Menu Subject to Change.

 

Roasted Red + Gold Beets
whipped goat cheese, beet vinaigrette, pistachios, balsamic

Arugula + Strawberry Salad
radicchio, pecorino, walnuts, fava, mint, strawberry balsamic

Chilled Crab + Asparagus Salad 
lump crab, harissa aioli, pickled white asparagus, tarragon, chives, mache

Grilled Spanish Octopus
greek salad of feta, chick pea, cucumber, mint, red onion, preserved meyer lemon vinaigrette

Cape Cod Oysters on the Half Shell
rhubarb mignonette, cucumber, pink peppercorn

Stir-Fry of New Zealand Cockles
Chinese sausage, ginger, scallions, basil, lemongrass teriyaki, egg noodles

House Ricotta Gnocchi 
white asparagus, spring beans, basil, snap peas, parmigiano, mint & love

Risotto “Cacio e Pepe”
pecorino, maitake mushrooms, black pepper, micro basil, pancetta, parmigiano broth

Tokyo Miso Ramen
pork belly, soft egg, bean sprouts + cabbage, nori crunch, scallions

Pan Seared Scottish Ocean Trout
spring vegetables, roasted pearl onions, yuzu broth, smoked trout roe

Sautéed Maine Sea Scallops
fennel-celery salad, roasted sunchoke, leeks, lemon evoo, romanesco

Pan Roasted Atlantic Swordfish
zaatar, caper salsa verde, cucumber, cornichons, grain mustard, fingerlings                                        spring beans, dill

Grilled New Zealand Rack of Lamb
pistachio – coriander crust, purple carrot, strawberry, roasted beet, asparagus, red spring onion

“Steak and Potatoes”
grilled angus sirloin steak, peppercorn crust, “beef fat fries”, steak sauce

Pan Roasted Half Chicken
purple potatoe puree, arugula, lemon vinaigrette, proscuitto, pea greens, green ceci

Vegetarian or Vegan Tasting Plate
chefs selection

Sides 
 roasted beets  –  spring vegetables  –  grilled asparagus
confit potatoes  –  greek salad – creamed onions

Member of NantucketGrown
* ingredients in this dish are sourced on Nantucket

20% gratuity is added to parties of 6 or more

Please refrain from Menu substitutions