Spring

Summer

Fall

Wood-Fired Oysters Rockefeller

Classic oysters Rockefeller reimagined on the wood fire — béchamel, Parmigiano Reggiano, spinach, white wine, garlic, and crispy breadcrumbs, roasted until golden.

Ricotta Gnocchi, Vermont Duck Sausage & Tomato Sugo

Pillowy hand-rolled ricotta gnocchi tossed with house-made Vermont duck Italian sausage, slow-cooked tomato sugo, Pecorino, and basil.

Confit Pork Cheek, Mascarpone Polenta & Hen of the Woods Mushroom Agrodolce

Garlic and thyme marinated pork cheeks slow-cooked in duck fat, kissed on the grill for a smoky finish — atop creamy mascarpone polenta with roasted hen of the woods in a brown butter, balsamic, and brown sugar agrodolce.

Sicilian Olive Oil Cake, Roasted Apple & Maple

Moist olive oil cake with roasted Vermont apples, maple mascarpone cream, and toasted walnut.

Winter

Nantucket Bay Scallop Crudo, Tangerine Mignonette

Delicate Nantucket bay scallops on Sicilian olive oil — finished with a bright tangerine and blood orange mignonette, crispy shallots, and sea salt.

Fresh Tagliolini, Georges Bank Jonah Crab, Anchovy Butter Broth

Fresh tagliolini, Georges Bank Jonah crab, New England mussels and clams — rich anchovy butter broth with white wine, calabrese chili, lemon, and garlic.

Lambrusco Braised Beef Short Rib, Roasted Garlic Mash

Short rib braised in Lambrusco with heavy rosemary and thyme — served over a roasted garlic mash touched with sweet potato, finished with braising jus and roasted root vegetables.

Dark Chocolate Budino, Espresso Anglaise

Silky dark chocolate Budino, layered with espresso anglaise — whipped cream, fleur de sel, and cocoa nib.