Reserve Now

Small Plates

Baby Kale- Farro grains, English peas, mint vinaigrette, pickled corn, red onion, feta, and cured egg yolk $12

Warm Olives- House blend of imported olives, fresh rosemary, and meyer lemon $7

Sardines & Crackers- Served with whole grain mustard, olive tapenade, and crackers $9

Rosemary Frites- Roasted garlic, fresh rosemary, hand cut fries, served with malt vinegar mayonnaise $8

Four Fat Fowl- Hudson Valley St. Stephen Triple crème with cranberry-jalapeno chutney and garlic crostini $14

Fried Brussel Sprouts- Sea salt, imported parmesan, toasted almonds, malt vinegar, and balsamic glaze $12

Asparagus- Roasted garlic, herb gremolata, and Local Grana Padano $7

Heirloom Carrots- Toasted Hazlenut, Za’atar spice, and sumac crème fraiche $8

Round of Beers for the Kitchen- $12

We may save them for after the shift

 

Entrée

Shrimp & Grits- Jumbo tiger shrimp, tomatillo salsa verde, garlic aioli, roasted poblano polenta cake $19

Fried Chicken- Chicken cutlet, buttermilk breading, house pickle, black pepper and honey mayonnaise on a brioche bun served with braised collard greens $16

Wild King Salmon- Heirloom carrots, za’atar spice, chermoula, sumac crème fraiche, pea tendrils, and preserved lemon $27

Wild Boar Ragu- Wild boar and pancetta Bolognese, rigatoni pasta, Maple Brooks Farm ricotta, and gremolata $18

14oz Veal Loin Chop- Ramp pesto, porcini mushroom crust, marble potatoes, wild mushrooms, red wine gastrique $30

Nantucket Bay Scallops- Arborio risotto, spring vegetables, Piave cheese, and rhubarb-shallot chutney $28

Pan Roasted George’s Bank Swordfish – acqua pazza, fregola, spring vegetables, and ramp romesco $28