island creek oysters (duxbury, ma) marinated with thai chili, kalamansi lime and cilantro

daily changing presentations of meats, seafood and vegetables

house-made yukon gold potato gnocchi with chanterelle mushrooms, english peas, bacon, and pecorino cheese

point judith calamari sauteed with roasted cauliflower, tomato and basil

sweet and spicy wild boar meatballs with glazed cipollini onions and rosemary

with parmigiao and thyme

with mascarpone granata

roasted beef sirloin with fork crushed yukon potaotes, taleggio cheese and grilled asparagus with a red wine demi glace

oven-roasted fennel-glazed pork tenderloin over a shell bean and crispy bacon ragout

pan roasted statler chicken breast and confit leg with mustard greens, glazed radish and a semolina-herb dumpling finished with a pan sauce

changing presentations of the freshest varies of seafood

pan seared georges bank diver scallops with grilled scallions, marinated chantrelle mushrooms, creamed corn and bacon

mint marinated bay of fundy salmon served with hen of the woods mushrooms, cipollini onions, spinach and a fava bean and creme fraiche drizzle

semolina cake, buttermilk panna cotta, poached yellow peach, blueberry and ginger jam

toasted pound cake, chantilly cream, mango compote

red wine bavarian, walnut shortbread, pork wine poached mission figs