Menu Subject to Change.


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

ACK Sweet Water Farm Greens Salad
cherry tomatoes, cucumber, basil, migas, preserved lemon vinaigrette

Spring Pea Bisque 
lump crab, peas, lavender yogurt, lemon, chives

Crispy Rhode Island Calamari
greek salad of cucumber, mint, red onion,  feta, preserved lemon vinaigrette

Grey Lady Oysters on the Half Shell
rhubarb mignonette, cucumber, pink peppercorn

Stir-Fry of Manilla Clams
Chinese sausage, ginger, scallions, basil, lemongrass teriyaki, ramen noodles

Housemade Mozzarella
strawberries, arugula, cherry tomatoes, basil, pistachios, strawberry balsamic

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

Stir-fry of Manila Clams
chinese sausage, ginger, scallions, herbs, lemongrass teriyaki, fried garlic, ramen noodles

Pan Seared Wester Ross Scottish Salmon
spring pea puree, baby turnips, pearl onions, carrots, horseradish crema, fennel & pea greens salad

Sauteed East Coast Halibut
coconut-lemongrass broth, baby potatoes, mushrooms, peas, white asparagus, basil, fried garlic

Grilled Atlantic Swordfish
braised artichoke,  favas, charred tomato, local spring onion, cured olives, meyer lemon artichoke vinaigrette

Seared Yellowfin Tuna
morel & porcini mushrooms, fiddleheads, cipollinis, white asparagus, blackberry jus

Grilled Bone In Pork Chop
roasted sunchokes, chanterelles, apricot ‘butter’, brocollini, bacon miso jus, pickled ramps

Grilled Angus Sirloin Steak
yuca fries, chimichurri, roasted poblano crema, charred green beans & spicy peanuts

Grilled Statler Chicken Breast
smoked paprika, sweet pepper relish, hummus, arugula, sweet peas, lemon evoo, crispy prosciutto

Vegetarian or Vegan Tasting Plate
chefs selection

baby carrots  –  spring vegetables  –  yuca fries
sauteed mushrooms  –  green beans – asparagus

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