RAW & CHILLED SEAFOOD Chilled Pemaquid Oysters on the Half Shell
3.50 each
Shrimp Toast Celery and Ginger Aioli
14
Arctic Char Tartare Horseradish and Lemon
13
Sea Scallops Bacon, Nardello Peppers, and Blueberries
14
FOR THE TABLE Crispy Grits Country Ham and Bourbon Aioli
10
Hay Roasted Oysters Salsify and Pickled Shallots
15
Chicken Liver Terrine Pickled Sour Cherries and Green Tomato Jam
14
Crispy Oysters Pickled Cucumber and Jalapeno Aioli
15
Grilled Flatbread Charred Corn, Cilantro, Feta, Roasted Tomatillo, and Black Pepper Mayo
17
Smoked Whitefish Mousse Trout Roe and Grilled Bread
15
APPETIZERS Chilled Corn Soup Lobster, Peaches, Peppers, and Cilantro Sorbet
15
Poached Farm Egg Corn, Green Tomatoes, Peanuts, Mushrooms, and Fried Okra
16
Heirloom Tomato Salad Husk Cherries, Shell Beans, and Basil
16
Braised Short Rib Ravioli Summer Squash, Sweet Peppers, and Tomatillo
17
Charcoal Grilled Squash Fresh Ricotta, Pine Nuts, and Cilantro
15
Green Tomato Carpaccio Buttermilk, Croutons, Mint, and Scallions
13
Crispy Pork Belly Fresh Boiled Peanuts, Banana Peppers, and Concord Grapes
16
Corn & Ricotta Filled Pasta Sour Cherries, Jalapeno, and Basil
16
ENTREES Whole Smoked Trout Charred Red Onions, Pickled Mushrooms, and Watercress Slow Roasted Arctic Char Summer Squash, Sesame, Yogurt, and Grilled Nectarines
29 26
Braised Lamb Shoulder Romano Beans, Poblano Pepper, Squash, and Hazelnuts
30
Long Island Fluke Chilled Tomato Broth, Cranberry Beans, Melon, and Crispy Squid
32
Chicken Under a Brick Corn, Sour Cherries, and Shishito Peppers
26
Grilled Pork Sausage Crispy Croquette, Pickled Peppers, Eggplant, and Peaches
24
Chef Kyle Knall