Plates
- avocado green goddess (GF, DF, V)
- 16
- dill, walnut, buttermilk dressing (GF, DF)
- 18
- resh horseradish, lemon, smoked eel (GF, DF, V)
- 20
- green tomato, chickpea, wild oregano (GF, DF)
- 28
- quahog, bacon, fennel
- 19
Entrées
- pormigiano reggiano, sourdough croutons (GF, DF)
add chicken | 12
add lobster | 18
- 18
- artichoke, red pepper, taggiasca olive
- 40
- cherry tomato, garlic, basil, pecorino
- 26
- tarragon, celery, lemon, fries
- 34
- double patty, cheddar, jalapeno special sauce, fries
- 28
- brioche, spicy mayo, coleslaw, kettle chips
- 20
Dessert
*Consuming raw or undercooked meat, seafood, or eggs may increase your risk of foodborne illness. | *Please inform your server of any food allergies or dietary restrictions