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.