Food Menu
For The Table
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LOCAL CHEESE BOARD (V) 19
Ml cheese, appropriate accoutrement
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DRUNKEN MUSSELS 17
bar harbor mussels, wine butter, charred bread
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TRUFFLE FRIES (GF) 11
caramelized onion aioli, fried garlic, parmesan, herbs
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SHRIMP NORMANDY 17
fried shrimp, foundation sauce, garnishes
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TUNA NICOISE (GF) 17
peppercorn herb crusted ahi, nicoise salad, sauce gribiche
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FRIED GREEN TOMATOES (W) 11
southern-style breading, remoulade, sweet pepper relish
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FRENCH-STYLE WINGS 15
truffled honey hot sauce, house dressing, chevre, scallions
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BLACKENED SHRIMP COCKTAIL (GF) 17
oishii shrimp, champagne cocktail sauce, fresh citrus
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FRENCH ONION CROCK (V) 9
house-made bone broth, toasted baguette, bruleed cheeses, frizzled shallots, french herbs
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SOUP DU JOUR 7
house-made, appropriate accoutrement
FROM THE GARDEN
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SPRING HAVEST (VV) 17
mixed greens, spring radish, crumbled chevre, garlic herb croutons, fresh apples, cucumber and spring onion, cherry vinaigrette
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THIRD ST WEDGE 17
baby iceberg lettuce, candied bacon, fresh tomato, crumbled roquefort, house dressing, prime herbs
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SALAD NICOISE (GF) 21
field greens, peppercorn herb crusted tuna, boiled potato, sliced egg, tomato, olives, haricot cert, herb & honey vinaigrette
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BELLA BLANCO (V) 15
lacinato kale, toasted brioche, flaked parmesan, pomegranate arils, charred lemon vinaigrette
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WILD MUSHROOM RAVIOLI (V) 27
pan-seared portobello ravioli, wild mushrooms, roasted asparagus, hazelnut brown butter, parmesan tuille
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BISTRO-STYLE MAC ’N CHEESE (V) 29
cavatappi pasta, gruyere mornay, bruleed cheeses, charred bread, side salad
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RUSTIC PASTIE (VV) 29
roasted seasonal vegetables, vegan pie crust, sweet potato puree, roasted veg demi
SANDWICHES
Served with garlic parm chips.
BUTCHERY
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BBQ GLAZED DUCK CONFIT 33
crispy confit duck leg, cherry bourbon bbq, cassoulet style pit beans, sweet heat pickles, griddle bread
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SPRING CHICKEN (GF) 33
pan-roasted airline chicken, chef’s blend vegetables, honey mustard roasted potatoes, pan jus, spring herbs
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BRASSERIE-STYLE SHORT RIBS 31
ale braised beef, honey bourbon glaze, spicy mustard, summer vegetables, pomme puree, frizzled onions, prime herbs
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BARRELL-CUT FILET MIGNON 49
coffee-encrusted filet, bone marrow bacon demi, pomme puree, grilled asparagus, cowboy butter, spring scallions
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RABBIT PROVENCAL 33
provençal-style french hare, rosemary bacon cream, wild rice risotto, roasted root vegetables, flaked parmesan
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BERKSHIRE HERITAGE PORK (GF) 31
grilled rib chop, red pepper romesco, roasted vegetable hash, charred broccolini, wild ramp butter
FRUIT OF THE SEA
GF – gluten free | V – vegetarian | VV – vegan
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
** Parties of 8 or more are subject to 20% gratuity
