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 fall menu welcomes a new harvest. Summer’s last produce folds in with seasonal riches like squash, pumpkins and root vegetables. Apples and pears debut. Hearty meats and wild game lend abundant satisfaction as warmer colors and flavors come out to play. 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

Artichoke and Goats Cheese Dip, flatbread
9—

Daily Sashimi with accompaniments
MP—

Twice cooked Pork Belly, sweet chilli and soy glaze, sesame, scallions
12—

Plancha Seared Bay Scallops, hot n sour shellfish sauce, aji dulce chilli, citrus tartare
16—

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

Poached half Lobster, celery root, charred scallions, crispy wonton, lobster coconut broth
19—

Wagyu Beef Tartar, roast garlic aioli, chestnuts, cornishons, capers,
cured egg yolk
15—

Roasted Sweet Potato, fermented shishito, mixed nut puree, smoked maple, pecans
15—

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

Sous Vide Duck Egg, spaetzle, bacon, sauerkraut, hazelnuts, crispy garlic
12—

bigs

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

Sous Vide Venison Loin, roasted cereals and grains, brussel sprouts, bread puree, fermented mushrooms, preserved blueberries
38—

Olive Oil poached Branzino, mussels & clams, collard greens, roasted onion consomme, crispy skin
32—

Pan Seared Salmon, beet relish, charcoal roasted beets, beet gel, horseradish creme fraiche, dried olive
30—

12 Hour Braised Short Rib, potato puree, fried onions, parsley salad, beef jus
33—

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, house made Kimchi, sweet pickled cucumber, shredded lettuce, oyster and soy dressing, bao buns
85—

— additional bao buns 1.50 each

Roasted Marketfish in Banana leaf, coconut curry with mixed vegetables, Jasmine Rice, beet raita, pickles,
MP—

drinks

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

Homemade Kombucha \
please ask for daily flavors
6—

Sodas \
Coca Cola, Coca Cola Diet, Sprite
3—

Saratoga \ still or sparkling water 800ml
6—

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

Pot, 1-2 cups 4—

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

dessert

Chocolate Hazelnut Mousse, Toffee Hazlenut Brownie
10—

Warm Coconut Sticky Rice, caramel, palm sugar lime sorbet, coconut
10—

Peanut Butter Bavarois, dark chocolate ganache, molasses ice cream, roasted chocolate
10—

Malted Milk Icecream, brown sugar oats, cranberry jam, brandy snap
10—

Dessert for two

Spiced Apple Cake, fermented and pickled apples, honey-bourbon sorbet, maple gel
22—