Dinner Menu
Appetizers
Macomber Turnip Velouté with Cider and Hazelnuts 9
Steamed Mussels with Guanciale, Preserved Peppers and Fresh Herbs 12
Roasted Beet Salad with Thyme, Farmer’s Cheese, and Shallot Vinaigrette 9
Arugula Salad with Shaved Fennel, Ricotta Salata, Candied Hazelnuts and Meyer Lemon Vinaigrette 9
Cassoulet, Ragout of Heirloom Beans with Confit Duck Leg and Pork Sausage 14
Winter Citrus Risotto with Chicory Dusted Maine Shrimp and Pea Tendrils 14
Faroe Island Gravlax, Juniper Cured Salmon with Baby Beets, Frisée and Faroese Yogurt 13
Baby Lettuce Salad with Shaved Radish, Cucumber and Shallot Vinaigrette 8
Pâté du Chef: House-Made Charcuterie with Classic Accompaniments 14
Main Courses
Line Caught Cod with Potato and Apple Mille-Feuille, Cauliflower, and Blood Orange Vinaigrette* 27
“Sandra Jean” Scallops with Lardo, Black Trumpet Mushroom and Herb Coulis* 28
Potato Gnocchi with Sweet Potato, Shiitake Mushrooms and Braised Greens 24
Buckwheat Pappardelle with Braised Chicken, Brussels Sprouts, Bacon and Black Pepper Ricotta 25
Free Range Chicken Breast with New Potato and Pancetta Ragout, Onion Confit, Sage Jus 26
Roast Monkfish with Hen of the Woods Mushroom, Honey Mussels and Black Garlic 28
Rohan Duck Breast with Braised Winter Greens, Rutabaga and Butternut Squash* 28
Braised Beef Short Ribs with Soft Buttered Cabbage and Red Wine Glazed Carrots 27
Steak Frites – Painted Hills Farm Sirloin with Herb and Butter Sauce* 29
In addition to the menu above, we typically offer oysters and other specials on a changing daily basis.