The menu changes often due to seasonality and sourcing. Below is a sample of what you can expect when dining with us. Diners can order a la carte or choose one selection from each of four courses for a fixed price.

FEBRUARY 2019

FOUR COURSES  56

 

THREE PREPARATIONS OF MAINE OYSTERS 10

RAW  BUTTERFISH WITH WINTER RADISH, CUCUMBER AND CRISPY QUINOA 10

MAINE UNI WITH BUTTERMILK AND SOURDOUGH WAFFLES 12

WARM JONAH CRAB WITH SOFT-SCRAMBLED EGG YOLK AND BUCKWHEAT ENGLISH MUFFIN 12

 

LIGHTLY SMOKED ALBACORE WITH BEETS, HORSERADISH AND TOASTED  BLACK BREAD 14

SWEET POTATO MOCHI WITH MUSSEL BROTH, TOASTED NIGELLA AND CITRUS BUTTER 12

DIVER SCALLOPS WITH KOHLRABI, PRESERVED LEMON AND YUZU KOSHO 14

 

FRIED MONKFISH CUTLET WITH YOGURT TARTAR SAUCE AND CHICORY SALAD 26

GRILLED QUAIL WITH MOREL MUSHROOMS, CARROTS AND SMOKED WALNUT 30

SKATE ROASTED IN SEAWEED BUTTER CHINESE BROCCOLI AND  POTATO 26

 

NETTLE MEADOW ‘KUNIK’ WITH BAKED APPLE AND WARM BISCUITS  10

FROZEN MEYER LEMON CURD WITH PISTACHIO AND DOUGLAS FIR 8

CHOCOLATE CUSTARD TART WITH CARAMELIZED PARSNIP ICE CREAM 8