Starters |
|
| Island Creek oysters, shallot dressing, lemon | 1 for 3 / 6 for 15 |
| Sea scallops, parsnip cream, maple-sherry vinaigrette | 14 |
| Honey soused mackerel, marinated vegetables | 12 |
| Sweet Maine shrimp fritters, tartar sauce | 8 |
| Soup of the day | 7 |
| Beef sliders | 7 |
| Cold cuts, cornichons, mustard | 12 |
| Crudites, blue cheese dip | 7 |
|
|
|
Entrees |
|
| New York strip steak, hand-cut fires, bearnaise | 29 |
| Cornish Cross chicken, onion, mushrooms, bacon | 24 |
|
Chicken paillard, market vegetable salad |
20 |
| Chatham cod, sunchoke puree, apple bacon compote | 25 |
| Organic Atlantic salmon, rainbow chard | 27 |
| Fresh market pasta | 16 |
| Long Island fluke, crab, cauliflower cream | 26 |
| Berkshire pork chop, cavalo nero, pear puree | 23 |
|
|
|
Salads & Sandwiches |
|
| Chicken cobb salad | 14 |
| Caesar salad | 9 |
|
Chopped salad |
11 |
| Beet salad, smoked goat cheese, pine nuts | 12 |
| Add burger, shrimp or chicken to any salad | 5 |
| Grass-red, dry aged burger, hand-cut fries | 14 |
| Grilled chicken, bacon and avocado sandwich | 14 |
| Clothbound cheddar, grain mustard, caramelized onion | 8 |
| Rare peppered beef, wilted greens, roast onion and caper mayonnaise | 12 |
| Bishop blue cheese, honey, grilled radicchio, walnut bread | 9 |
|
|
|
Sides |
|
| All at 4 | |
| Hand-cut French fries | |
| Mixed leaf salad | |
| Swiss Chard | |
| Green beans | |
| Zucchini 'chips' | |
| Mac and cheese | |
