Dinner · April 20, 2017

Seven onion soup | gruyère, duck fat crostini  9

Salmon tartare | lemon tarragon oil, scallion, Castelvetrano   14 

PEI Mussels | spring mélange, fines herbes, butter   12

Fishcake | cod, lemon caper aioli, mesclun mix   12 

Pâté de campagne | cornichons, whole grain mustard, crostini   10

Duck liver pâté | port wine, herbs du Provence, crostini   10

Cheese plate | daily selection with accompaniments   14

Charcuterie plate | daily selection with accompaniments   15

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Green salad | field greens, avocado, tomato, red onion, house vinaigrette   8

Charred kale buttermilk caesar | purple, white and baby kale, Tuscan crouton, anchovy   9

Beet salad | baby arugula, feta, crispy Kalamata, house vinaigrette   9

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Seared cod | white beans, house pork belly, bell peppers, purple kale, dill beurre blanc.   26

Organic Faroe Islands salmon | green lentils, kale, beets, mustard beurre blanc 26 

Half rack of lamb | house made cavatelli, spring mélange     33

Bone-in pork chop | maple mustard brined, roasted root vegetables, fingerlings, bone marrow butter   25 

Chicken under a brick | bulgur, field greens, roasted root vegetables, lemon rosemary pan sauce   24

Prime ribeye steak | au poivre, fingerling potatoes, roasted root vegetables,   32

Bucatini Bolognese | beef, pork, San Marzano, carrots, onions   23

Feather & Wedge burger | house-ground chuck, brisket, short ribs, VT cheddar, 

brioche roll, LTO, pickles, potato wedges   14

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Haricots vert| almonds   7

Scalloped potatoes   6

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Vanilla bean panna cotta |, ginger biscotti   10

Citrus olive oil cake | sweet cultured cream, blood orange sauce   10 

Warm chocolate budino | vanilla bean crème anglaise, toasted hazelnuts   10 

Affogato | vanilla ice cream, hot espresso, amaretto, toasted almonds   10