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