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