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

*Menu updated May 2019. 



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

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

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

Seared Sea Scallops
cured swordfish, endive, radish, fresh chickpea hummus, black olive

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

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


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

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

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

Pan Seared Local Fluke
roasted carrots, 
farro, asparagus, 
chermoula, grapes

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

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


Smoked Corn
chili, feta, cilantro

Fried Cauliflower
peanuts, nuoc-cham

Roasted Sunchokes & Fingerlings
truffle-honey glaze

Crispy Cornbread
tomato marmalade


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     $75
(wine pairing an additional $35)

Executive Chef/Owner Kevin Crowell


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