Menu Subject to Change.

Fresh Ricotta with Herbs, Flowers & Sumac
naan bread, olive oil, pomegranate molasses

Grilled Chatham Littleneck Clams
meyer lemon-dill butter, red chile, crispy garlic crumble

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

Winter Kale Salad
kaniwa, barley, kale, red cabbage, dried tomatoes, beets, garbanzos                                                    Parmigiano, avocado green goddess dressing

Grilled + Raw Broccoli Salad
white mushroom, blood orange, nori crunch, toasted sesame, peanut dressing, tokyo turnip 

“Kenroy’s Jerk” Pork Belly
crispy peas + rice, cabbage salad, coconut emulsion, lime agave

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

Japanese Potato Gnocchi
miso butter, rock shrimp, parmigiano-reggiano, chinese sausage, chervil, spring peas 

Roasted Maine Mussels
house chorizo, charred onion broth, dried tomato, cilantro,grilled bread                                                  black garlic-morita chile butter

Shrimp + Bass “Michelada” Ceviche
mango, aji amarillo, red onion, bell peppers, cucumber, serrano chile, shrimp chips

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

Oven Roasted Atlantic Swordfish
escabeche sauce, stew peas, papaya salad, scotch bonnet, coconut sticky rice

Sautéed Virginia Striped Bass
fennel-celery salad, roasted sunchoke, baby leeks, lemon evoo, english peas

Pan Seared Idaho Brook Trout
zaatar, caper salsa verde, cucumber, sea beans, cornichons, dill, grain mustard, fingerlings          yellow wax beans 

Braised Pork Shoulder Pozole
baby squash, yuca fritters, radish, cilantro, hominy, pickled onion, avocado crema

Grilled Sirloin “Lomo Saltado”
baby peppers, roasted pearl onions, fingerling potatoes, aji panca sauce, crispy onions

Pan Roasted Half Chicken
sweet potatoes, arugula, lemon vinaigrette, proscuitto

Vegetarian or Vegan Tasting Plate
chefs selection

Sides  roasted beets  –  winter vegetables  –  grilled broccoli

yuca fritters   –  crispy fingerlings  –  greek salad

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