DINNER
STARTERS
HALF DOZEN CHILLED KUMAMOTO OYSTERS | 27
champagne mignionette
CHICKEN LIVER MOUSSE | 18
madeira gelee, grilled country bread
WARM Gougères | 9
poppy seeds, sea salt
LOCAL RADISHES | 9
vermont cultured butter, sea salt
CHARCUTERIE BOARD | 29
seasonal accompaniments
ARTISAN CHEESE BOARD| 28
seasonal accompaniments
CAST IRON GRIDDLED SWEET POTATOES | 15
miso, ginger, toasted sesame seeds
CRISPY DELICATA SQUASH RINGS | 17
parmesan, everything bagel seasoning
SALADS
add white anchovies | 3
CAESAR SALAD | 15
smoked bacon, little gem lettuce
add white anchovies | 3
WINTER RADISH SALAD | 17
heirloom apple, escarole, sage vinaigrette
LOCAL ARUGULA SALAD | 15
basil, mint, figs, parmesan, aged sherry vinaigrette
BURRATA SALAD | 26
shaved kabocha squash, honeynut squash, local pear, toasted pumpkin seeds
MAINS
Red Wine Braised Rabbit | 35
Poppyseed tagliatelle, apple wood bacon, caramelized fennel, hen of the woods
Poached Red Snapper | 35
Pear, parsnip, manila clams
SWEET CORN CAPPELLETTI | 29
stracchino cheese, chanterelles, chives, Parmesan
PAN SEARED LONG ISLAND DUCK BREAST | 42
heirloom apples, toasted anson mills farro, hakurei turnips
Nantucket Bay Scallops | 42
black truffle, sunchokes, black trumpets
PINELAND FARMS SHORTRIB AND CHEEK | 42
slow cooked beef, celery root, portabello mushroom, bone marrow crumbs
FRIED CHICKEN | 29
anson mills creamy grits, braised collard greens
SIDES
ANSON MILLS GRITS | 9
Braised Collard Greens | 8
TRUFFLE FRITES | 15
Hen-of-the-Woods | 15