teenage greens
cucumber 'tea sandwich', red wine vinaigrette
8

roasted beets
goat cheese ravioli, fried shallots, toasted pine nuts
13

crispy farro cake
roasted cauliflower, hen of the woods mushrooms, house smoked bacon, charred balsamic onions
14

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

pole bean and shell pea salad
endive, purslane, greek feta, white wine vinaigrette
14

seared sea scallops
wilted arugula, crispy hominy fries, pepper, onion & caper compote
16

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vegetables
grains, greens and legumes
14 / 24

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wild east coast halibut
warm carrot, celery root and chickpea salad, savoy cabbage, carrot coriander sauce
28

cast iron crispy guinea hen
boneless thighs, roasted potatoes, lemon garlic pan sauce, cremini mushrooms, shell peas
26

wild striped bass
new potato salad, grilled zucchini, cherry tomatoes, olive, parsley & anchovy compote
27

grilled lamb
yoghurt dressed rice and cucumber salad, roasted tomato, sauteed spinach
28

slow rendered duck breast
kasha, roasted turnips, market greens, caramelized red wine sauce
29

tasting menu
85 / 45

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green plate special
$35
four course vegetarian tasting
tuesday, wednesday, thursday
dinner 5:30—10:00