FOR THE TABLE
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
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
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
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.