Octopus_detente_marthas_vineyard.jpg

Eat

—  MENU  —

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

*Menu updated May 2019. 
 

 

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

 


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