With black cherries preserved in cointreau, whole grain mustard, pickled red onions, crostini
Scottish organic salmon gravlax with arugula, pickled beet, and cured lemon; smoked bluefish rillettes with grainy mustard, red onion jam, cornichons, and crostini
Finocchiona salame, spicy capicola, lomo, prosciutto di parma, cornichon, grain mustard, seasonal fruit compote, and crostini
Cremont ( goat's milk, soft, vermont creamery) with black walnuts; blu di bufala (water buffalo milk, soft, lombardi, italy) with ameranada cherries; ewephoria (sheep's milk, semi-firm, holland) with granny smith apple
Crisp spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
With sugar snap peas and cilantro
With manchego cheese and a sherry vinaigrette
Roasted red and golden beets, peppered goat cheese, grapefruit, toasted pistachios, arugula, anise seed vinaigrette
Mixed greens tossed in an apple cider vinaigrette with local apples, dried cherries, salted black walnuts and water buffalo blue cheese
Fried n.c. Shrimp, n.c. Calamari, scallops, market fish, and seasonal vegetables served with a roasted pepper and shallot dipping sauce
Seared rare and served over a curried chickpea salad of carrot, mango, and red onion with a cilantro/caper emulsion
Pan seared and served with sweet potato purée, frisée, radicchio, and pecan brown butter
Maine lobster salad on three warm, herb buttered house-made rolls
Pan seared and served with a green chickpea and mint cake, braised radicchio, preserved lemon yogurt, and crispy capers
Leg and thigh served with sweet potato puree, braised red cabbage with leeks and golden raisins, pistachios, and crispy leeks
Grilled and served with cauliflower "cous cous," caramelized fennel, roasted pearl onions, charred eggplant yogurt, and olive tapenade
Grilled and sliced, served with smokey potato purée, confit tomato, arugula, roasted shallot butter, and demi-glace
Grilled and served with parsnip, carrot, and snow peas tossed in a mushroom brandy cream, with pomegranate and demi-glace
Aged cheddar, applewood-smoked bacon, truffle aioli on house-made buns
Our herb salt
Fresh beet pasta, kale, leeks, pinenuts, ricotta cheese, local goat cheese, with a yellow beet sauce
Backfin crabmeat, serpentini pasta, sweet peas, local oyster mushroom bechamel, parmesan reggiano, garnished with fingerling potato chips
Sauteed with garlic, shallot, harissa, preserved lemon, and cilantro
With a lemon-honey glaze, red pepper flakes, and toasted peanuts
With fennel, garlic, shallot, capers, red grapes, rosemary, and ver jus
An assortment of our current offerings with accoutrements and toasted lavash
With buttered rum caramel, whipped cream, and toasted coconut
With dark chocolate ganache, whipped cream, and roasted salted peanuts
With orange simple syrup and coconut cream
With sweet whipped mascarpone cheese, dark chocolate sauce, dark cherry compote, and cognac simple syrup. Alcohol free w/o cognac syrup
With a hazelnut almond crust, house-made creme fraiche, and granola clusters
norcino salame, spicy capicola, lomo, la quercia berkshire prosciutto (iowa), cornichon, grain mustard, mini apple preserved in calvados, and crostini
sweet ash goat (hillsborough cheese co., goat cheese aged in vegetable ash, soft) with wet walnuts; morbay (goat and sheep's milk, semi-soft, wisconsin) with apricot jam; shepherd's way farms big woods blue (sheep's milk, soft, minnesota) with ameranada cherries
black cherries preserved in cointreau, whole grain mustard, pickled red onions, crostini
crisp spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, arugula
with wild mushroom cream sauce and local greens
seasonal greens and a lemon, honey, and cracked pepper vinaigrette
lump crab meat over shredded romaine lettuce, roasted red peppers, hard boiled egg, and a toasted shallot, horseradish-spiked dressing
house-cured gravlax over frisee and arugula with charred red onion, radishes, creamy buttermilk dijon vinaigrette, and crispy fingerling chips
roasted red and golden beets, peppered goat cheese, grapefruit, toasted pistachios, arugula, anise seed vinaigrette
classic caesar salad with chopped romaine lettuce and garlic croutons finished with pecorino toscano
grilled rustic bread with fresh goat cheese, grated plum tomato, arugula pesto, berkshire prosciutto, and spanish olive oil
maine lobster salad on two warm, herb buttered house-made rolls
on soft sesame seed roll with cabbage slaw
with aged cheddar, applewood smoked bacon, truffle aioli, on two house-made buns
with egg salad, pickled onions, and arugula on toasted rye bread
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.