Please note, our menu changes daily and the following is only meant as an example of our pricing and selection. We update our online menu weekly so the offerings on the day of your visit may differ slightly.

l i g h t e r  f a r e

c r e a m y  l e e k   s o u p  8.5
rainbow chard, housemade chorizo

b a b y   l e t t u c e s   s a l a d  9
crispy lemon ricotta fritters, balsamic reduction

r o a s t e d   b e e t s  10
soft goat cheese, spiced walnuts, baby greens,
horseradish-golden beet vinaigrette

w a r m   s u n - d r i e d   t o m a t o   f o c a c c i a  10
house-made mozzarella, baby arugula,
castelvetrano olives, tuscan olive oil, aged balsamic

h o u s e   m a d e   c h a r c u t e r i e  18
rosette de lyon, lardo, duck-pork rillettes, lonza,
chicken terrine, beef tongue, mostarda

g r i l l e d   b a c o n - w r a p p e d  
c h i c k e n   l i v e r s  9.5
parsley coulis, grilled ciabatta, baby greens,
sherry vinaigrette

l a m b   b e l l y   c o n f i t  16
grilled baby artichokes, lamb’s tongue, kalamata infused olive oil

h o u s e   s m o k e d   s a l m o n  13
shaved fennel, breakfast radish, baby croutons,
red onion-crème fraîche

p a n - f r i e d   s o f t s h e l l   c r a b  16/24
local snow peas, garlic scapes, marinated cucumbers,
herb vinaigrette

h o u s e   m a d e   f e t t u c c i n e  14/22
house smoked bacon, sage,
english peas, pancetta butter, parmigiano reggiano

c h e f ’ s   s e l e c t i o n   o f   t a p a s  21
crispy calamari with fines herbes rémoulade •
boquerones with heirloom tomato jam •
mushrooms à la grecque •
grilled garlic sausage with german potato salad •
marinated olives

d i n n e r

c r i s p y  s k i n  w i l d  s t r i p e d  b a s s  26
caramelized fennel with tarragon, sauteed spring onions,
saffron-orange vinaigrette

p a n - r o a s t e d   n e w   e n g l a n d   h a l i b u t  28
white wine-braised squid, english peas, roasted peppers, preserved lemon

s e a r e d   d a y   b o a t   s e a   s c a l l o p s  26
spring vegetable raviolo with mascarpone, basil nage

q u i n o a   w i t h   g r i l l e d   v e g e t a b l e s  19
eggplant caponata, kalamata olives, scallions,
grilled baby artichokes

g r i l l e d   f r e e - r a n g e   c h i c k e n  24
local garden beans, maitake mushrooms,
glazed cippolini onions, chicken liver toasts

p a n - r o a s t e d   h o u s e   s m o k e d   p o r k   c h o p  28
marjoram jus, potato-bacon terrine, sautéed snap peas

g r i l l e d   l a m b  l o i n   c h o p s  32
local zucchini ragout with spicy merguez sausage,
roasted lamb leg, rosemary jus

c e d a r   r i v e r   p r i m e   s t r i p   s t e a k  36
red wine reduction, mashed potatoes, sautéed spinach,
local mixed baby carrots