Starters
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crab cake
jumbo lump crab, whole grain mustard, micro greens, and sriracha aioli / 18
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shishito peppers
skillet roasted peppers with extra virgin olive oil, lime, and pink sea salt / 12
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avocado toast
heirloom tomatoes, almond pistou, bee pollen, and avocado on grilled sourdough / 14
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lobster pizza
housemade squid ink dough topped with Maine lobster, saffron beurre blanc, ricotta salata, and parmesan / 28
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bacon & brussels pizza
housemade dough topped with rosemary & lemon whipped ricotta, bacon, melted leeks, crispy brussels leaves / 15
Salads
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house
grapes, dried fruit, cucumbers, nuts, tomatoes, Great Hill blue cheese, sherry vinaigrette, pita chips / 10
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caprese
fresh mozzarella, heirloom tomatoes, micro basil, balsamic reduction, served on top of housemade rosemary focaccia / 16
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caesar
black pepper crisp, asiago, romaine, creamy dressing / 12
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add a crab cake or steak / 12
Entrees
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sirloin steak
10 ounces of grass fed beef marbled potatoes, grilled asparagus, and black garlic vinaigrette / 35
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make it a surf & turf
add grilled shrimp / 8
add lobster roe butter / 12
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honey hot fried chicken
pickle brined fried chicken thighs, pimento cheese & apple butter dressed biscuit, and house slaw / 18
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seared salmon
farm raised Faroe Islands salmon served over jasmine rice and roasted shishitos, garnished with green papaya salad / 25
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cauliflower po'boy
cauliflower, lettuce, tomato, pickles, vegan remoulade, baguette, with old bay fries & lemon aioli / 16
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burger & bone marrow
10 ounces grass fed beef with cheddar cheese, crispy shallots, romaine, truffled white soy aioli, roasted bone marrow & shoestring fries / 20
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mushroom pappardelle
mushroom conserva, porcini puree, fresh pasta, with campari tomatoes and pea shoots / 24
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housemade bolognese
garganelli pasta, wild boar, chestnuts, pancetta, ricotta salata / 27