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FOR THE TABLE

Whipped Ricotta 
wildflower honey, mint, olive oil   11

Charred Leek & Onion
labneh, pomegranate, olive oil   11

Crispy Herb Falafel
chickpea, cilantro, parsley, cumin harissa aioli   9

Foraged Mushroom Tart Flambée
house-cured pancetta, vidalia onion,crème fraîche  13

Six Lucky Lips Oysters on the Half-Shell
loagie bay, wellfleet, champagne mignonette   21

STARTERS

Moroccan Spiced Squash Velouté

pumpkin seed, labneh   12

 

Roasted Beet Salad

kale, walnut, cranberry, sheep's milk feta   14

 

Butter Roasted Wild Shrimp

fennel, preserved lemon, parsley, garlic, almond   17

Marshall Cove Mussels

crème fraîche, celery, leek, thyme, bay leaf, chablis   14

Harissa-Spiced Steak Tartare

labneh, pomegranate, cornichon   15

MAINS

Pumpkin-Ricotta Gnocchi

sage, brown butter, kale, amaretto, pecorino   25

 

Nova Scotia Halibut

romanesco, leek, parsley, caper, lemon, hazelnut   34

 

Amish Green Circle Chicken

wild mushroom, heirloom carrot, farro, natural jus   29

 

House-Made Casarecce

berkshire pork, maitake, escarole, san marzano tomato, parmesan   27

Brandt Beef Two-Ways

celery root, watercress, bone marrow, sauce bordelaise   34

*Many of our dishes can be adjusted to accommodate gluten free and vegan.

Please inform your server of dietary preferences.

WE APPLY A 3% FEE ON ALL CHECKS.

We apply a 3% Kitchen Appreciation Fee that directly benefits our Back of House staff (line cooks, prep cooks, dishwashers). This fee allows our entire team to share the overarching motivation to create a memorable dining experience for all of our guests.