Appetizers

  • 7.75
    Gazpacho with garlic scapes and extra virgin olive oil

  • 8.25
    Mixed greens with roasted peach and prosecco vinaigrette

  • 9.00
    Radicchio and endive salad with grapefruit, olives and Asian pear

  • 9.25
    Beef carpaccio with shaved fennel, arugula and pinenuts

  • 10.50
    Nori rubbed scallops with wasabi, ginger and seaweed salad

  • 13.00
    Maine crab cake with zucchini pickles and smoked paprika aioli

  • 12.00
    Vermont artisan cheese platter