DINNER

we base our menu on what is available and fresh daily 

our menu changes often

items below are a sampling of what we currently offer

 

to START or share    

caesar little gem lettuce, focaccia croutons, crispy boquerones, pecorino 18

spring greens pickled watermelon radish, spring peas, pea tendrils, smoked tomato vinaigrette 16

smoked fish pate  house smoked halibut pate, capers, pickled red onion, chive blossom, toast  17

fried point judith squid  shaved seven vegetable salad, chili lime vinaigrette, charred scallion aioli   21

crudo  chef’s daily selection of the freshest fish available  M.P.

steak tartare  sardinian capers, quail egg, salt + malt vinegar chips, smoked m.v. sea salt  25

free bird chicken wings  kalbi brined, gochujang ‘buffalo’, sesame, dill pickle, crudités, great hill blue, celery + chive dip  22

halves + fulls...          

rope grown mussels  harissa, white wine, linguica, chive, crusty bread  21  more, with fries  36           

salad nicoise  green beans, nicoise olives, red onion, fingerlings, capers, 6-minute  grey barn egg, tonnato 19 with seared tuna  39

garlic shrimp  wild gulf shrimp, shishito pepper, beurre noisette, aleppo, toast  25   full size with anson mills cheddar grits  40

seared scallops  pico de gallo, crispy jamon serrano, celeriac remoulade, apple mayo, smoked maple  half 26 / full  39    

squid ink fettuccine  menemsha littlenecks, preserved lemon, lobster bouillon, shallot butter, herb crumbs   half 27 / full  38      

mains... 

braised atlantic halibut  white wine, oil cured olives, green beans, fiddleheads, capers  41              

tavern steak  porcini rubbed ny strip, mashers, onion rings, bordelaise  52

chicken  anson mills carolina gold saffron rice pilaf, peas, labneh, herb salad, citrus vinaigrette  32                                        

berkshire pork tenderloin  za’atar, lyonnaise potato, cauliflower puree, asparagus, mustard crema  44      

fish + chips  beer battered local fish of the day, sauce gribiche, fries, grilled lemon  M.P.

vegan  dashi millet, squash puree, m.v.m. shiitakes, smoked pickled shemiji mushrooms, white asparagus, miso bagna cauda  32                                                                                      

burger  northeast family farms beef, vermont cheddar, brioche bun, fries  26

add…fried grey barn egg  3    nueske’s bacon  4    grilled onions  2    grey barn rip rap cheese  2

burger sauce  2     pickled jalepeno  1.50     greens for fries  4

 

MORE...

delfina potatoes calabrian chilies, lemon, toasted garlic

blistered shishitos charred scallion aioli, smoked maldon salt

peas + pecorino ‘nuff said

mashers

onion rings paprika tartar

13 each

fries 8

 

 

CHEF: ANDREW BURKILL