Menus

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

Bar 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

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

Vermont Brie, pasteurized cow’s milk, VT

Great Hill Blue, raw cow’s milk, MA

Smith’s Gouda, raw cow’s milk, MA

Ash Rind Goat Cheese, raw goat’s milk, MA

Cotija, pasteurized cow’s milk, CA

House Made Charcuterie

All served withhouse made pickles, mustards, toasted baguette & sea salt 9 ea / 3 board 25 / 5 board 35

Prosciutto, Italian cured ham

Chicken Liver Pate, cognac, butter, thyme

House Cured Bacon, brown sugar, aleppo pepper, applewood smoke

Duck Confit Rillettes, parsley, garlic, shallot

Crispy Pigs Head, panko, juniper, garlic

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

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Starters

Parsnip Potato Soup, truffle oil, chives   10

Hanger Steak Tartare, caper, shallot, cornichon, potato chips   14

½ Dz. Wianno Oysters on the Half Shell, pickled corn mignonette   18 

Molten Kasseri Cheese, Greek sheep’s milk cheese, black pepper, crostini   10

Baked Farm Egg, porcini cream, asparagus, crispy prosciutto, pea tendrils   12

Organic Baby Greens Salad, carrot, cucumber, radish, fennel, soy vinaigrette   10

Chickpea & Coriander Falafel, cucumber yogurt sauce, frisée, za’atar   12

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

Sweet Tea Brined Fried Chicken, smoked blueberry jam   10

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Sandwiches

Double Cheese Burger, roasted garlic aioli, stout beer mustard, house pickles, smoked bacon, American cheese, challah bun, french fries, chipotle ketchup   18

Bistro Cheesesteak, braised short rib, melted Swiss cheese, spicy remoulade, watercress, griddled baguette, hand cut fries   18

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Mains

Braised Spring Lamb Orzo, roasted tomato, feta cheese, kalamatas, dill   26

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

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

Pan Seared Rainbow Trout, red quinoa, pine nuts, piquillo, citrus fennel, salsa verde   28

Asparagus Risotto, mascarpone, parmiggiano-reggianno, squash blossom tempura   22

Spaghetti Carbonara, smoked bacon, peas, parmesan, thyme, slow poached egg   22

Pan Seared Scallops, pork belly fried rice, bok choy, red pepper, ponzu sauce   32

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Sides

Hand Cut Fries  6   Smashed Potato  6   Spinach  6   Red Quinoa  6   Spring Vegetables  6

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Chef: Brendan Pelley             Sous Chef: Chelven Randolph

Before placing your order, please inform 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.