market lettuces
ramps, radishes and favas on toast, red wine dijon vinaigrette
13

fried artichokes
escarole, parmesan, croutons, roasted garlic & lemon aioli
15

roasted beets
goat cheese ravioli, fried shallots, toasted pine nuts
16

local asparagus
braised leeks, crisp ginger, carrot vinaigrette
15

sauteed squid
black risotto, fennel, celery root, calamata olive, lemon
17

cornmeal crusted soft shell crab
mustard greens, house smoked bacon, ramp mayo
17

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vegetables
grains, greens and legumes
14 / 25

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pan roasted chicken
lemon fried potatoes, shitakes, escarole
27

grilled lamb
stuffed cabbage, tomato, dill, jasmine rice
28

grilled arctic char
gingered chickpea and tomato stew, spinach and garlic bread gratin
28

slow rendered duck breast
kasha, garlic and chili bathed broccoli rabe, caramelized red wine sauce
29

pan fried monkfish
market greens, house made fettuccini, spring onion, green garlic, lemon brown butter
30

tasting menu
85 / 45

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green plate special
$40
four course vegetarian tasting
tuesday, wednesday, thursday
dinner 5:30—10:00