OYSTERS
East Coast
West Coast

LITTLE DISHES
Cheese Plate - three cheeses with house-made fig & almond cake
Arugula Salad - hazelnuts & olive juice vinaigrette
Iceberg Wedge - buttermilk & cheddar dressing with bacon
Grilled Eggplant Salad - roasted tomato & arugula
Watermelon & Cheddar Plate – Clothbound Vermont Cheddar
Radish Plate - sea salt, pepper, paprika purée & oregano butter
Pickle Dish - baby beets & pearl onions
King Oyster Mushrooms - pan roasted, tossed with parsley
Grilled Asparagus - extra virgin olive oil & sea salt
Marinated Sardines - grilled bread & grain mustard
Grilled Baby Octopus - fennel salad
Mussels - raki & white wine, chopped fresh tomato & tarragon
Stuffed Squid – Cremini mushroom & arugula filling
Pork Butt - grilled bread & yogurt cabbage slaw
American Artisanal Plate - Prosciutto Americano, San Francisco Sopressatta & Bayley Hazen Blue cheese

BIG DISHES
Half Chicken - English peas & tarragon
Wolfs Neck Hanger Steak – red bell pepper coulis, sautéed broccoli rabe
Berkshire Pork Loin – pan roasted, with beet greens salad
Rabbit Leg Olive Oil Confit – lavender sauce & mashed
Filet of Hake – pan roasted with chickpeas, Kalamata olives & tomato basil vinaigrette
Whole Grilled Fish of the Day

SIDE DISHES
Roasted Red & Gold Beets
Mashed Potatoes
English Peas
Sautéed Broccoli Rabe
Roasted Creamer Potatoes