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Bites and Raw Bar

 

Half Dozen Raw Oysters

 

Crudo of Hamachi with charred jalapeño and avocado crème fraiche, fried shallots, radish, and sesame

 

Stuffed Olives with House Made Fennel Sausage and Crushed Tomato Sauce

 

Beef Tartare with Herb Salad and Sourdough Croutons

 

Small Plates and Veggies

 

Chicken Liver Mousse Toasts with Tart Cherry-Red Onion Marmalade, Sea Salt and Lavender Honey

 

Brussels Sprouts “Panzanela” with Torn Sourdough, Sultana Raison, Capers

 

Roasted Hen of the Woods, Pecorino, Balsamic Wood Oven Roasted Cauliflower, Capers, Calabrian Chiles

 

Grilled Grapes with Balsamic, Burrata and Toasted Pine nuts

 

Beets with Toasted Pistachio, Dill, and Greek Yogurt

 

Salad of Arugula, Fennel, Fava bean, and English peas with Soft herbs and Feta

 

Steamed PEI Mussels with Spicy Sausage, Fort Pt Beer, Garlic Mops with Uni Butter

 

Wood Oven Asparagus with Creamed Morel Mushrooms

 

White Wine Braised Meatballs with Pine Nuts and Pickled Shallot

 

Red Wine Braised Lamb Neck with Mint Salsa Verde, Preserved Lemon, and Spicy Grits

 

Entrees

 

Slow Cooked Pork Shank with Anson Mills Polenta, Spring Onion, Braised Greens

 

Wood Oven Half Chicken Under a Brick with English Peas, Nantes Carrot and Dressed Tendrils

 

Red Wine Braised Short Ribs with Potato Puree, Herb Salad, Jus

 

Pan Roasted Local Petrale Sole with Sugar Snap Peas, Fingerlings,and Brown Butter Sauce