DINNER

Every dish we prepare we hope to evoke a precious memory or to create one for our guest. Our food is very personal to us and as our guests we hope you understand the purpose of each dish and of course desire to have it again. But yet feel confident in our strengths and techniques to always be willing to try something new as we are relentless about what is served in our dining room. Our love for cheese showcased in distinct preparations that we find best paired with the nuances of the Fromage. The final course of supper is served thoughtfully and meticulously. We strive for momentousness, for importance, and for solidity in our cooking. The food we serve is our whole purpose as chefs paying homage to grand chefs who preceded us and paved the way for us in our kitchen today. 

BEGIN

SHIITAKE SOURDOUGH / 5
Boursin Spread • Cultured Butter • Juniper • Bay Leaf

CAULIFLOWER / 13
Romanesco • Saffron • Urfa Pepper • Popcorn • Black Garlic

BABY OCTOPUS / 16
Eggplant Caponata • Crispy Quinoa • Celery • Black Olive Caramel

BEEF TARTAR* / 15
Beets • Apple • Mustard • Watercress

HALIBUT CRUDO* / 16
Mushrooms • Celery Root • Hazelnut • Lemon Verbena

HALF DOZEN OYSTERS* / 22
Broiled East Coast vs. Raw West Coast
Heart of Palm • Maine Uni • Lime

BUTTERMILK BISCUIT + CAVIARS * / MP
Variety of 3 • Panna Cotta
• Pickled Tomato • Egg Yolk Jam

CRISPY QUAIL / 17
Smoked Eggplant • Cherry • Black Olive • Bok Choy

SOUP + SALAD

KALE + BRUSSELS SPROUTS / 12
Thomcord Grape • Radish • Bacon • Blue Cheese • Poppy Seeds

SHAVED SQUASH / 13
Radicchio • Cranberry • Sage Granola

BUTTERNUT SQUASH SOUP / 12
Mushrooms • Apple • Moscatel Vinaigrette

CLAM + PORK CHOWDER / 12
Littleneck Clams • Pork Belly • Chips

PASTA

COCOA PAPPARDELLE / 22
Wild Boar Shoulder • Rapini • Pumpkin • Walnut • Sage

SPAGHETTI CARBONARA / 26
Lobster • Celery • Uni • Benton’s Ham • Cured Egg

CANNELLONI / 19
Delicata Squash • Ricotta • Capers • Pear Agrodolce

LAND + SEA

SAUSAGE ON BRIOCHE / 18
Red Cabbage • Caraway • Dill

MONKFISH / 28
Heirloom Beans • Purple Hot Peppers • Blue Corn • Pumpkin

HALIBUT / 34
Mussels • Spinach • Turnip • Cider

VENISON + SMOKED CLAM / 39
Ossobuco • Sweet Potato • Portobello • Autumn Olive

WAGYU FLANK STEAK* / 42
Carrots • Chestnuts • Bacon • Collard Greens

DUCK * / 32
Grains • Parnsip • Swiss Chard • Fig • Rosemary

BONE-IN PRIME BEEF RIBEYE * / MP
Creamed Onion • Malt Vinegar • Brussels Sprouts • Pop Over

CHEESE

MAGGIE’S ROUND* / 10
Massachusetts • Semi-Firm
Pistachio • Quince • Urfa • Herb Flowers

BLUEBIRD* / 10
Martha’s Vineyard • Blue
Brown Bread • Seeds • Cranberry • Benton’s Ham

TRICYCLE / 10
Wisconsin • Double Cream
Apple • Walnut • Dried Cherry • Seed Cracker

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