• Stuffed Red Pepper

  Red quinoa and vegetable filling, braised winter greens,
  fried green tomatoes, beet Tzatziki sauce

  25

• Pan Seared Diver Scallops

  Veggie pancakes, pea tendrils, pea sauce and mango relish

  28

• Seared Black Cod

  Celery root, scallions, black trumpet mushroom risotto,
  lemon beurre blanc

  29

• Clams and Mussels Stew

  Steamed Woodbury’s littleneck clams and P.E.I. mussels with
  lemon grass broth, shallots, cherry tomatoes, grilled andouille sausage,
  squid, celeriac slaw and grilled crostini

  27

• Roasted All Natural Chicken

  Grilled escarole, cannellini bean puree, brown butter-sage sauce

  25

• Seared Duck Breast *

  Brûlée rillette, sautéed spinach, ricotta dumplings,
  cranberry port sauce, kumquat chutney

  28

• Grilled Skirt Steak *

  Grilled onions, braised beets, and Pecorino Romano salad,
  polenta fries, salsa verde

  28

• Grilled Double Pork Chop *

  Duxelles couscous, grilled escarole, mustard fingerling potatoes,
  caramelized pears

  28

• Vermont Organic Lamb Two Ways

  Grilled rack of lamb and braised lamb shoulder, white beans,
  sautéed black kale and mint

  30

SMALL DISHES AND SIDES

• Mixed Olives

  Sicilian, Picholine, Gaeta, Nicoise and Kalamata    5

• Roasted Almonds with sea salt    5

• Veggie dolmades rice, pine nuts and golden raisins    6

• Wilted Greens    5

• Fried Polenta    5

• Ricotta Dumplings    5

• Grilled Escarole    5

DESSERTS

• Deep Chocolate Torte

  Dulce de leche, cherries, cocoa nib florentine

  8.5

• Ouzo-scented Olive Oil Cake

  Toasted almond, honey crème fraîche, quince paste

  8.5

• Almond Blancmange

  Mango compote, coconut tuille cookie

  8.5

• Vanilla Bean Crème Brûlée

  Pistachio cookie

  8.5

• Seasonal Sorbet

  Fresh fruit and hazelnut biscotti

  8