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 crunchy 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— 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
—Roasted Venison Loin—
kale, butternut squash purée, caramelized celery root, crispy chestnuts, plum wine sauce
$40
—Vineyard Sound Striped Bass—
smoked fingerlings, shrimp, english
peas, green & yellow wax beans,
salt cod emulsion
$38
—Pan Seared Halibut—
lobster and chard risotto,
aged gouda, beet purée,
North Tabor bok choy
$42
—Beef Duo—
tenderloin, braised short rib, potato gratîn, maitake mushrooms, broccolini, corn purée
$38
—Grilled Swordfish—
shishito sofrito, farro stewed in orange,
sunchokes, capers, herbs
$34
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
