Dinner · June 14, 2017

Norumbega oysters | cucumber mignonette   2.75 ea.

Tomato fennel soup | gruyère crostini   10

Ahi tuna tartare | white miso citrus vinaigrette, chives   14

Smoked bluefish pâté | arugula, lemon, crostini   10

Halibut crudo | radish, bronze fennel, ginger scallion sauce   17

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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Simple salad | field greens, turnip, tomato, red onion, house vinaigrette8

First Light Farm greens | cucumber, hakurei turnips, radish, green goddess dressing   13

Beet salad | arugula, feta, orange vinaigrette   9

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

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

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

Prime ribeye | salsa verde, new potatoes, rainbow chard   35

Housemade cavatelli puttanesca | San Marzano, Kalamata olives, capers, anchovies   23

add halibut|   32

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

brioche roll, LTO, pickles, fingerling fries   15

Seared eggplant | farro, arugula, cucumber, peas, feta, pistachios   16

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Sauteed spinach   6

Roasted beets   6

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Fresh strawberry tart | vanilla bean pastry cream, sweet shortbread crust   10

Warm chocolate budino | sweet cultured cream, fresh blackberries   10

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