Dinner Menu

Locally sourced & seasonally inspired small plates.

Pier 4 CAVIAR SERVICE*  30 GRAMS / 130

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

SHELLFISH tower*  (SERVES 4 TO 6) 138 

east coast oysters, littleneck clams, steamed mussels with old bay aioli, lobster salad, seasonal crudo, 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 bluefin tuna* 26

castelvetrano olives, crispy capers, celtics, colatura vinaigrette  {DF, NF, GF}

fluke crudo* 25

ginger coconut milk, turmeric oil, sweet potato, plantain chips  {GF, DF, NF}

grass fed steak tartare* 22

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

carrot hummus 21

grilled pita, feta, sumac seeds, mint {NF, VEG}

salad of Mixed greens 20

honey crisp, clothbound cheddar, toasted pepitas, pumpkin tahini, honey cinnamon vinaigrette {GF, NF, VEG}

chicory salad 21

whipped goat cheese, candied pecans, shaved pear, truffle vinaigrette {GF, VEG}

selection of raw cheeses*

selection of three 26 | all five 35

Alpha Tolman:  Jasper Hill Farm, VT  cow

Bayley Hazen Blue: Jasper Hill Farm, VT cow

Invierno: Vermont Shepherd, VT sheep/cow

Pleasant Ridge Reserve: Upland Cheese, WI cow

Reading: Spring Brook Farm, VT cow

gooseberry crostini 20

whipped mascarpone, sautéed dandelion greens, pinenuts, toasted semolina   {VEG}

Crispy Lamb ribs 26

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

Charred Broccoli  20

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

Smoked Ham Hock Croquettes 18

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

sunflower risotto 22

confit artichokes, pickled sweet potatoes, oyster mushrooms, crucolo cheese   {NF, GF, VEG}

HOMEMADE PASTA

bucatini all'Amatriciana 22

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

Squid Ink casarecce 24

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

tagliolini 22

foraged mushrooms, corn brodo, miso butter, calabrian chili bread crumbs   {NF}

loch duart salmon* 32

pommes dauphine, baby fennel, green crab beurre blanc, trout roe  {NF}

local swordfish* 33

brown butter, crispy brussels, jarrahdale squash, maple balsamic glaze   {GF, NF}

butter poached lobster 49

grilled artichoke, potato escabeche, vidalia onion soubise, chanterelle   {GF, NF}

Delicata Squash Katsu 27

chili crisp, apple cider glaze, miso aioli, daikon radish   {GF, NF, VEG}

dry aged duck breast* 34

concord grape vincotto, dandelion greens, jerusalem artichoke, coffee  {GF, NF}

grilled Grass fed hanger steak* 33

confit trumpet mushrooms, leek latke, wilted spinach, black garlic jus   {GF, NF}

bacon wrapped whf pork loin* 29

grilled arrowhead cabbage, asian pear, baked potato purée, maple {GF, NF}

grass fed short rib* 32

roman gnocchi, blistered tomatoes, smoked garlic bagna cauda, swiss chard   {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.

20% gratuity will be added to all parties of 6 or more.