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
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—

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

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

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

Scallop Ceviche, lime, pickled chilis,
sorrel oil, celery juice
17—

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

Whole Berkshire Suckling Pig, peas, green beans, farro, leeks, elderflower mustard, jus
30—

Pan Seared Arctic Char, crushed chickpeas, cumin, preserved lemons, peas, green goddess sauce
30—

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 chilis and cucumber, bok choy (may contain traces of bones )
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 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

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—