Menu items subject to change due to market availability

DINNER

Starters & Small Plates

Shrimp & Crab Bisque (GF)

10.5

Watermelon & Feta Salad

Mint :: sun gold tomatoes :: Pomegranate vinaigrette

10

Mussels with white wine & garlic (gf)

12/20

Tossed Salad

Hunts brook salad Greens :: cucumbers :: tomatoes :: carrots

8

Market Vegetable Chopped salad

Cucumbers :: carrots :: sun gold tomatoes :: green beans :: peaches :: blue cheese

9

Mains

Stonington Sea Scallops (gf)

Zucchini & Summer Squash Noodles :: pesto :: cherry tomatoes :: corn

15/26

Pasta & clams

Garlic :: butter :: corn :: pepper :: parmesan

20

Corn Ravioli

Fresh corn :: Kale :: scallion butter

12/19

Chicken & Totellini

Pesto :: tomatoes

12/22

Duck Breast

Green Beans :: sautéed peaches :: patty pan squash :: blueberry sauce

26

Filet of Beef

Potatoes :: greens: Mushrooms : black ledge Bleu cheese

30

vegetable Market plate (gf,V)

carrots :: :: kale: :: Cabbage :: beets:: eggplant :: corn :: Swiss Chard :: green beans

10/18

PLEASE notify your server of any food intolerances or allergies and any time constraints you may have.

A service charge of 20% will be added to parties of 6or more

Consuming raw or undercooked eggs, meats., poultry or seafood or shellfish may increase your risk of foodborne illnesses

With the exception of Pasta dishes & Flatbreads, everything on this menu is naturally gluten free. Vegetarian items can be prepared to suit a vegan diet, please inform your server of your preference.