DINNER
MENU
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
TINOS’ EARLY WINTER MENU
MEZÉ
$16
Warm feta dip
whipped and oven baked feta, olive tapenade, tomato, crudités, pita
$16
$11
Tzatziki Warm feta dip
yogurt, cucumber, garlic, lemon, dill, crudités, pita
$11
$18
/
$33
Swell oysters *
raw with cocktail sauce, horse radish, & mignonette
$18
/
$33
$16
Cicchetti Trio
three daily Venetian bites, elevated with seasonal mediterranean and local ingredients
$16
$14
Mushrooms arancini
crispy risotto, Dunks mushrooms, roasted mushroom jus, shaved parmesan, rosemary oil
$14
$16
Calamari *
chickpeas, peppers, lemon tomato relish, feta
$16
$10
Green crab bisque *
focaccia crumble, fresno oil (supporting New England coastal sustainability) 1.00 goes to green crab.org
$10
$16
Kakavia (Greek fish stew) *
green crab broth, Bang Island Maine mussels, cod quenelle, saffron
$16
$11
Village salad
vine ripe tomatoes, feta, olives, pickled red onion, red wine vinegar, olive oil
$11
$13
Tinos caesar *
little gem, garlic croutons, aioli, parmesan, soft boiled egg
$13
$21
Signature Pan seared scallops *
bone marrow, mushroom demi, winter truffle
$21
$15
Sticky pork belly *
corn polenta, cherry glaze, smoked paprika, pickled sweet potato
$15
$15
Lamb Meatballs *
saffron lamb jus, whipped feta yogurt, tomato olive confit, phyllo crisp
$15
$19
Slow braised octopus *
saffron risotto, chorizo, fermented pepper puree
$19
$17
Beef carpaccio *
baby kale, parmesan, truffle aioli, quail egg, pine nuts
$17
Entrées
We don't use seed oils in our kitchen; we exclusively use beef tallow, evoo, + butter.
$26
Pumpkin ravioli
sage brown butter, hazelnuts, figs
$26
$28
Tinos ragu *
local lamb and beef, tagliatelle, tomato sugo, parmesan
$28
$28
Wood Grilled wild king salmon *
lemon ricotta tortellini, honeynut squash, confit lemon, lemon beurre blanc
$28
$28
Pan seared cod *
mushroom risotto, braised leeks, green crab demi, chive oil
$28
$49
Wood grilled lamb chops *
lemon potatoes, balsamic celeriac, roasted black garlic cream, rosemary ash
$49
$49
Slow braised Vadouvan lamb shank *
saffron coconut nage, carrot ginger puree, cous cous
$49
$32
Iberian pork chop *
corn polenta gnocchi, ricotta kale, old Beemster, cranberry demi
$32
$58
Heritage beef tenderloin *
smoked potato, charred broccolini, pearl onions, green peppercorn jus
$58
$62
Heritage Rib eye *
pommes frites, dunks mushrooms, winter truffle, diane sauce
$62
$29 *
Slow braised Short rib stew
Winnicut River Farm beef, truffle corn polenta, whipped goat cheese, roasted root vegetables
$29 *
$38
New England raised duck breast *
confit duck nugget, charred parmesan endive, orange farro, thyme jus
$38
SIDES
$14
FETA BRINED STATLER CHICKEN*
$14
$11
LAMB BY THE CHOP*
$11
$15
WOOD GRILLED OCTOPUS*
$15
$12
CACIO E PEPE
$12
$8
POMMES FRITES
(truffle +1.50)
$8
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
