Dinner Menu

Drinks Private Dining Lunch / Brunch Pub Night Happy Hour  Mother’s Day

Prelude

Lockbriar Carrot & Rabbit Ravioli 17/34

carrots & celery confit/braising liquid/butter

Charred Octopus & Crispy Pork Belly 19

castelvetrano olives/peewee potatoes/gigante beans/mustard seeds/arugula/piquillo gel/zucchini basil sauce

Local Asparagus & Beet Salad 16

micro lettuces/cured duck egg yolk/sunchoke coulis/prickly pear-avocado vinaigrette

Jumbo Lump Crabcake 19/38

avocado mousse/herb salad/passion pearls & dressing

Crispy Veal Sweetbreads 17

charred sweet gem lettuce/spring pea puree/crispy prosciutto/toasted hazelnuts/verjus sauce

Entrees

Pan Seared Faroe Island Salmon 33

textures of local beets/smoked roe/watercress butter sauce

New Frontier Bison Teres Major 36

gochujang marinated/olive tapenade/eggplant puree

Jumbo New Bedford Sea Scallops 38

confit celery root & puree/black truffle shallot vinaigrette

Braised “Free Range” Lamb Shank 39
baby vegetables/creamy herb-mascarpone barley/red wine jus

Grilled Semi-Boneless Baby Chicken 30
vidalia onion soubise/wilted swiss chard/local shiitake mushrooms/mushroom-garlic flan/herb chicken glace

Sides

Sides

Roasted Asparagus 10

preserved lemon vinaigrette

Risotto 9
italian arborio rice/butter & parmesan

Baby Heirloom Carrots 10

carrot top pesto/gingerbread soil/curry yogurt sauce

Dessert

Chocolate Praline ‘Kit Kat’ raspberry sauce 10

Espresso Panna Cotta coffee syrup/brown sugar panko/whipped cream 10

Vanilla Crème Brûlée almond biscotti 10

Apple Rustic caramel sauce/hazelnuts/old fashioned ice cream 10

Artisanal Cheese Board 19

goot essa gouda/old german weissa/edel blue

glazed walnuts/poached persimmons/honeycomb/housemade jam/sesame crackers

Please note: this is a sample menu, and items are subject to change due to availability and seasonality.