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Appetizers
Crispy Fried Ipswich Clams / preserved lemon tartar sauce  market price
Steak Tartare / branded with cracked pepper / toasted potato bread  17
Point Judith Calamari / roasted peanuts / sweet Thai chili sauce  14
Warm Beet Salad / Great Hill bleu / house cured pancetta  12
Jumbo Lump Crabcake / sambal aioli  16
Lobster-Sweet Potato Bisque / native cranberry beans / house made tasso  12
House Smoked Salmon / heirloom apple-celeriac slaw / dark bread  14
Nesenkeag Farm Field Green Salad / warm pecan crusted goat cheese  11
Tuna Tartare / avocado / salsa  17*


Raw Bar
Island Creek Oysters / MA  16
Bee’s River Oysters / Cape Cod  17
Pat Woodbury’s Littlenecks  14
Wild White Shrimp Cocktail  18
Seafood Tower / serves 2-4p  44


Wood Oven Pizza*
White Clam Sauce / rapini / fire roasted hot peppers / ricotta salada  16
Classic Margarita  15
Vermont Chèvre / bacon / vidalia onion  16
Smoked Duck / dry jack / avocado / pico de gallo  17

*Pizzas are available for take out. Full price applies.


Entrées
Maine Lobster Tail Schnitzel / German fingerling potato salad  40
Veal Milanese / ratatouille / organic chicken egg  35
Cornmeal Crusted Day Boat Haddock / white shrimp / house made chorizo  29
Berkshire Pork Osso Bucco / braised red cabbage-pork belly / mascarpone polenta  29
Atlantic Salmon / red kuri squash ravioli / brown butter-sage vinaigrette   29*
Brick Roasted “all natural” Chicken / Cabot ‘clothbound’ cheddar mac ‘n’ cheese  27
Grilled Lamb Rack / butternut squash risotto / black cumin-currant sauce  45*
Swordfish Steak / black mission figs / prosciutto  31
Wolfe Neck Filet Mignon / sweet potato gratin/ leaf spinach  42*
Swiss Chard-3 Cheese Cannelloni / cultivated mushrooms / rouge vif d’etampes  26


Sides
Potato-Leek Croquettes  7
Brussel Sprouts / bacon / cipollini onion  8
Whipped Yukon Gold Potatoes  6
Asparagus Spears / toasted almonds  8
Hand Cut French Fries / rosemary aioli  7
Cabot ‘Clothbound’ Cheddar Mac ‘n’ Cheese  8


Eric Brennan, Executive Chef