The Kitchen.
our menu as of saturday, 04/26/2025:
Please check back frequently as our kitchen curates new dishes weekly based on availability of local and seasonal ingredients.
oysters
we offer fresh oysters every week while supplies last.
offered by the dozen, half dozen, or single oysters.
served with house-made cocktail sauce, mignonette, & cilantro-garlic oil.
this week’s oysters:
petit manon, steuben.
cadillac, trenton.
tinned fishes
as a plate or add onto a charcuterie board
baby eels in olive oil.
barnacles in brine.
codfish in olive oil with garlic.
garfish in spiced olive oil.
mackerel fillets mediterranean style.
mussels in escabeche.
octopus in garlic sauce.
razor shell in brine.
sardines in spicy tomato sauce.
smoked salmon in extra virgin olive oil.
small sardines in olive oil.
small scallops in caldeirada sauce.
squids in ink.
stuffed squids in ink.
tuna fillets in olive oil.
white tuna belly fillets in olive oil.
bar snacks
charcuterie.
with capicola, speck, garlic confit, marinated roasted red peppers, pickles, olives, fruits, chocolate, crackers&bread.
silvery moon rosemary waltz (smiling cow farm, westbrook, me). tarentaise alpine (spring brook farm, reading, vt). bradbury mountain blue (winter hill farm, freeport, me).
the shrimp rolls.
chilled, vietnamese-style with mint, peanuts, rice, greens, cilantro, chili crisp & nuoc cham.
the spread.
chicken caprese with breast meat, roasted cherry tomatoes, fresh basil, aged balsamic, mozzarella & bread.
the flatbread.
spiced, roasted garlic dough, garlic scape&oregano crème, roasted eggplant, capicola, roasted red peppers, mozzarella, & parmesan.
the pasta.
clams casino linguine with fennel&artichoke heart cream sauce, parmesan, parsley & bread.
the bao.
bao with glazed pork belly, sweet soy aioli, scallion, chili oil, sesame, pickled carrots & soy pickles.
the nachos.
stuffed poblano nachos with house made tortilla chips, chipotle crema, cilantro, pickled red onion, cheddar jack cheese, cilantro crema, & pickled serrano.
the soup.
spinach&ricotta gnudi with parsnip & potato bisque, garlic oil, parsley, & bread.
the featured tin fish.
tuna in oil, spring onion latkes, garlic scape aioli, eggplant&fennel caponata, pickles, bread, crackers, etc.
the bar nuts.
half or whole portion.
desserts
chocolate, orange chocolate chip, or peanut brittle ice cream with sauces.
raspberry lemon cheesecake with raspberry sauce & whipped cream.
chocolate crème de menthe crème brûlée.
lemon phyllo cake with lemon mascarpone.