Dinner · May 18, 2017

Norumbega oysters | beet juice mignonette   2.75 ea.

Vichyssoises | leeks, potatoes, cream, chives   10

Ahi tuna tartare | granny smith and jalapeno aioli   14

Seared softshell crab | spring mélange, tzatziki,  green herbs   12

Smoked bluefish pâté | arugula, lemon, 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

Fennel salad | wax beans, radishes, ginger orange vinaigrette   9

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Organic Faroe Islands salmon | lentils, rainbow chard, beets, chive oil   26

Seared swordfish salad | artisanal greens, cucumber, feta, kalamata, pepperoncini beurre blanc   25

Seared softshell crabs | spring mélange, tzatziki,  green herbs   25 

Prime sirloin | bernaise, new potatoes, rainbow chard   32

Chicken under a brick | bulgur, spring mélange, lemon rosemary pan sauce   24

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

brioche roll, LTO, pickles, fingerling fries   14

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Sauteed spinach | garlic   6

Rainbow chard | confit garlic, red pepper flakes   6 

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Lemon cinnamon vanilla bean crème brûlée | lemon shortbread   10

Citrus olive oil cake | crème fraiche, orange glaze   10 

Bittersweet chocolate brioche bread pudding | crème fraiche, Seville orange sauce   10

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