spring + summer
Soups + Salads + Appetizers
- clam chowder, new england-style, applewood smoked bacon 8
- golden tomato gazpacho, basil oil 8
- lobster-crab bisque, truffle crème fraiche 8
- summer beets, pea greens, goat cheese, toasted pistachio vinaigrette 10
- caesar, baby romaine, roasted garlic dressing, parmesan-reggiano white anchovy & artichoke croustade 9
- boston bibb salad, spicy pecans, fresh blackberries, goat cheese, vermont maple dressing 9
- pan seared sea scallops, avocado, chili oil, citrus herb salad 13
- maine mussels, chorizo, roasted tomatoes, chardonnay butter sauce, fennel, crispy baguette 13
Entrees
- roasted native striped bass, vine ripened tomatoes, sugar corn & leek ragout 26
- organic chicken breast, cucumber and feta salad, pommery mustard vinaigrette 23
- spicy pecan seared scallops and ½ maine lobster tail, pear tomatoes, fingerling potatoes, baby arugula & red oak leaf salad, lemon-cilantro vinaigrette 28
- 12 oz naturally raised sirloin, crispy onion rings, petite greens—artichoke salad, smoked blue cheese 30
- porcini crusted petite filet mignon, lobster risotto, grilled escarole, red currant reduction 32
- soy-glazed swordfish, fingerling potato stir-fry, lemon-grass beurre blanc, sesame crispy leeks 27
An 18% gratuity will be added to parties of six or more. Subject to 7% Massachusetts meal tax.
