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Menus are posted to indicate our style, but the menu changes often, and those changes may not be reflected here. 

August 12 - 15

 

FOCACCIA/ sweet onion + thyme 7

LONG COVE OYSTERS/ fish sauce mignonette, lemon 21/42*

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LETTUCES/ radish, fennel, cucumber, chevre, toasted seeds, citrus vin 12*

BEETS/ smoked beet juice, labneh, pistachio, dill 14*

CAULIFLOWER/ caper relish, sultanas 12*

CLAMS ESCABECHE/ aioli, fried saltines 11

BLUEFISH RILLETTES/ preserved lemon, shallot, crostini 16

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SALT + VINEGAR FRIES/ Maine potatoes, aioli 8*

EGGPLANT/ spiced honey, lime zest, Maldon salt 12

SKATE CHEEKS/ tempura fried, lemon, onion, chipotle tartar sauce 20

POINT JUDITH SQUID/ radicchio, lemon, chorizo, sherry vinaigrette 18*

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RATATOUILLE/ zuchini bread, basil 30*

LITTLENECK CLAMS/ gigante beans, confit cherry tomato, Calabrian chili butter, toast 30

HALIBUT/ basil soubise, summer squash, brown butter breadcrumb, gremolata 42

MILANESE/ Rainbow Farm chicken, Caesar aioli, baby kale, parmesan, lemon 32

BRAISED RABBIT LEG/ white wine, mustard, fregola, roasted fennel 36

LAMB CHOPS/ garlic scape salsa verde, roasted heirloom tomato, lentils 43*

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SMASHBURGER/ Caldwell Farm beef, American cheese, caramelized onion, pickles, burger sauce, brioche bun, fries 20

*GF

A 20% service fee will be added to all guest checks. The service fee is distributed among all hourly employees, front and back of house, who take part in service. No portion of the service fee is retained by the restaurant or its owners. We are deeply grateful for your loyalty and support.

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