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 4-6) 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 crudo* 26

compressed rhubarb, jalapeño coulis, jicama, persian lime  {GF, DF, NF}

scallop ceviche 25

saffron leche de tigre, baby fennel, oven dried tomato, thyme  {GF, DF, NF}

grass fed steak tartare* 24

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

white bean hummus 21

grilled pita, spring vegetables, roasted garlic, lemon, crispy chickpeas   {NF, VEGAN}

salad of Mixed greens 20

charred corn, blueberries, feta, scallions, oregano vinaigrette  {GF, NF, VEG}

zucchini carPaccio 21

tonnato, crispy olive, fresno chili, baby arugula, caperberries {NF, GF, DF}

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

Crispy Lamb ribs 26

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

Charred Broccoli  21

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

Smoked Ham Hock Croquettes 19

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

smoked mushroom toast 22

whipped ricotta, brown butter & miso cream, gremolata, WHF poached egg   {NF, VEG}

Pork Belly & Buttermilk Fried Oysters 29

grilled romaine, pickled garlic scapes, caper aioli {NF, GF}

HOMEMADE PASTA

bucatini all'Amatriciana 23

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

Squid Ink casarecce 25

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

creste di gallo 24

black garlic braised lamb, fermented tomato sugo, culantro, ricotta salata {NF}

gnocchi ai carciofo 24

grilled artichoke, mushroom brodo, pinenuts, pecorino  {VEG}

local striped bass* 34

leek & scallion pancake, charred green beans, chili crisp, summer herbs   {DF, NF}

scallops a la plancha* 35

corn fondue, grilled escarole, bacon lardons, blistered tomatoes   {GF, DF, NF}

lobster newburg 52

lobster coral emulsion, fennel, sherry braised mushrooms, warm popovers  {NF}

Crispy stuffed squash blossoms 28

cashew ricotta, basil emulsion, cherry tomatoes, nasturtium {GF, VEGAN}

dry aged duck breast* 35

smoked napa cabbage, peach mostarda, crispy sun choke, thyme jus {GF, NF, DF}

grilled Grass fed hanger steak* 35

potato croquette, blistered tomato, charred onions, spring herb aioli   { NF}

smoked lamb shoulder 31

zucchini baba ganoush, local strawberries, cucumber, mint, grilled pita {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.