Dinner

STARTERS

Chilled Corn Soup, Scallion Creme Fraiche
8.

Chinese Braised Pork Belly, Spicy Cabbage, Nuoc Chom
6.

Asparagus, Fennel, Arugula, Pickled Yellow Beets, Pecorino, Toasted Almonds
8.

Organic Greens Salad, Watermelon Radish, Pickled Onions, Vermont Goat Cheese
8.

Caesar Salad, Croutons, Parmesan
8.

Royal Rock Shrimp, Logan Turnpike Grits, Maple Cheddar,
14.


MAIN COURSE

Buccatini, Basil Pesto, San Marzano Tomato, Littleneck Clams
21.

Wild King Salmon, English Peas, Gnochhi,Tarragon Beurre Monte
26.

Halibut, Summer Corn, Chanterelles Mushrooms
24.

Painted Hills Striploin, Fingerling Potatoes, French Beans, Shallots, Bacon Vinaigrette
26.

Mint Rubbed Lamb, Israeli Cous Cous Salad, Chick Pea Vinaigrette
24.


***Please note menu items and accompaniments are subject to change based on season and availibility***