Ingredient Focused

The menu changes daily depending on the season and availability of local ingredients. Meat, poultry, fish, vegetarian, gluten-free, and vegan options are always available as appetizers and entrees.

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Appetizers

Salad

Local Greens and Vegetables with optional local blue cheese crumbles. Topped with a house-made vinaigrette.
Crab Cake

Blend of Jonah Crab, Rock Crab, and Shrimp served with a Citrus and Herb Aioli
Pate Au Poivre

Chicken Liver, Pork and Black Peppercorn served with Sliced Fruit, Pommery Mustard, House-Made Chutney and Crackers with Pepper. Gluten-Free Crackers Available.
Smoked trout and chevre tartlet

Caramelized Leek, Roast Corn, and Thyme with Crème Fraiche and ethically sourced Paddlefish Roe
Burrata

Fresh Mozzarella with Triple Cream Filling, Drizzled with Wildflower Honey on Minted Mesclun Greens, Marcona Almonds, Membrillo, and House Pickled Pear.

Entrées

Our entrées change every week based on locally available and freshly foraged ingredients. Below are some examples of entrées that may be available at the time of your visit.

Scallops

Served on top of a stone-ground grit polenta cake with a side of local greens tossed in olive oil. This dish often features freshly foraged mushrooms and shaved local vegetables that change weekly.
Rabbit

Locally raised rabbit. It’s the leg and the loin served together. The leg is stuffed with a seasonal green and double-smoked bacon. A delectably smoky dish that pairs well with red and white wines.
Beef

The beef dish varies from week to week. Ranging from braised short rib, hanger steak, or a Wagyu ribeye as pictured above. Cooked to your preference, always featuring farm-fresh vegetables.
fish

Sourced from Boston harbor and delivered fresh every Thursday, Chef Michael Fuller chooses the fish each week based on the season and sustainable fishing practices.