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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

TART FLAMBEE

house-cured pancetta, vidalia onion,crème fraîche  13

STARTERS

MOROCCAN SPICED LENTIL SOUP

cilantro-pistachio pesto 13

WINTER GREENS CAESAR

chicory, kale, beet, sourdough crouton, parmesan   15


LUCKY LIPS OYSTERS ON THE HALF-SHELL

half-dozen from loagie bay, wellfleet

 

BUTTER ROASTED WILD SHRIMP

fennel, pastis, parsley, garlic, almond   18

BERKSHIRE PORK COUNTRY PATE

cornichon, pommery mustard, sourdough   15

MAINS

RICOTTA CAPPELLETTI

celery root, hen of the woods, tuscan kale, pecorino   27

MAINE DIVER SEA SCALLOPS

hedgehog mushroom, fennel, fingerling potato   38

AMISH GREEN CIRCLE CHICKEN

gnocchi parisienne, swiss chard, local carrot   30

RAGOUT ALLA CINGHIALE

casarecce, burgundy, cocoa, broccoli rabe, parmesan   30


BRANDT BEEF HANGER STEAK

pommes puree, mustard green, bone marrow crust   36

*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.