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Eat

—  MENU  —

Modern dishes that capture the flavors of the season. Menu changes as ingredients become available.

*Menu updated July 2018. 
 

 

Appetizers

North Tabor Greens
lots of shaved crispy vegetables, pea purée in crispy brik roll, fresh herbs,  kimchi vinaigrette
$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

Pan Seared Scallops
salsa verdé, radish, cilantro, toasted tortilla, brown butter, smoked scallop
$16

Heirloom Tomato Panzanella—salsa verdé, radish, cilantro, toasted heirloom tomatoes, smoked avocado, burrata, cucumber, fried cornbread
$17

Grilled Spanish Octopus
almond, ajo blanco,
pickled grapes, dates, celery
$17

Mains

Pan Roasted Vineyard Sound Monkfish
gnocchi, scallions, pork belly, MVM  
shiitake mushrooms, tomato,  
coconut-lime emulsion, chili
$36

Lamb Loin
romesco, grilled North Tabor baby squash and crispy squash blossom, lacquered lamb spare rib, cipollini onion, feta
$44

Vineyard Sound Striped Bass—  
smoked fingerlings, shrimp, english
peas, snow peas, haricot vert,
 salt cod emulsion
$38

Pan Seared Local Fluke
lobster and asparagus risotto, 
aged gouda, beet purée, 
North Tabor bok choy
$42 

Beef Duo
roasted sirloin, braised short rib, potato gratîn, maitake mushrooms, broccolini, corn purée
$38

Grilled Swordfish—  
shishito sofrito, farro stewed in orange, 
sunchokes, capers, herbs
$32

Sides

Corn Salad
chili, feta, cilantro
$11

Fried Cauliflower
peanuts, nuoc-cham
$11

Roasted Sunchokes & Fingerlings
truffle-honey glaze
$11

Crispy Cornbread
tomato marmalade
$11

Cheeses

Grey Barn Bluebird
briny, blue-veined, buttery

Wisconsin Goat Gouda
tangy, silky

Walpole N.H. Swiss
sweet, rich, nutty

Rocky Mountain Fromage Reblo
cow, soft, funky

*Served with accompaniments

 


Chef's Tasting Menu, 5 courses     $75
(wine pairing an additional $35)

Executive Chef/Owner Kevin Crowell

 

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