Dinner · May 21, 2017

Norumbega oysters | beet juice mignonette   2.75 ea.

Rustic gazpacho | fresh tomatoes, cucumbers, peppers, scallion oil finish   10

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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Seared cod salad | artisanal greens, cucumber, feta, kalamata, crispy olive beurre blanc   25

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

Lamb chops | cous cous, baba ganoush, feta, labneh   29

Prime sirloin | bernaise, new potatoes, spinach   32

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

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

brioche roll, LTO, pickles, fingerling fries   14

Ramp pesto cavatelli | spring mélange, ricotta   23 

Baked eggplant | zucchini, spring pesto ricotta, mushrooms, roasted red pepper cream   16 

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Sauteed spinach| garlic   6

Snap peas | confit garlic, red pepper flakes   6 

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Lemon cinnamon vanilla bean crème brûlée | lemon shortbread   10

Coconut mango brioche bread pudding | soft whipped cream, caramel rum sauce   10 

Warm chocolate budino | crème fraîche, seville orange sauce   10

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