Menu items subject to change due to market availability

DINNER

 

Starters & Small Plates

 

Shrimp & Crab Bisque (GF)

10.5

 

 

Mussels with white wine & garlic (gf)

12/20

 

Curried Butternut Squash & Apple Bisque (gf,V)

8

 

Smoked Salmon , Corn & Leek Fritter

Siracha cream

9.5

 

 

Roasted squash, house-made ricotta & honey crostini

9.5

 

 

Autumn Rice paper wraps (gf)

Zucchini :: butternut  Squash :: radish :: arugula :: sesame seeds

9

Mains

 

Stonington Sea Scallops (gf)

Roasted Cauliflower :: squash :: Brussels speouts

15/26

 

Paella (gf)

Mussels, Shrimp, Chorizo & clams :: Rice :: saffron :: tomatoes

14/24

 

Pomegranate glazed Chicken (gf)

Roasted Squash :: Greens

12/20

 

Whole Roasted Trout (gf)

Roasted Fall vegetables :: potatoes

24

 

Shrimp gf)

Sautéed with lime & black garlic :: corn :: Quinoa:: squash :: feta

14/24

 

Duck (gf)

Vegetable hash :: ginger glaze

26

 

Lamb Sausage

Gemelli  Pasta :: Feta :: Kale

12/20

 

Pumpkin (gf,v)

Stuffed with roasted vegetables

18

 

Cheese Tortellini

Roasted Squash :: wild  Mushrooms :: cheddar :: thyme

16

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.