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• Six northern oysters on ice with sparkling wine mignonette 13
• “Old school” steak tartare with dijon aioli, celery heart salad and fried quail egg 13
• Full moon farms baby lettuce with grape tomato, red onion and shallot vinaigrette 6
• Roasted beet salad with orange supremes, watermelon, arugula, marcona almonds, lively run goat cheese and mint vinaigrette 10
• Bibb salad with grape tomato, red onion, creamy bleu cheese dressing and applewood bacon 9
• Classic caesar salad with parmesan cheese and sourdough croutons 7

• Eggs- daily preparation 8
• Pasta du jour – daily preparation -market
• Steamed blue hill bay mussels with white wine, garlic, parsley, shallots and butter served with frites 13
• Steak frites- daily preparation 15
• Wild Alaskan king salmon with horseradish-crumb crust, cucumber and creme fraiche 17
• Giannone farms free range breast of chicken with tuscan tomato-bread salad and salsa verde 15
• Pan seared breast of duck with pecan wild rice, haricots verts and pineapple chutney 14
• Summertime bolognese with peas, shiitake mushrooms, roasted tomato and parmesan over rigatoni 14
• Pan roasted shrimp with roasted tomatoes, chorizo, smoked paprika and white beans 15