our menu changes regularly based on our farmers market and offerings from our local producers

a la carte or ‘build your own’ prix fixe
3 courses + snack – 48

snacks – 6

wild mushroom pate, buckwheat crisp

marinated olives

to start – 12

torched buffalo mozzarella, strawberry sofrito, sunflower, greens

local rock crab, snow peas , yogurt chip, cilantro oil

spicy greens, mushroom bacon, walnut parmesan, pickled egg, rye crouton

to follow – 26

chickpea panisse, market inspired ratatouille, black olive caramel, buffalo feta, summer squash (vegan option)

pan seared line-caught haddock, roasted beet & dill salsa, filet beans, summer corn

free range chicken breast, wild mushroom ragout, whipped goat cheese, salt mine potato

dessert – 9

tiramisu, fresh berries (v)

buffalo yogurt cheesecake, whey caramel, stone fruit compote