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

*Menu updated July 2019. 



North Tabor Greens
fennel, shaved cabbage, local turnips, whipped hazelnuts, kimchi vinaigrette, mushroom duxelle in crispy brik

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, chicharones

Fried Cornbread Panzanella— heirloom tomato, cucumber & cape gooseberry salad, burrata, smoked avocado

Lamb Milanese
melon, orange, grilled shishito peppers, herbed yogurt


Pan Roasted Striped Bass
lobster-grilled scallion risotto, portabellas, coconut-lime emulsion, bok choi & cilantro salad

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

Lucky 7 Farm Pork Rib Chop
fregola, mint, romesco, shaved fennel, black mission figs

Vineyard Monkfish & Roasted Octopus— 
chorizo-date purée, white beans, eggplant & favas, roasted artichokes


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     $85
(wine pairing an additional $40)

Executive Chef/Owner Kevin Crowell


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