Menu Subject to Change.

Cauliflower Bisque
sunflower seed gremolata, caper brown butter

Tuscan kale Caesar Salad
Parmigiano Reggiano, frisee, radicchio, migas, lemon, white anchovy

*Roasted Nantucket Grey Lady Oysters
 seaweed-bacon butter, lime, shallots, sesame

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

Pan Roasted Littleneck Clams
coconut kaffir lime broth, Chinese sausage, mustard greens, red onion & herb salad 

Wild Mushroom Risotto
Parmigiano Reggiano, mascarpone, preserved lemon, truffle mushroom broth, orange thyme

*Bartlett’s Farm Squash Salad
feta, dill, radish, watercress, pickled raisins + pomegranate

*Housemade Mozzarella
charred pear, almonds, honey, arugula, prosciutto chip, Aleppo chile

*Sauteed Atlantic Halibut
new england chowder of fall vegetables, smoked bacon, brussels sprouts, local potatoes

Pan Seared Organic Scottish Salmon
caramelized cauliflower + turnips, sunchokes, compressed apple, pickled mustard seed, beet vinaigrette

Grilled Atlantic Swordfish
eggplant puree, fennel-orange salad, cranberry beans, black olive, pomegranate molasses

Crispy Duck Confit
ramen noodles, bok choy, mushrooms, soy ginger broth, braised cucumber, soft egg, sesame sambal

*Pan Roasted Bell & Evans Chicken Breast
carrot puree, parsnips, baby carrots, fingerlings, pecans, mustard greens + lemon-chile vinaigrette

Roasted Pork Shank
broccoli rabe, roasted mushrooms + cipollini, creamy polenta, fig puree, pork jus

*Grilled Sirloin Steak “a la Corazon”
chimichurri salsa, yuca fries, watercress salad, Manchego, lime pickled onions, hibiscus

*Vegetarian or Vegan Tasting Plate
chefs selection

fall vegetables  –  grilled eggplant, pomegranate
crispy yuca  –  broccoli rabe  –  baby carrots

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