Dinner Menu

Locally sourced & seasonally inspired small plates.

Pier 4 CAVIAR SERVICE*  30 GRAMS / 130

warm popovers, chives, crème fraiche, shallot {NF} 

SHELLFISH PLATTER*  (SERVES 4 TO 6) 135 

east coast oysters, littleneck clams, steamed mussels with old bay aioli, lobster salad, local fluke ceviche, poached shrimp, crab salad {GF, NF}

- add 30g caviar to tower +120

EAST COAST OYSTERS* 

two mignonettes, cocktail sauce, lemon, two varieties of oysters {GF, DF, NF} 

- 6 oysters 19

- 12 oysters 37

Local Fluke Ceviche* 22

winter citrus, aji amarillo, fresno chili, puffed rice   {GF, DF, NF}

bluefin tuna* 26

hibiscus ponzu, chipotle marinated bok choy, sesame & jalapeno   {DF, NF}

grass fed steak tartare* 19

rosemary & tallow aioli, crispy shallots, quail egg, warm baguette {DF, NF} 

salad of Mixed greens 17

whipped quark, spring vegetables, avocado, puffed quinoa, green goddess dressing {GF, NF, VEG}

Kale salad 18

mixed kale, cherries, walnut tahini, goat cheese, date vinegar   {GF, VEG}

made to order burrata 27

Brookford Farm curds, piquillo relish, arugula, grilled semolina bread   {NF, VEG}

New england raw cheeses*

selection of three 23 | all five 32

Alpha Tolman:  Jasper Hill Farm, VT  cow

Blue Bird: Grey Barn Farm, MA cow

Invierno: Vermont Shepherd, VT sheep/cow

Kinderhook: Old Chatham Creamery, NY sheep

Maggie’s Round: Cricket Creek, MA cow

Crispy Lamb ribs 23

urfa pepper and red wine glaze, crispy bits, torn herbs {GF, DF, NF}

woods hill farm pork belly 24

carrot & habanero, anadama crumble, baby vegetables, bay leaf vinaigrette   {NF}   22

Charred Broccoli  17

cheddar and smoked garlic aioli, broccoli leaf pistou, crispy leeks  {GF, NF, VEG}

Smoked Ham Hock Croquettes 16

garlic aioli, honey & aleppo gastrique, scallions   {NF}

Sunflower Risotto 19

artichoke, pickled sweet potato, oyster mushrooms, crucolo cheese   {GF, NF, VEG}

Pork Tenderloin & Potato Gnocchi 23

confit artichokes, smoked ham broth, pecorino   {NF}

HOMEMADE PASTA

creste di gallo 21

morel mushrooms, asparagus, parmesan brodo, ricotta salata   {NF, VEG}

Bucatini all'Amatriciana 19

house-cured guanciale, tomato, basil, chili flake, pecorino {NF} 

tagliolini 21

local clams, celery, scallions, n’duja crumbs  {NF}

Squid Ink casarecce 22 

lobster & crab ragu, confit tomato, broccoli rabe, lemon bread crumbs  {NF}

steamed cod 31

black garlic glaze, spring allium broth, grilled clams, evoo mashed potatoes   {DF, NF}

evoo poached fjord trout* 29

buckwheat risotto, arugula pistou, grilled asparagus, pea tendrils   {GF, NF}

butter poached lobster 48

chanterelle mushrooms, charred snap peas, sorrel, miso sabayon   {NF}

Grilled whf pork shoulder 26

corn hushpuppies, grilled caraflex cabbage, red onion, sauce pibil   {NF}

dry aged WHF duck breast* 30

spring dug parsnip, cherries, rocket, cocoa piment   {GF, DF, NF}

grilled Grass fed hanger steak* 32

white bean toum, ramps, grilled artichokes, black truffle {NF}

grilled grass fed lamb shoulder* 31

labneh, tapenade, gem lettuce, crispy chickpeas   {GF, NF}

Dessert

*May be served raw or undercooked.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Please notify your server of any allergies.

Our industry has long struggled with the historic gap in wages between our Front and Back of House staff.  Woods Hill Pier 4 will therefore apply a 3% Kitchen Administration Fee which will directly benefit our Back of House staff.