DINNER

New England inspired cuisine influenced by the rhythm of the seasons and farmstead offerings. Eat well. Bon Appetit.

APPETIZERS

ARTISAN SEAFOOD CHOWDER | mushroom, fennel crackers 14

ORGANIC GILBERTIE’S MESCLUN GREENS | “veggie” cocktail 12

SUPER FOOD CHOPPED SALAD | kale, quinoa, Brussels sprout, cauliflower 14

BURRATINA & WATERMELON | strawberry, blackberry, balsamic, mint 17

DUCK CONFIT RISOTTO | mushroom, kale, crispy duck egg 15

GRILLED OCTOPUS | farro, truffle-mascarpone, watercress, pumpkin seed dressing 18

CHICKEN LIVER MOUSSE | grilled bread, frisée, pickled cherries 13

ANGUS BEEF CARPACCIO | frisee, arugula, fennel, tomato chutney, caper dressing, parmesan cheese  17

LOCAL OYSTER & HARD SHELL CLAMS | cocktail & mignonette or (6 Blue Point Oysters 18 – 6 Special Oysters MP) 16

CRAB STUFFED JUMBO SHRIMP | avocado, petite cress, citron pan jus 19

TUNA CRUDO | cucumber, lemon cream, chive oil 19

ENDIVE, WATERCRESS, APPLE | roquefort, walnut, dried blueberry 15

HOMEMADE SALMON GRAVLAX | horseradish cream, fingerling, petite cress 16

LOCAL CHEESE | Selection of three 16 or five 22
Selection of cheeses from the Fairfield cheese shop
hand-picked at the peak of their maturity

ENTREES
SQUID INK LINGUINNI & MANILA CLAMS | White wine-saffron-tomato broth 16/28

CHATHAM COD FISH MAITRE D’ | Baked butter beans, wilted kale, preserved lemon 31

CATCH OF THE DAY “CIOPPINO” | Chorizo, mussels, shrimp, calamari, fingerling 33

SCOTTISH SALMON “A LA PLANCHA” | French green lentils, asparagus, salsa verde  32

CRISPY DUCK BREAST | Whipped parsnip, sunchoke, foraged mushroom, sour cherry sauce 34

ALL NATURAL CHICKEN BREAST | Fingerling, apple, mushroom, Nuesky bacon, crème fraiche, au jus 27

BRAISED LAMB SHANK | Arborio risotto, cumin roasted carrots, mushrooms au jus 31

GRILLED HERITAGE PORK CHOP | Carrot-rutabaga creamed spinach, salsify, ginger glaze 32

14oz PRIME NY STEAK BORDELAISE | Sautéed mushroom, petite cress, Yukon gold gratin 44

PRIME ANGUS HANGER STEAK | Fries, shallot sauce 29

SIDES 7 | Carrot-creamed spinach — Gratin Dauphinois — Fries
Cauliflower “Risotto” — Broccoli “a la placha”
Sautéed mushroom 11