Appetizers

  • 7.75
    Chilled cucumber dill soup with buttermilk and chives

  • 8.25
    Mixed greens with honey, lemon citronette and poppyseed lavash

  • 9.50
    Tomato and watermelon salad with harissa vinaigrette, chevre and cob smoked bacon

  • 8.50
    Mystic Morning Farm zucchini carpaccio with house ricotta, herbs and pickled shallots

  • 10.50
    Pepper seared yellowfin tuna with white beans, peperonata and basil syrup

  • 13.00
    Maine crab cake with roasted sweet potato and smoked yellow pepper aioli

  • 12.00
    Vermont artisan cheese platter