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—

Compressed Watermelon, tempura bits, ponzu, melon granita, dad’s mint
8—

Charred Broccolini, spicy nuts and seeds
10—

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

Shaved Zucchini, white soy, buttermilk, pine nut and prosciutto crumbs, coal oil, garden herbs
12—

Black Bass Sashimi, fresh and fermented Pluots, rice crackers, kelp powder, purslane oil
18—

Beef Tartare, dry-aged beef fat aioli, capers, pickled shallots, horseradish, spiced tortillas
18—

Scallop Ceviche, lime, pickled chilli’s,
sorrel oil, celery juice
17—

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

Grilled Kinderhook Creek sheep’s cheese, sorghum, pistachios, bacon, strawberries 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—

Berkshire Suckling Pig, peas, green beans, 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,
purple 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—

Whole Roasted Market fish, asian herb
salad, ponzu sauce, steamed brown rice, pickled chilli’s and cucumber, bok choy (may contain traces of bones )
MP—

drinks

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

Homemade Kombucha \
please ask for daily flavors
10—

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 Semifreddo, graham cracker,
lemon curd
10—

Summer Rice Pudding, brown sugar oats, maple strawberries, cashew milk ice cream 10—

Chocolate ‘Silk’ , honeycomb crumble, finger limes, raspberry jelly
12—

Poached and Torched Peach,
vanilla mascarpone, rose water sorbet, hibiscus meringue
10—