Maine crab and avocado sorbet.
Crudite chips, moscatel and veggie cocktail.
Kale, Brussels, quinoa, avocado, berries and almond.
Artichoke, frisee and bagna cauda.
Roquefort souffle, Marcona almonds and white balsamic.
Nodine's bacon, salsify, radish and farm egg.
12 grain crouton, Martine's mustard dressing.
Shiitake, fall soffritto and pomegranate.
Anson mills carolina middlins and stonington royal reds.
Sardines, preserved lemon and roasted tomatoes.
Foraged mushrooms and watercress.
Wilted baby kale and sage brown butter.
Gemelli pasta, heirloom tomato and basil.
Campanelle pasta and minted goat ricotta.
Oysters, clams, shrimp and fennel crackers.
Fingerling, horseradish cream, dill pickle and blinis.
Eggplant chutney, herb yogurt and frisee.
Grilled hen of the wood and carrot-kohlrabi, O.B.B.
Cider cream, pumpkin seeds and honey crisp.
Daily catch, calamari, mussel, chorizo and lobster sauce.
Cauliflower risotto, mushrooms and genevoise sauce.
Parsnip, salsify, leek and concord grapes.
Chicken liver, duck prosciutto and rabbit rillette.
Stracciatella, pickled chanterelle and roquette arugula.
Glazed apple, whipped aromatic and natural jus.
Black mission fig, Anson mills grits cake and pinot noir.
Yukon gold, blue cheese, delicata and ginger pan jus.
Quince puree, brussels sprouts and sunchoke.
Watercress, tangy shallot sauce and pommes frites.
Potato Lyonnaise, fall bouquet and bordelaise.
Blueberry, strawberry and pomegranate.
Lime, orange, carrot and mango.
Green tea, kale, Granny Smith apple and kiwi.
Parfait, yogurt, granola and mixed berries.
Dill cream cheese and toasted bagel.
Scrambled egg, roasted tomato mushroom, grilled bread, baked beans, Nodine's bacon, homemade sausage.
Prime New York steak, sunny side up farm egg hash brown and baby greens.
Vermont Maple syrup, blueberries and pecan.
VT maple syrup and mixed berries.
3 farm eggs, VT cheddar, CT bacon, hash brown and melba toasts.
Local feta cheese, spinach, tomato and baby greens.
Homemade scallion English muffin scrambled farm egg, VT grafton cheddar and Nodine's bacon.
Buckwheat blinis and horseradish cream.
CT blue point oysters, Preserved lemon, pickled shallot and bacon.
Grass fed beef, homemade scallion English muffin, VT Grafton cheddar, wedge fries, seasonal slaw.
Kale chips, garden ranch dressing.
Minted yogurt, harissa glaze and piperas.
Wedge fries, seasonal slaw remoulade.
Grilled brioche, seasonal slaw and wedge fries.
Chicken liver mousse, duck prosciutto, rabbit "rillettes", Grilled artisan bread, house pickles and mustard seeds.
Hand selected at the peak of their maturity. Quince paste, Red Bee Honey, preserved walnut, Artisan cheese bread.
Oysters, clams, shrimp and fennel crackers.
Artichoke, frisee and bagna cauda.
Fingerling, horseradish cream and dill pickle.
Eggplant chutney, herb yogurt and frisee.
Brandied cocktail sauce and mignonette.
Cider cream, pumpkin seeds and honey crisp.
Stracciatella, pickled chanterelle and roquette.
Chicken liver, duck prosciutto and rabbit rillettes.
Farrotto, rainbow chard, crab apple and savory granola.
Gemelli pasta, heirloom tomato and basil.
Campanelle pasta and minted goat ricotta.
Daily catch, calamari, mussel, chorizo and lobster sauce.
Grilled brioche, seasonal slaw and French fries.
Watercress, tangy shallot sauce and pommes frites.
Kale, Brussels, quinoa, avocado, berries and almond.
Anson mills carolina middlins, stonington royal reds.
Sardines, preserved lemon and roasted tomatoes.
Oysters, clams, shrimp and fennel crackers.
Fingerling, horseradish cream and dill pickle.
Eggplant chutney, herb yogurt and frisee.
Grilled hen of the wood and carrot-kohlrabi, O.B.B.
Cider cream, pumpkin seeds and honey crisp.
Chicken liver, duck prosciutto and rabbit rillette.
Stracciatella, pickled chanterelle and roquette arugula.
Glazed apple, whipped aromatic and natural jus.
Black mission fig, Anson mills grits cake and pinot noir.
Farrotto, rainbow chard, crab apple and savory granola.
Spinach, eggplant, bean, tomato and golden romesco.
Foraged mushrooms and watercress.
Wilted baby kale and age brown butter.
Gemelli pasta, heirloom tomato and basil.
Campanelle pasta and minted goat ricotta.
Daily catch, calamari, mussel, chorizo and lobster sauce.
Cauliflower risotto, mushrooms and Genevoise sauce.
Gemelli pasta, heirloom tomato and basil.
Parsnip, salsify, leek and concord grapes.
Yukon gold, blue cheese, delicate squash, and ginger pan jus.
Quince puree, Brussels sprouts and sunchoke.
Watercress, tangy shallot sauce and pommes frites.
Potato lyonnaise, fall bouquet and bordelaise.