Duck Fat Fried French Fries .4

Fried Herbs, Malt Vinegar Aioli

House Pickled Garden Vegetables .8

Herb Aioli, House Caraway Mustard, Aioli, Crostinis

Prosciutto and Marscapone Cheese Toast. 6

Kumquat Jam, Grilled Sour Dough Bread

Ocean Board .14

Assortment of house cured and smoked fish. Served with grilled bread, cappers, chopped egg and house pickles.

Butcher Board .17

Assortment of house made Terrines, Pates, and Cured Meats. Served with grilled bread, mustard, malt vinegar aioli and house pickles.

Artisan Cheeses Board .20

A selection of locally handcrafted cheese from Vermont and New Hampshire. Served with crostinis and fruit butter.

Sautéed Calamari .9

Capers, Oven Roasted Tomatoes, Ancho Chilies, Basil, Grilled Bread

 Seasonal Soup .11

Daily Inspiration

 Gnudi and Mushrooms.10

Braised Rabbit, Veal Demi, Pea Greens

Roasted Maitaki Mushrooms

Fried Cauliflower Salad .9

Native Greens, Marinated Chickpeas, Pickle Chips,

Meyer Lemon and Curry Vinaigrette

Native Greens and Heirloom Beet Salad .8

Toasted Sunflower Seeds, Champagne Vinaigrette

 Marinated Artichokes &

Fried Green Tomatoes .11

Balsamic and Chili Vinaigrette, Arugula

Shrimp Cocktail .8

 King Prawns, “Crab Boil Seasoning,” Cocktail Sauce, Coleslaw

Cast Iron Burger .14

 Munster Cheese, 1000 Island Dressing, Native Greens, Longwind Tomato, Pickle Chips

 Butter Bun, House Punched Fries

Mussels and Fries .16

 House Andouille Sausage, Gumbo Feliy, Okra, and “Chow-Chow”

Country Fried “Fire Bird” Chicken .14

 Cayenne Pepper, Louisiana Hot Sauce, Carolina Cornmeal, Coleslaw, Pickle Chips,

 Fried Green Tomatoes and Okra

Chicken Pot Pie .16

 Parsnips, Potatoes, Carrot, Celery, Onion, Herbs, Buttermilk Biscuits, Gravy

Marjorie’s Lobster Roll .17

 Maine Lobster, Milk Roll, Aioli, Drawn Butter, Lemon, House Punched Fries

Grilled Squab .31
Black Eyed Peas, Braised Greens, Red-Eyed Gravy, Crispy Leeks

Seared Day-Boat Scallops .27
Crab and Potato Chowder, House Bacon, Buttermilk Biscuit

Grilled Lamb Chops .32
Cilantro and Harissa Rub, French Lentils, Roasted Olive and Garlic Confit

Veal Chop Scallopini .30
Roasted Artichokes, Heirloom Fava Bean Ragu, Caper Berries, Truffle Butter

“RR Ranch” Prime Grade 13oz NY Strip .29
“Jo-Jo” Potatoes, Horseradish Aioli, Watercress, Veal Demi Glace

Cast Iron Seared Cured Duck Breast .28
Foie Gras Stuffing, Roasted Oyster Mushrooms, Duck Glaze

Seared North Atlantic Cod .24
Bouillabaisse Relish, Fried Tasso Ham, Saffron Aioli, Sourdough Bread

House Bucatini Pasta .21
Grilled Yellow Fin, Birds Eye Chili Bolognaise, Roasted Baby Eggplant, Herb Bread Crumb, Basil

Veal Meatloaf  .19
Buttermilk Mashed Potatoes, Roasted Carrots and Turnips, Sundried Tomato and Caper Glaze





Seasonal Sides
.4 per side

Buttermilk Mashed Potatoes
Roasted Beets with Mint and Goat Cheese
Braised Greens in Crème Fraîche and Whole Grain Mustard
Sautéed Cultivated Mushrooms
Roasted Seasonal Vegetables

Executive Chef Peter Varkonyi

Sous Chef Krystal Beauregard

There will be a gratuity of 20% added to parties of 6 or more