Small Plates

French-style Three Onion Soup
topped with crostini and Cabot cheddar

Sauté of Escargot
on a mushroom pastry with a mushroom, shallot demi-glace, beurre blanc drizzle,
heirloom tomatoes

Saute of Crab Cakes
with a small house salad and lemon butter sauce

Warm Duck Salad
Pulled Duck Confit with slow roasted vegetables
truffle vinaigrette
12 gf

Tuna Tartare
with sweet onion, capers, truffle, sea salt, arugula
13 gf

Seared Sea Scallops
on a crispy ginger rice cake with a lemongrass, ginger garlic, chili glaze
14 gf

Large Plates

Portuguese Fisherman’s Stew
Braised Icelandic Cod with chorizo and Manila clams
in a light tomato vegetable broth, braised potatoes, spinach
26 gf

Herb-crusted Swordfish
with a roasted tomato, pepper, mushroom and garlic sauce,
au-gratin potatoes, tomato herb topper
27 gf

Pan-roasted Mill Brook Farms Pork Chop
House smoked, served over a roasted root vegetable hash
with a fig, orange, port glaze and roasted broccolini
25 gf

Pair of Tensen Farm Petite Filet Mignons
over a mushroom leek tart with mushroom demi-glace, beurre blanc drizzle,
truffle whipped potatoes

Shepherd’s Pie
Epic Acres Farm ground Lamb with roasted garlic rosemary whipped potatoes and peas,
topped with Cabot cheddar cheese
29 gf

Please note that additions are subject to availability and may change without notice.

gf – gluten free v – vegetarian
Please inform your server of any allergies.
*These Items may be prepared under-cooked upon request
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may be hazardous to your health