Snacks,etc.
| Steamed edamame and citrus salt sprinkle | 5 |
| Creamy braised greens with a crunchy parmesan crust | 7 |
| Jalapeno pretzels with bacon butter dipping sauce | 6 |
| House made root veggie chips with caramelized onion dip | 6 |
| Fries with fresh herbs | 5 |
| Spicy “trail mix” | 5 |
| Crispy fried Maine clams with preserved lemon tartar | 10 |
| Fresh Shucked Oysters with cocktail sauce | 1.50 |
| Shellfish Platter: 1/2 chilled lobster,6 oysters, 6 clams | mkt |
| Daily Cheese plate | 14 |
First Courses
| French onion soup with crispy gooey gruyere and a shot of spicy vinegar | 11 |
| Duck charcuterie: liver mousse, rillette, foie gras torchon with toasted brown bread, mustard and citrus gelee | 18 |
| Balsamic roasted radicchio with curried cashews and pomegranate-beet rillette | 12 |
| Creamy brandade with olives, oven roasted tomatoes and a pinch of espelette |
15 |
| Braised rabbit gnocchi with rainbow carrots, sage and hazelnut brown butter | 15 |
| Sauteed frog legs with pancetta and crispy garlic gremolata | 14 |
| Quinoa salad with shredded Brussels sprouts, Clementine supremes and pepitas | 12 |
| Local lettuces with roasted shallot-cider vinaigrette and tempura crisps | 8 |
Entrees
| Mushroom “frites,” marinated portobellos, buttermilk fried zucchini strings, charred heirloom tomatoes and citrus aioli | 18 |
| Spiced char with smoky shrimp risotto and pickled beets | 27 |
| Baked haddock with caramelized sunchokes, spinach and melted leeks | 29 |
| Coq au vin and dumplings with pearl onions, carrots and gremolata | 25 |
| Braised lamb shank, local mushrooms, cabbage, sweet garlic confit and breadcrumbs | 29 |
| Pan seared duck breast with celery root puree, braised kale and spicy duck sausage | 28 |
| Red wine braised short ribs with sour cream-parsnip latkes and broccoli rabe | 28 |
| Steak frites grilled rib-eye and bordelaise | 42 |
| Black Peppercorn burger with Vermont cheddar and fries | 16 |
| Mushroom-tofu burger with Vermont cheddar and fries | 16 |
Sides
| Sauteed broccoli rabe |
5 |
| Caramelized sunchokes |
5 |
| Fries with fresh herbs | 5 |
| Celery root puree |
5 |
Dessert
| Brownie Sundae with vanilla ice cream, chocolate sauce, whipped cream and graham cracker crumble |
10 |
| Ginger molasses cookie sandwich with lemon creme and sweet & sour cranberries |
10 |
| Sorbet |
8 |
| Baked apple brown betty with cardamon ice cream | 10 |
| Red wine poached pear with orange creme anglais and sesame tuille | 10 |
| Daily cheese plate | 14 |
*consuming raw or undercooked food may increase your risk of foodbourne illness
a 20% gratuity is added to parties of 6 or more
