame, bibb lettuce wrap   12

Sweet Tea Brined Fried Chicken, smoked blueberry jam, cabbage slaw   10  

 

Sandwiches

All American Double Cheese Burger, lettuce, tomato, onion, smoked bacon, house made pickles, chipotle ketchup, stout mustard & hand cut fries   18

Softshell Crab BLT, tempura soft shell crab, smoked bacon, sliced tomato, bibb lettuce & sriracha mayonaisse on a challah bun  18

 

Mains

Pan Roasted Rosemary Chicken, evoo smashed potato, sautéed spinach, pickled chanterelles, shallot-thyme jus   25

Tempura Fried Offshore Hake, basmati rice, summer squash, peas, coconut milk-tomato curry, cucumber-yogurt raita   28

Shrimp Saganaki Orzo, spicy tomato sauce, roasted eggplant, cherry tomatoes, feta cheese, lemon, dill   26

Corn & Tomato Risotto, saffron-tomato brodo, mascarpone, parmiggiano-reggianno, tempura squash blossom   24

Hanger Steak a la Plancha, native corn polenta, roasted cherry tomatoes, grilled onion chimichurri  30

Pan Seared Diver Scallops, sumac, charred bell pepper farro, roasted beets, pickled blackberry beurre rouge   32

  

Sides

Hand Cut Fries  6   Smashed Potato  6   Spinach  6   Corn Polenta  6   Summer Squash   6

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Before placing your order, please infor your server if a person in your party has a food allergy. Not all ingredients are listed.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.