Serving Menu

SEAFOOD

Wild Caught Florida White Shrimp 2. Each

Little neck clams on the half shell 2. Each

Variety of oysters on the half shell 2. Each

Jonah crab claw 3. Each

Lento Roasted Oyster – shiitake mushrooms,

thyme butter, crispy shallots 3. Each

Maine Lobster 10. Half/20.

Fruits de Mer – six crab claws, gulf shrimp, oysters, clams

and a whole Maine lobster 35. Half/70.

 

SALADS

Greens, radishes, cucumber, aged sherry vinaigrette 6.

Caesar salad of Romaine lettuces, sourdough croutons, red onion, Parmigiano Reggiano 6.

Pickled beets, Lively Run chevre, pistachios, arugula, orange champagne vinaigrette 7.

Bolton curly greens, warm soft-boiled egg, tessa bacon, levain croutons, lemon pecorino vinaigrette 9.

Grilled local oyster mushrooms, Raindance Winter greens, pecans and maple balsamic vinaigrette 9.

House cured lamb belly ala plancha, over a “hoppin john” salad 10

Maine lobster salad, arugula, avocado, grapefruit, red onion 15.

HORS D’ OEUVRES (Recommended for sharing)

Fried stuffed olive, anchoiade, basil 1.50 each

Duck fat frites, garlic aioli, fresh herbs 6.

Duck liver pate, baguette, sweet pickled onions 9.

Poutine- Balsamic portabella fries, roasted red pepper sauce, herbed cheese curds   9.

Fried calamari, piquillo peppers, chickpeas, garlic aioli 9.

Country Style pork liver pate, grilled sourdough, apple relish   9.

Warm Old Chatham Camembert cheese, Baguette, spicy red pepper jelly  9.

 

 

APPETIZERS

Parsnip and apple soup with fried sage 7.

Arancini with sausage, tomato sauce, Parmesan, basil 9.     

Grilled Buffalo milk ricotta stuffed artichokes, spicy romesco sauce, fresh oregano 10.

Nantucket Bay scallops, black trumpet mushrooms, thyme, pancetta and pea shoots 15.

Seared Hudson Valley foie gras, hazelnut brioche pain perdue, grilled apple, maple jus 16.

MAIN

Pierogis over house cured sauerkraut with carrots and scallions, crème fraiche    21.

Parsnip lentil cakes, butternut squash sauce, braised kale and pear chutney (vegan) 18.

Braised Aberdeen Hill Farms lamb champvallon over garlic braised local kale 20.

Rotisserie roasted Gansz Farms pork, soft polenta, grilled fennel and maple pecan jus 24.

Gansz Farms roasted chicken breast in Parmesan brodo with Serrano ham, baby carrots, kale, hedgehog mushrooms 19.

Choucroute Garnie- Lento sauerkraut, fondant potatoes, baby carrots, Cotechino sausage, crispy cider cured pork belly, olive oil toasted bread crumbs 25.

Grilled duck breast, buffalo milk ricotta chive gnocchi, butternut squash, broccoli, grilled red onion, cranberry mostarda 26.

Aberdeen Hill grilled lamb chops, roasted fingerling potatoes, cipollini onions, black trumpet mushrooms, salsa verde 36.

Wild Atlantic hake, white bean stew of razor clams, fennel and pancetta with crispy artichokes 30.

South View Angus Farms grass-fed NY strip steak, bacon, cheddar and rosemary mashed potatoes, Bolton chard and porcini mushroom jus  38.

Crispy Arctic char, coconut, ginger and Maine shrimp rice, spicy pineapple salsa, Bolton bok choy, sweet shrimp broth 32.