Farm to Table and Nose to Tail

We embrace the “nose to tail” philosophy of cooking and use whole heritage breed hogs, free range Vermont chickens and free range Long Island ducks. 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.


In keeping with our standards of top quality and freshness, our menus often have daily changes due to market availability.  We make everything in house from scratch and source organic & sustainable ingredients from local farms whenever possible.

Gluten-Free and Vegetarian Menu

Dessert Menu

Wine List


House Made Pickles, seasonal pickled vegetables   6

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

 Marinated Olives, olive oil, rosemary   6


Local & International Cheeses - all 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 - all 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 Table - all of our cheeses and charcuterie, all of the accoutrements…50



Steak Tartare, quail egg yolk, truffle oil, potato chips   14

½ Dz. Wellfleet Oysters, cocktail sauce, cucumber mignonette   18

Fried Green Tomatoes, buttermilk, creole seasoning, remoulade, sour pickles   10

Torched Scallop Crudo, caper-raisin puree, citrus supremes, radish, cilantro   14

Village Salata, tomato, cucumber, feta, pepperoncini, kalamatas, onion, oregano vin   11

Organic Baby Greens Salad, shaved vegetables, goat cheese puree, soy vinaigrette   10 

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

Yellowfin Tuna Tacos, pickled jicama, pineapple pico de gallo   12

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



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



Shrimp Saganaki Orzo, spicy tomato sauce, eggplant, feta, lemon, dill   26

Pan Roasted Rosemary Chicken, evoo smashed potato, sautéed spinach  , herb jus   25

Corn & Tomato Risotto, mascarpone, parmiggiano-reggianno, saffron-tomato broth  24

Swordfish a la Plancha, roasted pepper cous cous, eggplant, tzatziki, olive puree   28

Hanger Steak Frites, house fries, red cress, red wine gastrique, horseradish cream   30

Spaghetti Carbonara, smoked bacon, peas, parmesan, thyme, slow poached egg   24

Seared Faroe Salmon, red quinoa, smoked corn relish, cherry tomatoes, chimichurri 28



Hand Cut Fries  6   Smashed Potato  6   Spinach  6  Cous Cous  6   Corn & Tomatoes 6


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.