Appetizers

—Shaved Cabbage & Fennel Salad—
lots of herbs, kohlrabi, whipped hazelnuts, black garlic, rye crisps
$14

—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
$18

—Roasted Local Bluefish— baby tomatoes, fried cornbread, smoked avocado, cucumber, bluefish mousse, gooseberry
$16

—Quail Ballontine—
mushroom duxelle, mole, celery root, puree, cherries, crispy quinoa
$19

Mains

—Menemsha Lobster—
roasted tail, claw and pork belly ravioli,  
MVM shiitakes, ramps, chili, coconut-lime emulsion
$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

—Roasted Half Chicken—
smoked corn risotto, maitake mushrooms, broccolini, romesco, fets
$33

—Vineyard Monkfish & Grilled Octopus— 
white bean puree, chorizo, 
sunchokes, eggplant, spinach
$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