This menu is inspired by the Mediterranean - from the markets of Greece and Italy to the coasts of Spain, France and North Africa. I cook through the lens of New England seasons, using local farms, coastal seafood and flavors that shaped my training and travels.

-GJ Overmars
Executive Chef

For a closer look at each dish, sourcing methods, and to learn more about our local and/or sustainable partners- Check out our ‘Chef’s Cut’ Here