Dinner · May 24, 2017

Norumbega oysters | beet juice mignonette   2.75 ea.

Ahi tuna tartare | granny smith and jalapeno aioli   14

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

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

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Organic Faroe Islands salmon | scallion, farro, bok choy, togarashi aioli   26

Bone-in pork chop | maple mustard brined, new potatoes, rainbow chard, bone marrow butter   25

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

Prime sirloin | béarnaise, new potatoes, spinach   32

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 

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Sauteed spinach | garlic   6

Snap peas | confit garlic, red pepper flakes   6 

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Apple almond cake | sweet cultured cream, toasted almonds   10

Coconut mango brioche bread pudding | caramel rum sauce, mango coulis   10 

Warm chocolate budino | sweet cultured cream, toasted hazelnuts   10

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