Starters

• crab cake

  jumbo lump crab, whole grain mustard, micro greens, and sriracha aioli / 18

• shishito peppers

  skillet roasted peppers with extra virgin olive oil, lime, and pink sea salt / 12

• avocado toast

  heirloom tomatoes, almond pistou, bee pollen, and avocado on grilled sourdough / 14

• lobster pizza

  housemade squid ink dough topped with Maine lobster, saffron beurre blanc, ricotta salata, and parmesan / 28

• bacon & brussels pizza

  housemade dough topped with rosemary & lemon whipped ricotta, bacon, melted leeks, crispy brussels leaves / 15

Salads

• house

  grapes, dried fruit, cucumbers, nuts, tomatoes, Great Hill blue cheese, sherry vinaigrette, pita chips / 10

• caprese

  fresh mozzarella, heirloom tomatoes, micro basil, balsamic reduction, served on top of housemade rosemary focaccia / 16

• caesar

  black pepper crisp, asiago, romaine, creamy dressing / 12

• add a crab cake or steak / 12

Entrees

• sirloin steak

  10 ounces of grass fed beef marbled potatoes, grilled asparagus, and black garlic vinaigrette / 35

• make it a surf & turf

  add grilled shrimp / 8

  add lobster roe butter / 12

• honey hot fried chicken

  pickle brined fried chicken thighs, pimento cheese & apple butter dressed biscuit, and house slaw / 18

• seared salmon

  farm raised Faroe Islands salmon served over jasmine rice and roasted shishitos, garnished with green papaya salad / 25

• cauliflower po'boy

  cauliflower, lettuce, tomato, pickles, vegan remoulade, baguette, with old bay fries & lemon aioli / 16

• burger & bone marrow

  10 ounces grass fed beef with cheddar cheese, crispy shallots, romaine, truffled white soy aioli, roasted bone marrow & shoestring fries / 20

• mushroom pappardelle

  mushroom conserva, porcini puree, fresh pasta, with campari tomatoes and pea shoots / 24

• housemade bolognese

  garganelli pasta, wild boar, chestnuts, pancetta, ricotta salata / 27