Open for Dinner
Wednesday 4:30-9:30
Thursday 4:30-9:30
Friday 4:30-10:00
Saturday 4:30-10:00
Sunday 4:00-9:00
BONNY BREADS FOCACCIA roasted onion & garlic, chive butter
HALF DOZEN OYSTERS always local, dressed two ways
BEETS & OLIVES good with a dry martini
BABA GHANOUSH baby vegetable crudités, soft pita, szechuan oil
TRIO OF CHEESE pear and guava compote, toast points
PROSCIUTTO DUO san daniele and parma, grainy mustard, giardiniera
CHICKEN LIVER MOUSSE sourdough, herbed relish, grapes
LOCAL GREENS shaved fennel, cavaillon melon, sunflower seeds, shallot vinaigrette
BABY BOK CHOY CAESAR lemon croutons, crispy pecorino
DAY BOAT SCALLOP CRUDO truffle & tamari, radish, cucumber, thai herbs, crispy shallot
FRESH PEA SOUP bacon, butter poached lobster, pea tendrils
BLISTERED FARM VEGGIES sauce soubise, cashews
ROASTED PRAWNS whole wild shrimp, calabrian chili, saffron, romesco
P.E.I. MUSSELS coconut-green curry, lemongrass, griddled bread
MUSHROOM RISOTTO asparagus, grilled onion oil
F&W BOLOGNESE wagyu beef, veal and pork, marsala, basil
HALIBUT green papaya & bean salad, grilled avocado, nuoc cham
ROAST HALF CHICKEN ancient grains, broccoli rabe, feta, charred tomato relish
WAGYU PETITE TENDER crushed fingerlings, watercress salad, truffle-leek butter
Our menu is built on local ingredients and takes pride in the farmers, foragers and fishermen of Cape Ann and its surrounding areas. We kindly request your trust in our preparations and ask for limited special requests or substitutions