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




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