Menu Subject to Change.

Yellow Lentil-Tomato Broth
dill, cucumber relish, cranberry, shaved rainbow carrots

Bibb Lettuce & Jicama Salad
grapefruit, pomegranite, queso fresco, avocado, lime agave dressing

Grilled Chatham Littleneck Clams
parsley-garlic butter, spicy sausage crumble, lemon, fried garlic

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

Pink Lady Apple & Frisse Salad
candied walnuts, pecorino, celery, preserved lemon vinaigrette

Roasted Cauliflower Risotto
smoked almonds, currants, parsley, purple cauliflower, Parmigiano Reggiano broth 

Crispy Pork Belly
green apple salsa, jalapeño, butternut squash, onion confit, kumquats

Grilled Rhode Island Calamari
greek salad, farm potato, feta, red wine vinaigrette, oregano, grilled lemon

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

Sauted Potato Gnocchi 
butternut squash, leeks, gremolata + pecorino, brown butter

Blackened Atlantic Swordfish
thyme cream, smoked bacon, sea beans, leeks, yukon gold potatoes, crispy sunchokes

“Cedar Grilled” Scottish Salmon
macomber turnip, smoked red cabbage, pickled fennel, sea beans, micro mustard greens

Sauted Idaho Brook Trout
cranberry beans, brussel sprouts, candied walnuts, mint, bacon, pickled onions 

Braised Pork Shoulder
white bean stew, roasted poblano+onion, kale, black garlic aioli, grilled bread

Grilled Peppercorn Sirloin
“beef fat fries”, roast mushroom, grilled scallion, miso aioli, steak sauce, pickled shishito

Vegetarian or Vegan Tasting Plate
chefs selection

Sides  brussel sprouts –  winter vegetables  –  lentils

roasted beets  –  beef fat potatoes  –  sautéed mushrooms

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