Snacks,etc.
| Steamed edamame and citrus salt sprinkle | 5 |
| Braised Fall 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 |
| Everything but the belly 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 |
| Local Winter vegetable salad, shredded egg and candied bacon | 13/19.5 |
| Duck charcuterie: liver mousse, rillette and foie gras torchon with toasted brown bread, mustard and citrus gelee |
18 |
| “Caesar salad” grilled romaine with garlic butter croutons and white anchovies | 14/21 |
| Brandade fritters with preserved lemon and smoky paprika aioli | 13 |
| Local lettuces with roasted shallot-cider vinaigrette and tempura crisps | 8/12 |
Entrees
| Crispy eggplant cutlet sandwich with grilled portabella, rosemary red pepper may and fontina |
16 |
| Braised pork belly sandwich with pickled green tomatoes, crispy red onions, arugula, spicy aioli and fries |
17 |
| Roasted turkey on cranberry-walnut bread with apple-celery root remoulade and cheddar cheese |
16 |
| Black Peppercorn burger with Vermont cheddar and fries | 16 |
| Mushroom-tofu burger with Vermont cheddar and fries | 16 |
| Smoky shrimp risotto with pickled beets |
15 |
| Herb baked chicken breast, with quinoa, shredded Brussels sprouts, Clementines and pepita salad | 16 |
| Local lettuce salad with spicy hummus crouton, daily changing veggies, and red wine vinaigrette | 16 |
| Cristopher’s omelet . . . bacon, chopped tomatoes and fontina with local lettuces and garlic butter croutons |
13 |
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
