Menu items subject to change due to market availability

DINNER

Starters & Small Plates

Shrimp & Crab Bisque

12.5

Buttercup Squash Soup

 fresh ginger & turmeric soup with coconut milk

8

Mussels

With white wine & garlic

Wild Mushroom Crostini

Pesto :: sourdough baguatte

14

Roasted Brussels Sprouts

pomegranate dressing

9

Eggplant Meatballs

Roasted Heirloom Tomato Sauce with Spaghetti Squash

15

Salad of Hunts Brook Farm Lettuces

Lightly dressed with carrots & heirloom  tomatoes

9

Charcuterie Plate

Sweet & Hot Salami from Secchiaroli Farm  Aged Bloomsday :: Black Ledge Blue :: Womanchego Cheeses from Cato Corner Farm

16

Mains

Market Vegetable Plate

beets:: broccoli:: carrots :: greens :: squash:: :: cauliflower :: Brussels Sprouts ::

( can be prepared vegan, please tell your server)

20

Pumpkin stuffed with

Butternut Squash Risotto

 with Wild Mushrooms & roasted Fall vegetables

20

Vegetarian Spaghetti Bolognese

Creamy tomato sauce with beets, carrots & greens

22

Seared Scallops

Cauliflower Fritters :: Kale :: Bacon Jam

15/26

Shrimp

Spinach Fettuccine  :: Roasted Fall Vegetables

15/26

Octopus

Mussels:: Corn Risotto :: Arugula

30

Spaghetti with Clams

Broccoli :: parmesan :: garlic

25

Duck Breast

Delicate Squash :: pomegranate :: Brussels Sprouts

28

NY Strip Steak

Potatoes :: greens

30

Rigatoni with Hot Italian Sausage

roasted Heirloom Tomato Sauce

24

Spaghetti Bolognese

26 Please let us know of any food allergies or intolerances and any time constraints you may have.

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.