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

ABOUT CHEF GJ

MEZÉ

$16

Warm feta dip

whipped and oven baked feta, olive tapenade, tomato, crudités, pita

$16

$18 / $33

Swell oysters*

raw with cocktail sauce, horseradish, & mignonette

$18 / $33

$21

Pan seared scallops*

bone marrow, mushroom demi, truffle

$21

$11

Tzatziki

yogurt, cucumber, garlic, lemon, dill, crudités, pita

$11

$14

Mushrooms arancini

risotto, Dunks mushrooms, roasted mushroom jus, shaved parmesan, rosemary oil

$14

$15

Sticky pork belly*

duck fat corn bread, feta, green olive tapenade, pickled onion

$15

$17

Prime Beef Carpaccio*

baby kale, parmesan, truffle aioli, quail egg, pine nuts

$17

$19

Slow braised octopus *

saffron risotto, chorizo, fermented pepper puree

$19

$16

Stracciatella

raspberry balsamic, alfalfa, baby kale, pistachio, nasturtiums

$16

Bang island mussels*

escabeche, baguette, urfa biber, capers

$16

$15

Lamb Meatballs *

harissa, pomedori, polenta, goat cheese

$15

$16

Calamari*

phyllo crisp, olives, lemon-tomato relish, feta

$16

$10

Green crab bisque *

focaccia crumble, fresno oil

$10

Supporting New England Coastal Sustainability

$1.00 goes to greencrab.org

$13

Chicken and waffles *

liver pâté, strawberry rhubarb jelly,fried onion

$13

$11

Village salad

vine ripe tomatoes, feta, olives, pickled red onion, red wine vinegar, olive oil

$11

$14

Tinos caesar

little gem, garlic croutons, aioli, white anchovy, parmesan, soft boiled egg,

$14

Entrées

We don't use seed oils in our kitchen; we exclusively use beef tallow, evoo, + butter.

$32

MAINE salmon *

vadouvan curry, summer squash and zucchini, ricotta tortellini

$32

$49

lamb chops*

baby eggplant lasagna, agro dolce, mozzarella, pistachio

$49

$29

Pan seared cod *

lobster risotto, butter carrots, green crab demi, chive oil

$29

$28

Tinos ragu ravioli *

local beef, tomato sugo, wild arugula, parmesan

$28

$26

Mushroom Pansotti

confit cherry tomato, feta yogurt, radicchio, pine nuts

$26

$29

black sea bass *

kakavia, green crab, leek potato cake, bang island mussels, pistou

$29

$59

Heritage beef tenderloin*

potato galette, grilled asparagus, green peppercorn gel

$59

$65

Heritage Rib eye*

pommes frites, Dunks mushrooms, summer truffle, diane sauce

$65

$39

New England raised duck breast *

confit duck nugget, cous cous, bok choy, medjool sauce

$39

$32

Iberian pork chop

corn polenta gnocchi, kale ricotta torte, pickled mustard sauce, old beemster

$32

diner menu

early summer 2026

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.

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