Dinner · May 4, 2017

Spring chicken consommé | pulled chicken, spring mélange, farfalline   9

 Ahi tuna tartare | granny smith and jalapeno aioli   14

PEI Mussels | spring mélange, fumet, ramp pesto, citrus butter   12

Fishcake | cod, lemon caper aioli, mesclun mix   12 

Pâté de campagne | cornichons, whole grain mustard, 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 | green lentils, kale, beets, chive oil   26 

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

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

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

Prime sirloin | fingerling potatoes, roast vegetables, bernaise   32

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

brioche roll, LTO, pickles, fingerling fries   14 

Ramp pesto cavatelli | English peas, roasted cremini, green garlic, ricotta   23

Baked eggplant | mushrooms, olives, capers, ricotta, mozzarella, grana   16 

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Sauteed spinach | garlic    6

Purple kale | confit garlic, red pepper flakes    6 

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Crunchy almond cake | mascarpone, fresh raspberries   10

Pine nut tart with rosemary | sweet cultured cream   10

Chocolate espresso pots de crème | whipped cream, toasted hazelnuts, cinnamon   10 

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