In-house and Take-out Menu for November 12 – 16*

In-House dining by reservation Thursday through Sunday.  Take-out meals available Thursday through Monday, please see above for call-in times.

We are happy and proud to feature foods from many of our local farm friends: Cedar Circle Farm, Crossroads Farm, Epic Acres, Mill Brook Farm, Root 5 Farm, Robie Farm, Tensen Farm, and Sunset Rock Farm.

Small Plates

Three Onion Soup with fresh thyme, sherry, Cabot cheddar and crostini V $7
Roasted Fall Vegetable Soup with butternut squash, carrots, sweet potato, onions, spices V GF $8
House salad, local greens, watermelon radish, cucumber, carrot, fresh basil dressing V GF $8
Warm Spinach Salad with an apple shallot vinaigrette, goat cheese, dried cranberries, pecans V GF $9
Steamed Pork Dumplings: Mill Brook Farm seasoned pork, kimchi, lime chili sauce $9
Mushroom Crèpes: Sunset Rock Farm goat cheese, mushrooms, leeks, spinach, arugula cream V GF $13
Blackened Scallops with an orange chili butter sauce, polenta, daily salsa* GF $14
Seared Sweetbreads over Cedar Circle heirloom potatoes and onions, red wine veal glaze GF $15
Seared Scallops over shaved fennel, radicchio, greens, roasted tomato, orange basil dressing* GF $15
Octopus braised in sherry and spices on a salsa rosa with roasted onions and sweet potatoes GF $14
Harimasa (Sustainably raised in Denmark, a white flesh sushi-grade Yellowfin Tuna) sashimi with a lemongrass, ginger chili aioli and diced tuna with scallions and a sriracha aioli* GF $16

Large Plates

Vegan Curry Rice: ginger basmati rice, coconut curry sauce, peppers, onions, scallions, tomatoes V GF $17
Curry Shrimp: Wild Gulf Shrimp with the same above presentation* GF $26
Vegetarian Tamale, steamed masa with sauteed vegetables, salsa Verde, beans & rice, broccolini GF $14
Penne Bolognese with Robie Farm veal and pork, Tensen Farm beef, marinara, local cream $24
Chicken Marsala: organic chicken with mushroom, marsala demi-glace, smashed new potatoes* GF $22
Slow-braised Short Rib over a potato onion and chorizo stew, roast broccolini, red wine glaze $27
Swordfish Provençal, herb crusted, topped with a tomato, olive, caper, herbs, roast pepper butter sauce* GF $28
Miso-glazed Halibut with stir fry vegetables, ramen noodles in a lemongrass, ginger, coconut citrus glaze* $32
Seared Medallions of Filet Mignon with mushroom tart, truffle whipped potatoes, mushroom sherry demi* $32
Pan-roasted Robie Farm Rib Eye Steak with herb butter, red wine shallot demi-glace, au-gratin potatoes* GF $36

Chef’s Food and Wine Pairing

A five-course tasting dinner paired with different selected wines for each course
There will be 4 protein courses and dessert. Generally, we tend to serve a shellfish course followed by a fish course, then either a second fish or light meat and finally a red meat course…and, of course, dessert.
We can work with food allergies and adjust each course as need be. Please ask your server for details.
$85 per person

Desserts

Ask about today’s dessert offerings

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