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

Snacks

House Made Pickles, seasonal pickled vegetables   6

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

Marinated Olives, olive oil, rosemary   6

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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

Gouda, complex, crystalline, intense, pasteurized cow’s milk, Holland

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

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

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House Made Charcuterie – All served withhouse made pickles, mustards, toasted baguette & sea salt

9 ea / 3 board 25 / 5 board 35

Chicken Liver Pate, black garlic, cognac, butter

Country Pork Terrine, house bacon, thyme, brandy

House Cured Bacon, aleppo pepper, applewood smoke

Duck Confit Rillettes, parsley, garlic, duck fat

Crispy Pigs Head, panko, rosemary, juniper

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

 

Starters

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

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

Ouzo Cured Salmon, yogurt, fried caper, candied orange, dehydrated kalamata   10

Organic Baby Greens Salad, shaved vegetables, goat cheese puree, soy vinaigrette   11

Chickpea & Coriander Falafel, tzatziki, mint-pea puree, sumac, pickled onion   11

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 cheddar 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   28

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

Flatiron 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   24

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

Pan Seared Scallops, pork belly fried rice, bok choy, red pepper, ponzu   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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Executive Chef: Brendan Pelley   Sous Chef: Chelven Randolph

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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.