Menu Subject to Change.

 

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

Salad of Baby Lettuce
smoked almond, goat cheese, cucumbers, strawberries, shaved carrots, strrawberry-beet vinaigrette

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

Crispy Rhode Island Calamari
greek salad of feta, favas, cucumber, mint, red onion, preserved meyer 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

Aged Cheddar Potato Gnocchi 
bacon fondue, scallions, peas, grilled+pickled ramps, sour cream

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

Roasted Pork Belly
soy mushroom ponzu, favas, basil, grapefruit, king trumpets

Pan Seared Wester RossScottish Salmon
fiddleheads, red carrots, strawberry balsamic, pearl onions, pea green salad, carrot panna cotta

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

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

Grilled Bone In Pork Chop
fennel puree, broccoli rabe, white beans, roasted peppers, currants, pistachios, broccoli sprouts

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

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

Vegetarian or Vegan Tasting Plate
chefs selection

Sides 
 broccoli rabe  –  spring vegetables  –  asparagus
whipped potatoes  –  greek salad – 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