Dinner Menu

Friday, December 16th, 2011

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Small Plates


Spiced butternut squash soup, toasted coconut or Cream of Potato, leek and mussel

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants, sage

Fried East Coast Oyster Tacos

slaw, almond romesco, cilantro and jalapeno

Woven Roots Mixed Greens

 pomegranate, radish, pistachio, fennel and ricotta salata

Trio of Arctic Char Gravlax

egg salad, Jerusalem artichoke salad, potato salad, heirloom turnip latkes

Misty Knoll Chicken “Nuggets”

cranberry mustard, bacon plum jam, spicy lemongrass, sweet potato mousse

Sauteed Montauk Bluefish Cake

smoked balsamic onions, tatsoi, garlic-caper aioli

Crispy Lamb Neck

black olive oil, pepperoncini, chickpea hummus and roasted red onion


Wanabea Rabbit Rillettes

sourdough toasts, fruit chutneys, pickled things, mustard

Sourdough toasts 2. Greens and vinaigrette 8. Chicken liver and almond pate 10.




Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil

Orecchiette, butternut “mac and cheese”, aged cheddar, maple sweet and sour

Linguini, bone marrow tomato sauce, crumbs

Ruffle pasta, arugula pesto, chicken and sweet Japanese turnips




Roasted Georges Bank Monkfish

Brussels sprouts, petite Caesar, croutons, crushed Overmeade Gardens potatoes


Bacon Poached Rhode Island Hake

spicy Berry Patch collard greens, black pepper grits, green tomato jam


Seared Long Island Day Boat Fluke (aka summer flounder)

striped acorn squash puree, fennel, leeks, quinoa, couscous and curry

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local