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 Spring menu is all about new growth. Winter is over and the soil has once again sprung to life. Dishes lean towards fresh colorful items paired with lighter fares. Sweet and delicate flavors emerge through local vegetables. 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—

Charred broccolini, spicy nuts, and seeds
10—

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

Roasted Red Pepper ‘Salsa’, Nettle Meadow’s fromage blanc, olives, mustard leaf, flat bread
10—

Lightly cured Salmon, avocado mousse, calamansi fluid gel, jalapeno, chipotle oil, cilantro
18—

Grass Fed Bison Tartare, dry aged beef fat aioli, capers, pickled shallots, horseradish, spiced tortillas
18—

Plancha seared Scallops, cucumber hearts, vodka cured salmon roe, dashi fluid gel, sea beans
17—

Poached Shrimp Salad, chili peanuts, bib lettuce, peanut sauce, nuoc cham dressing
16—

Comte Cheese ‘Butter’, cornichons, prosciutto, merlot vinegar gel, crostini,
17—

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

bigs

Nora Mills Granary Grits, cultivated mushrooms, red elk mustard paste, black garlic and chipotle powder
24—

Heritage Pork Porterhouse, white bean cassoulet, pinenut puree, sorrel pesto, mustard jus
32—

Pan Seared Arctic Char, crushed chickpea’s, cumin, perserved lemon’s, pea’s, green goddess sauce
30—

Plancha Seared Fluke, spinach, sauce from the bones, shrimp, capers, purple potatoes
32—

In house dry aged Sirloin ( 30+ days ),
roasted fingerlings, confit shallots,
ramps, horseradish cream, Beef jus
35—

shared mains for two

In house dry aged Ribeye ( 30+ days ),
seasonal vegetables, broccolini, mashed potatoes, beef jus
82—

12 hour braised lamb shoulder ‘san choy bow’ style, Lettuce, cashews, brown rice, soy caramel
80—

Whole Roasted Market fish, asian herb
salad, ponzu sauce, steamed brown rice, pickled chilli and cucumber, bok choy
MP—

drinks

Homemade Sodas and Lemonade \
please ask for daily flavors
4—

Soda and Juices \
Coca Cola, Sprite, Coca Cola Diet, Orange Juice, Apple Juice
3—

Saratoga \ still or sparking water 800ml
6—

French Press Coffee from No. Six Depot Massachusetts \ The Sun Also Rises, The Notes from the Underground, Guatemalan Swiss Water Decaf

Small Pot, 1-2 cups 4—  
Large Pot, 3-4 cups 8—

Pot of Loose Leaf Tea from Tea2
Please ask for special menu
4—

dessert

Lemon Curd, clotted cream, meringue, candied lemon, mom’s mint 10—

Manuka Honey Cremeux, marzipan sorbet, shortbread crust with berry jam and seasonal berries
12—

Frozen Milk Chocolate Mousse rolled in Rice Crispies and Honeycomb with cereal milk foam
12—

Creamsicle Semifreddo with white chocolate mousse, fresh clementines and orange gel
12—

Champagne gelee, rhubarb jam, champagne granita, pickled rhubarb and pop rocks
10—