We opened our tables in March 2016 and we’ve loved sharing with everyone who has ever pulled up a chair, especially during year one. Thank you for being part of our dream.

Even the most beautifully prepared meal can’t be fully appreciated until people gather to enjoy it. That’s why each item on this menu, every nuance of the space around you was created with one truth in mind: The best way to eat good food is together.

Our summer menu honors all that is vibrant. Sun-kissed produce, stone fruits and berries enliven fresh, colorful dishes. Crisp greens and lettuces pop. Bright flavors abound. Meanwhile, we pickle and preserve, extending the season’s bounty. Welcome to warmer days. We are so happy to share it with you and hope you enjoy.

Please Inform your Server of any Food Allergies as not all Ingredients are listed on the Menu.

Consuming Raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

smalls to share

Bag of Egg and Crisps
5—

Fried Chicken Skins,
chicken liver mousse, mustard seeds
6—

Slow Cooked Honeynut Squash, smoked pecans, fermented shishito, mixed nut puree, smoked maple syrup
15—

Charred Broccolini, spicy nuts and seeds
10—

Char Grilled Octopus, spring onion relish, potato salad, shellfish oil
17—

Pig Terrine, smoked pecans, bourbon, mustard, pickled fennel salad, jus
15—

Spicy Rare Beef Asian ‘Salad’ peanuts, mint, thai basil, fried kombu, togarashi,
apple and kohlrabi
15—

Daily Sashimi with accompaniments
MP—

Torched Scallops, pickled fennel, preserved lemon, roasted chicken jus,
17—

Jonah Crab Salad, coal roasted baby corn, thai basil, water chestnut, asian dressing
16—

Grilled Kinderhook Creek sheep’s cheese, sorghum, pistachios, bacon, fig jam 17—

Roasted Heirloom Carrots, cumin,
macadamia, date puree, smoked yogurt
14—

bigs

Ember Roasted Cabbage,seasonal mushrooms, wild nettle puree,
cabbage jus, herb salad 26—

Berkshire Suckling Pig, peas, pickled green tomatos, farro, leeks, beer mustard, jus 30—

Pan roasted Tile Fish, baby artichokes, grilled corn, corn husk dashi, sorrel,
yeast oil
32—

Plancha Seared Halibut, ginger, wood ear mushrooms, chinese broccoli,
kelp gel, shellfish oil
32—

In House Dry-Aged Sirloin ( 30+ days ),
roasted fingerlings, confit shallots,
kale, horseradish cream, Beef jus
35—

shared mains for two

In House Dry-Aged Ribeye ( 30+ days ),
seasonal vegetables, broccolini, roasted potatoes and garlic, beef jus
82—

12 Hour Braised Lamb Shoulder ‘san choy bow’ style, Lettuce, cashews, brown rice, soy caramel
80—

Yoghurt baked Market Fish, Israeli cous cous, green beans and almonds, green salad, sumac spiced yoghurt
MP—

drinks

In House Dry-Aged Ribeye ( 30+ days ),
seasonal vegetables, broccolini, roasted potatoes and garlic, beef jus
82—

12 Hour Braised Lamb Shoulder ‘san choy bow’ style, Lettuce, cashews, brown rice, soy caramel
80—

Yoghurt baked Market Fish, Israeli cous cous, green beans and almonds, green salad, sumac spiced yogurt
MP—

dessert

Chocolate Hazelnut Mousse, Toffee Hazlenut Brownie
10—

Matcha Cake, Yuzu Honeycomb,
Sesame Ice Cream
10—

Fig Leaf Ice Cream, Figs, Pavlova,
Caramel, Brandy Snap
12—

Warm Corn Bread, Maple Caramel, Stewed Blueberries, Milk Tuille, Sweetcorn Ice Cream
10—