Dinner

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

1 lb.Maine Lobster 10. Half/20. Whole

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 ,rye sourdough  croutons,

red onion, Parmigiano Reggiano 7.

Pickled beets, First Light Creamery feta, pistachios, endive, orange champagne vinaigrette 7.

Maine lobster salad, Local Organic lettuce, avocado, grapefruit, red onion 15.

Antipasto salad, Bolton arugula, red meck cheese, oil cured olives, roasted red peppers, white balsamic vinaigrette 9.

BLT Salad – applewood smoked bacon, romaine, fried green and fresh red tomatoes, buttermilk scallion dressing 10.

 

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, First Light Creamery cheese curds   9.

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

Pork liver pate, grilled baguette, sauce gribiche 8.

Foie Gras, sourdough almond pain perdue, whiskey pear gastrique 16.

 

 

APPETIZERS

Broccoli Soup with green garlic 6.

Smoked turkey and black bean soup 6.

PEI Mussels, curry butter, ginger, coconut, cilantro 10.

Chickpea tempura fried soft-shell crab, Asian peanut and sesame cabbage slaw and smoky spicy aioli 12.

Grilled Wallman Farms asparagus with hardboiled egg, truffle oil and fresh herb vinaigrette 9.

 


 

MAIN

Grassland Farms crispy duck confit, spring risotto of green garlic, ramps, asparagus and pancetta, rhubarb relish 21.

Local beef burger, ramp relish, fresh tomato and provolone cheese, frites 13.

Gansz Farms roasted chicken stuffed with provolone and breadcrumb, spaghetti, Dino kale, tomato sauce and basil 22.

Seven Bridges Farms grilled sirloin, cheddar-green garlic hash browns, chard with bacon, chanterelle mushroom jus 30.

Gansz Farm grilled pork porterhouse, olive oil leek mashed potatoes, sherry glazed fiddlehead and mushroom jus 32.

Quinoa carrot cakes, curried artichoke sauce, sweet onion relish and Bolton Farms pok choi 16.

Quiche with local fresh tomato, cheddar cheese and Bolton basil served with a petit house salad 15.

Goat cheese stuffed ramp raviolis, tomato sauce, Wallman Farms asparagus, shiitake mushrooms and Pecorino 21.

Wild Alaskan king salmon, bacon and mustard lentils with cauliflower and beet relish 28.

Cajun dusted pan seared catfish, black beans, rice and crab with pineapple salsa 18.

Pan seared diver scallops, crab, green garlic fennel rice cake, cucumber beurre blanc, Bolton pea shoots 30

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Please note:  We update our menu daily at 5pm. 

Due to the seasonal nature of our food, all menu items are are subject to change.

Everything is made in house!