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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 11 - 13


FOCACCIA sweet onion + thyme 6

FRIES malt vinegar aioli, herbed salt 8

BLUE HILL BAY OYSTERS fish sauce mignonette 18/36*


KALE pea shoots, anchovy dressing, parmesan, brown butter breadcrumb 13

SPRING GREENS watermelon radish, fennel, toasted seeds, caraway vinaigrette 14

EGGPLANT spiced honey, lime zest, Maldon

BRUSSELS SPROUTS fish sauce vinaigrette, sesame 12*

BROCCOLINI tonnato, breadcrumbs 14

PATE chicken liver, pickled vegetables, whole grain mustard, crostini 15

PORK MEATBALLS ginger, cilantro, kombu broth, chili crisp 18


GNOCCHI blue cheese, spinach, pistachio 30

ATLANTIC HALIBUT garlic soubise, royal corona bean, spinach, gremolata 35*

MILANESE chicken cutlet, gribiche, fennel slaw, lemon 34

DUCK burnt orange vinaigrette, celeriac, broccolini 33*

STRIP STEAK au poivre, frites, roasted garlic aioli 40*

BURGER tomato, pickles, caramelized onion, aioli, brioche bun, fries 20

cheddar 1 blue cheese 2 bacon 2

Thank you, farmers and purveyors! Calyx Farm, Farm Drop, Four Season Farm, Little Red Flower Truck, Maine Shell, Misty Brook Farm, Rainbow Farm, Tide Mill Farm, Triple Chick Farm

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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