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

s o u p   o f   t h e   d a y    8.5

b a b y   l e t t u c e s   s a l a d    8
crispy lemon ricotta fritters, balsamic reduction

r o a s t e d   b e e t s    8.5
soft goat cheese, spiced walnuts, baby greens,
horseradish-golden beet vinaigrette

l o c a l   h e i r l o o m   t o m a t o   s a l a d   12
maytag blue, extra virgin olive oil, grilled country bread

h o u s e - m a d e  c h a r c u t e r i e  18
salami toscano, lardo, coppa, chicken liver pâté,
duck rillettes, lomo, mostarda, toast points

“c h i c k e n  f r i e d”  c h i c k e n  l i v e r s  9.5
tarragon-shallot mustard, capers, baby arugula

h o u s e - m a d e  p a p p a r d e l l e  14
braised lamb shoulder, rosemary, pecorino romano

h a n d - m a d e   p o t a t o   g n o c c h i  14
local heirloom tomatoes, basil, tuscan extra virgin olive oil, parmigiano reggiano

s u m m e r  c o r n  f l a n 14
steamed baby clams, house made lardo, basil

r o a s t e d  p a r a d i s e  s h r i m p  14
garlic butter, toasted bread crumbs, grilled local zucchini, oregano

c r i s p y  s o f t s h e l l  c r a b  16/28
local garden beans, roasted peppers, lemon aioli

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 pickled okra & remoulade•
vegetables à la grecque • marinated olives •
crispy duck confit with wax bean salad •
grilled chorizo with pepperonata

D I N N E R

c r i s p y - s k i n  a r c t i c  c h a r  28
wilted local spinach, roasted wild mushrooms,
pickled cucumbers, sorrel, chive butter

p a n - s e a r e d   w e s t   c o a s t   b a r r a m u n d i  34
fregola sarda, house-cured pancetta, fennel,
roasted yellow squash, rosemary butter

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
summer vegetable “succotash” with local sweet corn
& green beans, basil-mussel jus

s e a r e d  v i k i n g  v i l l a g e  s e a  s c a l l o p s   28
local green and wax beans, yellow peaches,
brown butter, toasted almonds, white verjus

l o c a l  c o r n  &  f e n n e l  r i s o t t o   19
roasted fennel purée, ricotta salata,
extra virgin olive oil, parmigiano reggiano

g r i l l e d  f r e e - r a n g e  c h i c k e n  p a i l l a r d   24
local baby patty pan squash, oven-roasted tomatoes, baby spinach

l i g h t l y   s m o k e d   d u c k   b r e a s t   28
pickled local plums, spiced jasmine rice
with sun-dried tomatoes & scallions, baby bok choi

s m o k e d   l a n c a s t e r   c o u n t y  p o r k   c h o p  28
pepperonata, wilted swiss chard, roasted garlic fingerling potatoes

s l o w - b r a i s e d  s h o r t  r i b s  28
creamy polenta, roasted green meadow farm carrots, borage, patty pan squash

S I D E S  4.5
toasted quinoa with peppers and parsley •
roasted fingerling potatoes • sautéed broccoli rabe •
baby arugula with rosemary shoestring potatoes • braised greens