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

April 9 - 11

 

FOCACCIA/ sweet onion and thyme 7

EGGS MAYONNAISE/ butter lettuce, caper berries, chive 8*

DEER ISLE OYSTERS/ fish sauce mignonette, lemon 21/42*

 

FOUR SEASON BUTTER LETTUCES/ radish, fennel, toasted seeds, goat feta, pickled red onion, buttermilk dressing 12*

BEETS/ smoked beet juice, Calyx mustard greens, cultured cream, pistachio 14*

PATE/ Tide Mill chicken liver, date jam, pickled mustard seed, pickled red onion, crostini 15

 

SALT + VINEGAR FRIES/ Maine potatoes, aioli 8*

BRUSSELS SPROUTS/ fish sauce vinaigrette, toasted sesame 12*

POINT JUDITH SQUID/ tomato, chipotle, chorizo, fried saltines, aioli 17

TOAST/ Littleneck clams escabeche, pimenton aioli, Tinder Hearth sourdough 16

BOMBA/ braised pork, salsa brava 14

 

RISOTTO/ cacio e pepe, confit wild mushrooms 30*

SCALLOP/ guanciale vinaigrette, Four Season spinach, garlic soubise, confit leek 44*

MILANESE/ Rainbow Farm chicken, Caesar aioli, Calyx arugula, frisee, Pecorino Romano, lemon 32

DUCK/ rye spaetzle, Triple Chick turnip, Four Season kale, caraway gastrique 34*

CALDWELL FARM SIRLOIN/ bordelaise, pomme puree, grilled radicchio, balsamic 40*

 

SMASHBURGER/ Caldwell Farm beef, Cooper sharp, caramelized onions, pickles, special sauce, fries 20

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BASQUE CHEESECAKE 10

CARDAMOM CREME BRULEE 10*

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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