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Eat

—  MENU  —

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

*Menu updated July 2019. 
 

 

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

 


Chef's Tasting Menu, 5 courses     $85
(wine pairing an additional $40)

Executive Chef/Owner Kevin Crowell

 

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