Toasted multi-grain bread, grilled tomato, poached eggs, smashed avocados.

Fresh lobster, tomatoes, asparagus, sharp cheddar, topped with hollandaise and served with home fries.

6 oz. flat iron served over sauteed spinach, home fries and topped with 2 fried eggs and hollandaise.

Topped with apple cinnamon syrup and fresh berries

Scrambled eggs, sauteed spinach, portabellas, roasted peppers, white beans, served with home fries.

Scrambled eggs with sharp cheddar, crispy sweet pork belly, roasted peppers, and home fries.

Two eggs poached to perfection. Served on Jonah crab cakes with house-made hollandaise & home fries.

Crispy fried chicken served on two Belgian waffles drizzled with Vermont maple syrup and home fries.

Quahog Chowder local clams in a dill cream broth.

Served with slow-roasted apples, and parsnips in a creamy broth topped with caramelized shallots.

Served with cranberry chutney.

Served with scallions and house-made blue cheese dressing.

Served with Sriracha aioli.

Served with a spicy peanut sauce.

Served on a bed of fennel apple slaw and chipotle aioli.

Served with queso fresco, red delicious apple, and gochugaru pepper flakes.

Served with chopped romaine, blue cheese crumbles, julienne red onion, spiced walnuts, and a maple cider vinaigrette.

Served with roasted pear, shaved fennel, crumbled goat cheese, almonds, and a pumpkin vinaigrette.

Thin sliced golden beets, cherry tomatoes, arugula, spiced pepitas, pomegranate pearls, queso fresco, and a citrus honey vinaigrette.

Served with bibb lettuce, tomato, and caramelized onions.

Served with a bacon apple bechamel, caramelized onions, and fried sweet potato shoestrings.

Served with arugula, tomato, and butternut pesto.

Served with chunks of lobster and a cheddar ale bechamel.

Served with fresh lobster with lemon, basil, and queso fresco in corn tortillas.

Five hours braised short rib tossed in a Korean BBQ sauce with kimchi salsa, shaved daikon radish, and lime crema.

Crispy ale fried cod sandwich with lettuce, tomato and dill remoulade on a brioche.

Fish and chips crispy ale fried cod with house-made fries and dill remoulade.

Served with white bean, quinoa, corn, bell peppers, basil, topped with cheddar cheese and chipotle aioli.

Served with an apple butter dipping sauce.

Together with pomegranate cream cheese frosting.

Mixed berry cobbler topped with vanilla ice cream.

Local clams in a dill cream broth.

Slow roasted apples and parsnips in a creamy broth topped with caramelized shallots.

With cranberry chutney.

With tomato, white beans, and lardons in a white wine butter sauce with grilled baguette.

With red pepper remoulade.

With queso fresco, red delicious apple, and gochugaru pepper flakes.

Served over a fennel apple slaw, and chipotle aioli.

Chopped romaine, blue cheese crumbles, julienne red onion, spiced walnuts, and a maple cider vinaigrette.

With roasted pear, shaved fennel, crumbled goat cheese, almonds, and a pumpkin vinaigrette.

Thin sliced golden beets, cherry tomatoes, arugula, spiced pepitas, pomegranate pearls, queso fresco, and a citrus honey vinaigrette.

With walnut mushroom risotto, slow-roasted broccolini, and sauteed shallots with cranberry chutney.

With caramelized onion, arugula, house-made ricotta gnocchi, butternut squash pesto, and pomegranate pearls.

Grilled delicata squash, zaatar spiced sweet potatoes, chickpeas, dried apricot, stewed tomatoes, and roasted parsnip.

Pommes aligot, roasted broccolini, quince sauce topped with crisp potato strings, and lardons.

With mussels, cod, shrimp, baby bok choy, rice noodles, and bean sprouts in a spicy mushroom broth.

With celeriac puree, caramelized shallots jus, glazed carrots, crispy Brussels sprout petals.

With braised collard greens, sweet potato puree, and topped with crispy sweet potato shoestrings.

Served with an apple butter dipping sauce.

Served with pomegranate cream cheese frosting.

Mixed berry cobbler topped with vanilla ice cream.