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

*Menu updated July 2018. 



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

Berkshire Slow Roasted Pork Bolognese
goat cheese, basil, cavatelli,  parmigiano

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

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

Heirloom Tomato Panzanella— heirloom tomatoes, smoked avocado, burrata, cucumber, fried cornbread

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


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

Roasted Venison Loin
kale, butternut squash purée, caramelized celery root, crispy chestnuts, plum wine sauce

Vineyard Sound Striped Bass—  
smoked fingerlings, shrimp, english
peas, green & yellow wax beans,
 salt cod emulsion

Pan Seared Halibut
lobster and chard risotto, 
aged gouda, beet purée, 
North Tabor bok choy

Beef Duo
tenderloin, braised short rib, potato gratîn, maitake mushrooms, broccolini, corn purée

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


Corn Salad
chili, feta, cilantro

Fried Cauliflower
peanuts, nuoc-cham

Roasted Sunchokes & Fingerlings
truffle-honey glaze

Crispy Cornbread
tomato marmalade


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


Cod, smoked fingerlings, shrimp, peas, salted cod emulsion.jpg