Spring 2026
Our Menus
Seasonal cooking, sourced from a close network of New England farms and fishermen.
Dining Room
Monday – Saturday, 5:00 – 10:00 pm. Walk-ins welcome; reservations recommended.
Shared Plates
- Unicorn Oysters on the Half Shell 4 ea
Blueberry vinegar · long pepper mignonette
- New England Lamb Beignets 8 ea
Moroccan spiced lamb · lamb heart pastrami · spring herb salad
- Hake Crudo in Hibiscus Leche de Tigre 26
Crispy leek · pickled green strawberry · summer truffle
- Duck Liver Mousse 22
Blueberry mostarda · pickled radish · pistachio · rye cracker
- Vadouvan Carrot Brûlette 28
Savory & butter · sheep maldon · fried mushrooms
- Grilled Asparagus & Spring Forage Pistou 26
Cultured sheep's milk cheese · basil · fried capers
- Blistered Kale with Whipped Tahini 28
Friqule · sichuan sesame crisp · pickled apple · fermented chili
- Lovage Crème Brûlée with Sugar Snaps 30
Clothbound cheddar · rye soil · pea tendrils
- Juniper Rubbed Swordfish 42
Parsnip crème · blistered grape · tender herbs
- Chicken & Wild Mushrooms in Red Wine 44
Thomas Farm · pomelo preserve · pickled onion
Breads & Charcuterie
- Warm Mediterranean Olives 8
Olive oil · preserved lemon · chili
- Big Buttermilk Biscuit 8
Smoked maple brown butter
- Grilled Sourdough Focaccia 8
Du lot spice · olive oil
- New England Nosh Board 29
A selection of local cheeses and charcuterie, served with crackers and crudités
Cheeses: hardwood thyme (NH) · camembert (NY) · great hill blue (MA) · jasper hill cheddar (VT) · truffle manchego (VT) — Charcuterie: mortadella · prosciutto di parma · n'duja
Ask your server to see our dessert menu. Please inform your server of any dietary restrictions. A 20% gratuity is added for parties of six or more.