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

Pork Chicharron, Nam Chim
6—

Daily Sashimi with accompaniments
MP—

Pressed Pork Terrine, pine nuts, bourbon mustard, pickled fennel salad, smoked pork jus
12—

Torched Scallops, pickled fennel, preserved lemon, roasted chicken jus
15—

Roasted Sweet Potatoes, fried garlic, arugula, buffalo milk yoghurt, pickled shallots
14—

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

Poached Lobster, roasted Sunchoke, sunchoke puree, pickled grapes, “salt and vinegar chips”, lobster dressing
17—

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

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

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

bigs

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

Sous Vide Venison loin, bread puree, 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, broccoli puree, kohlrabi, broccoli leaf, quinoa, chilli jam
30—

Braised Beef Shin wrapped in cabbage, celery root fondant, celery root puree, spinach, hazelnut, beef jus
32—

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

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

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—

Black Tea Panna cotta, pears, hibiscus-lemon gel, hibiscus meringue, candied lemon
10—

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

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

Dessert for two

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