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

compressed watermelon, furikake, puffed rice, aleppo   {DF, NF}

tom kha crudo* 25

local whitefish, tom kha coconut milk, lime oil, mushroom conserva, rice cracker   {GF, DF, NF}

grass fed steak tartare* 22

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

whipped feta dip 20

golden beets, watermelon, sesame onions, pita {NF, VEG}

salad of Mixed greens 20

blueberry, pickled kohlrabi, baby corn, cotija, oregano vinaigrette {GF, NF}

baby gem lettuce 20

cantaloupe, mint, pistachio, lemon bread crumbs poppy seed vinaigrette {VEG}

selection of raw cheeses*

selection of three 226 | 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  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}

grilled summer zucchini 21

summer squash, whipped tahini, vincotto macerated strawberries, mint, sumac spiced seeds   {GF, NF, VEGAN}

HOMEMADE PASTA

bucatini all'Amatriciana 22

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

creste di gallo 24

WHF fennel sausage, roasted peppers, baby kale, blistered cherry tomato, ricotta salata   {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}

steamed cod 32

swiss chard, sautéed corn, green beans, red pepper coulis, squid ink aioli, charred red onion jam {NF}

butter poached lobster 48

tarragon sabayon, braised leeks, fennel & apple compote   {GF, NF}

eggplant milanese 28

saffron & honey blistered cherry tomatoes, preserved summer peppers, almond foam, thai basil   {VEGAN}

dry aged duck breast* 34

maitake mushrooms, grilled baby gem, turmeric rice, currant harissa honey   {GF, DF, NF}

grilled Grass fed hanger steak* 33

grilled broccolini, fontina fonduta, charred cipollini, white balsamic reduction {GF, NF}

grilled whf pork loin* 29

grilled bok choy & peaches, celery slaw, bourbon glaze   {GF, DF, NF}

whf leg of Lamb* 32

labneh, olive & cherry pepper tapenade, charred green beans, pistachio & mint   {GF}

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.