Starters

New England Style Clam Chowder (NF) — 12
Westminster crackers

Roasted Corn, Potato & Leek Bisque (AVG/NF/V) — 13

Artisan Meat and Cheese Board — 26
Assorted regional cured meats, pate and cheese, pickled garden vegetables, dried fruits and nuts, whole grain mustard, fig jam, French bread crostini

Fried Calamari (NF) — 14
Tube & tentacles, cherry peppers, kalamata olives, cilantro, grilled lemon, garlic aioli

Tomato Fennel Chatham Mussels and Steamers (NF) — 18
Fennel, grape tomato, garlic confit, sherry wine, fresh basil, grilled French bread

Braised Pork Belly Bao Buns (NF/DF) — 20
Savoy cabbage, fennel, apple, carrot, sweet chili, cilantro, sesame seed

Olive Oil Flatbread w/ Kalamata Olive, Tomato & Garlic (NF/V) — 18
Kalamata olive, sundried tomato, goat cheese, garlic confit, black garlic, fresh basil

Vegetarian Ceviche (AVG/NF/DF/Vg) — 16
Heirloom tomato, red onion, jalapeno, orange supreme, cucumber, cauliflower

Salads

Artisan Greens (AVG/NF/V) — 15
Spring mix, cherry tomato, cucumber, feta cheese, red onion, radish, lemon vinaigrette

Caesar Salad (NF) — 18
Romaine, garlic Parmesan crouton, shaved Parmesan, white anchovy, Caesar dressing

Beets & Greens Salad (AVG/V) — 18
Red & yellow beets, baby kale, red onion, feta cheese, orange segments, toasted walnut, fresh oregano, extra virgin olive oil

Entrées

Grilled NY Strip (AVG/NF) — 64
Chimichurri, sweet potato gratin, garlic ramps

Coffee Rubbed Beef Ribeye (AVG/NF) — 56
Wild mushroom, cippolini onion, garlic rapini, rosemary thyme butter

Pan Rendered Duck Breast (AVG/NF) — 46
Cranberry maple compote, parsnip puree, roasted carrot, port wine reduction

Herb Roasted Veal Chop (AVG/NF) — 74
Oven roasted tomato, artichokes, baby kale, garlic mashed potato, veal jus

Halibut (AVG/NF) — 48
Littleneck clams, fennel cream, celeriac puree, blistered tomato, Parmesan crisp, micro greens salad

The Clam Bake (AVG/NF) — 58
Maine lobster tail, steamer clams, Chatham mussels, braised pork belly, fingerling potato, onion pedals, baby carrot, sherry butter broth

Sticky and Spicy Salmon (AVG/NF) — 39
Baby bok choi, charred scallion, cherry pepper, baby bell pepper, toasted sesame rice, sweet and spicy soy

Spicy Berbere Spice Ratatouille w/ Orecchiette Pasta & Coconut Sauce — 36
Eggplant, red & yellow pepper, kohlrabi, cherry tomato, red chili’s

Asian Inspired Caponata w/ Silken Tofu (AVG/V) — 34
Eggplant, celery, cherry tomato, golden raisins, pine nuts, green onion, soy maple broth

Dessert

Seasonal Fruit Sorbet

Consuming Raw or Undercooked Meat, Poultry, Seafood, Shellfish, or Eggs may increase your risk of a Food Borne Illness

Before placing your order, please inform your server if you or anyone in your party has a Food Allergy