Appetizers

—North Tabor Greens—
fennel, shaved cabbage, local turnips, whipped hazelnuts, kimchi vinaigrette, mushroom duxelle in crispy brik
$15

—Berkshire Slow Roasted Pork Bolognese—
goat cheese, basil, cavatelli,  parmigiano
$16

—Bigeye Tuna Tartare—
ginger, pine nuts, vanilla-lychee purée, yuzu and kohlrabi
$18

—Seared Sea Scallops—
cured swordfish, endive, radish, fresh chickpea hummus, black olive, chicharones
$18

—Fried Cornbread Panzanella— heirloom tomato, cucumber & cape gooseberry salad, burrata, smoked avocado
$16

—Lamb Milanese—
melon, orange, grilled shishito peppers, herbed yogurt
$17

Mains

—Pan Roasted Striped Bass—
lobster-grilled scallion risotto, portabellas, coconut-lime emulsion, bok choi & cilantro salad
$42

—Chatham Cod—
smoked fingerlings, crab, english peas, snow peas, fiddleheads, salted cod emulsion
$34

—Beef Duo—  
roasted bavette steak, braised short rib, fried green tomatoes, burrata, “borscht,” cipollini onions
$38

—Pan Seared Local Fluke—
roasted carrots, 
farro, asparagus, 
chermoula, grapes
$34

—Lucky 7 Farm Pork Rib Chop—
fregola, mint, romesco, shaved fennel, black mission figs
$35

—Vineyard Monkfish & Roasted Octopus— 
chorizo-date purée, white beans, eggplant & favas, roasted artichokes
$38

Sides

—Smoked Corn—
chili, feta, cilantro
$11

—Fried Cauliflower—
peanuts, nuoc-cham
$11

—Roasted Sunchokes & Fingerlings—
truffle-honey glaze
$11

—Crispy Cornbread—
tomato marmalade
$11

Cheeses

—Valdeon Blue—
briny, blue-veined, buttery

—Wisconsin Goat Gouda—
tangy, silky

—San Geronimo Raclette—
sweet, rich, nutty

— Greybarn Prufrock—
cow, soft, funky

*Served with accompaniments