Dinner

Thursday October 28 – Saturday October 30

Starter

KALE SALAD          $10. Dried Fruit, Walnuts, Apple Cider Vinaigrette, Fresh Pear

MUSHROOM TOAST        $15. Shiitakes, VT Goat Cheese, Fig Balsamic, Herbs, Picked Peppers

SEA URCHIN       $20. Local Greens, Siberian Supreme Caviar, Ponzu, Kumquats, Shaved Vegetables, Chili Oil

Mid-Course

 VEGETABLE SORPRESINE        $25. Paprika Pasta, Broccoli, Butterscotch Squash, Truffle Cream, Pinenuts

LITTLENECK CLAMS    $20. White Wine Broth, Leeks, Smoked Mascarpone, Garlic Bread, Herbs 

Entreé

SEA SCALLOPS        $34. Roasted Starry Night Squash, Marcona Almonds, Maple Brown Butter

SWEET PICKINS DUCK      $36. Blue Moon Radish, Arugula, Grilled Apples, Cherry Hoisin

45-DAY DRY AGED NY STRIP     $45. Marble Potatoes, Brussels Sprouts, Truffle Cream

Consumption of raw and undercooked eggs, fish/shellfish, and meat may increase the possibility of foodborne illness, especially if you have certain medical conditions. 

Please alert your server of any dietary restrictions and allergies.