MENU
Our menu offers seasonally driven, local ingredients and therefore, is updated frequently.
Menu items are subject to change according to seasonality and availability.
CHEF'S TABLE
Five Course Tasting Menu 75
Five Course Vegetarian Tasting Menu 60
Five Course Tasting Menu & BEVERAGE PAIRINGS 100
DIPS
Warm Feta Dip - 16
feta, olive tapenade, tomato, crudité, + pita
Aubergine - 7
eggplant, garlic, roasted onions, evoo, + smoked salt
Tzatziki - 7
yogurt, cucumber, lemon, + dill
Hummus - 7
chickpeas, lemon, raselhanout, + tahini
SMALL PLATES
Swell Oysters* - 18 / 33
raw Hampton Harbor oysters, cocktail sauce, + house mignonette
Manchego Croquettes - 13
La Mancha Manchego, Bell & Goose Camambert, + raspberry jalapeño
Braised Mussels* - 15
Short Creek Farm chorizo, white wine, smoked paprika, + garlic bread
Burrata Flatbread - 15
truffle, arugula, + confit tomato
Bison Meatball* - 12
Hackmatack Farm bison, pork, + apple tomato chutney
Prime Beef Carpaccio* - 17
lemon vinaigrette or truffle mayo, parmesan, pine nuts, + quail egg
Spanakopita Pie - 12
spinach, leeks, + feta
Slow Braised Octopus* - 19
eggplant, smoked Heron Pond Farm potato, + cherry
Calamari* - 16
chickpeas, pepper, olive relish, tomato, feta, + lemon
Bacon Croquettes* - 12
Short Creek Farm bacon, paprika, + tomato jam
Salted Cod Fritters* - 13
Heron Pond Farm potato, saffron aioli, + Kayla's Cuttings microgreens
Chicken ‘n Waffles Liver Pâté* - 13
apple preserve + smoked salt
GREENS
Village Salad - 11
Backyard Farm tomato, feta, olives, pickled red onion, red wine vinegar + Greek evoo
Tinos Caesar - 11
little gem, white anchovy, garlic croutons, parmesan, Maine Family Farm egg, + evoo mayonnaise
Burrata Salad - 11
local greens, tomato confit, toasted hazelnuts, Kayla’s Cuttings microgreens, + lemon vinaigrette
PASTA
Spanakopita Ravioli* - 26
spinach, feta, + avgolemono
Short Rib Tagliatelle* - 27
Winnicut River Farm slow braised beef, whipped goat cheese, + arugula
Lamb + Goat Bolognese* - 26
Riverslea Farm lamb confit, tomato, + parmesan
SIGNATURES
Pan Seared Cod* - 27
local cod, brussels sprouts, local lobster risotto, + green crab demi
Pan Seared Boneless Half Chicken* - 29
Vernon Family Farm chicken, sweet potato skordalia, brussels sprouts, + black garlic demi
Greek Fish Stew* - 27
seacoast lobster, salmon, cod, P.E.I. mussels, + local green crab
Wood Grilled Pork Chop* - 28
Tuckaway Farm & Contocook Creamery corn polenta, butternut squash, apples, + calvados
Slow Braised Lamb Shank* - 40
Riverslea Farm lamb, mashed potato, house sauerkraut, + mustard demi
Steak Diane* - 52
8 oz. USDA prime filet, lobster risotto, Dunk’s mushrooms, + butternut squash
Wood Grilled Lamb Chops* - 46
Riverslea Farm lamb, hot honey balsamic, rosemary potato, + roasted sun-chokes
Steak Frites* - 54
16 oz. USDA prime ribeye, pommes frites, + truffle aioli
Wood Grilled Salmon* - 28
leek onion fritter, lemon farro, + chardonnay sauce
Moroccan Beef Stew* - 27
Winnicut River Farm beef, Heron Pond Farm potatoes, carrots, + goat cheese
SIDES
Vernon Feta Brined Chicken* - 14
Lamb by the Chop* - 10
Wood Grilled Octopus* - 14
Blue Cheese - 5
Seasonal Vegetables - 8
Steak Fries - 8
Truffle Fries - 8
Cacio e Pepe - 12
--
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
