DINNER

we base our menu on what is available and fresh daily 

our menu changes fairly often

items below are a sampling of what we currently offer and were updated 9/13/19

 

to START or share    

caesar  focaccia croutons, crispy boquerones, reggiano crisps  17

green salad  boston bibb lettuce, lydia fischer’s cucumbers, snow peas, sherry vinaigrette 15

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

toast  house smoked halibut pate, crispy onions, house made sourdough toast, ‘everything’ seed blend  20

mussels  rope grown mussels, white wine harissa cream, bread  20      more, with fries  34

chicken liver pate  good farm chicken livers, olive oil crostini, caramelized onion jam, accoutrements  22

wings  chipotle honey wings, celery chive blue cheese dip, crudites, pickles  20

mains...              

market fish  braised halibut, morning glory chard, pole beans, oil cured olives, capers, piquillo, consommé  39

scallops  green pea risotto, celeriac + apple remoulade, serrano ham, tomato jam  40

pasta  house made hand cut pappardelle, wild boar ragu, veal + pork meatballs, ricotta salata  39

chicken  statler breast, potato gnocchi, marinara,  roasted sunchokes, honey carrot puree, wild mushrooms  32   

berkshire pork  blackened chop, smoked chipotle glaze, mustard seed spaetzle, squash, m.g.f. corn, apple butter  44     

tavern steak  porcini rubbed n.y. strip, mashed potato, onion rings, bordelaise  52

vegan  m.v.m. shiitakes, smoked shemiji mushrooms, celeriac, artichoke, sweet potato, cipollini  32  

fish + chips  beer battered local fluke, sauce gribiche, fries, slaw  39    

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

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

burger sauce  2     pickled jalapeno  1.50     greens for fries  4

sides...

duckfat potatoes  garden chives    

roasted romanesco, root vegetables, greens  miso bagna cauda

cauliflower gratin  fontina mornay, goat cheese

english peas  ricotta salata

brussels sprouts  reggiano espuma, grey barn speck

onion rings  paprika tartar 

11  each

fries   8

CHEF: ANDREW BURKILL