The Kitchen.
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:
mere point, brunswick.
petit manon, steuben.
tinned fishes
as a plate or add onto a charcuterie board
baby eels in olive oil.
barnacles in brine.
garfish in spiced olive oil.
mackerel fillets mediterranean style.
mussels in escabeche.
octopus in garlic sauce.
razor shell in brine.
smoked salmon in extra virgin olive oil.
small sardines in olive oil.
small scallops in caldeirada sauce.
squids in ink.
stuffed squids in ink.
white tuna belly fillets in olive oil.
bar snacks
charcuterie.
with hot mess salami, capicola, lemon garlic confit spread, ajvar, pickles, olives, fruits, chocolate, crackers&bread.
-maggie’s round (cricket creek farm, williamstown, ma).
-camembrie (blue ledge farm, salisbury, vt).
-up north applewood cold smoked ricotta (crooked face creamery, skowhegan, me).
the soup.
thai tom kha-style, chicken broth, coconut, daikon, carrot, mushrooms, shrimp, clams, rice noodles, & cilantro.
the spread.
buffalo chicken with blue cheese crust & toast points.
the flatbread.
basil&thyme dough with chicken&spinach alfredo, roasted cherry tomatoes, & red onion confit.
the shrimp rolls.
shrimp spring rolls with chili crisp, nuoc cham, rice wine vinegar, & crushed peanuts.
the pasta.
linguine with mussels, calabrian chili, asparagus, & broccoli rabe in a white wine cream sauce.
the pupusas.
beef, cheese & pepper with curtido, cilantro, pickled onion&jalapeño with cotija crema.
the bar nuts.
half or whole portion.
desserts
peanut butter brittle or mexican chocolate ice cream with sauces.
raspberry sorbet.
chocolate pecan pudding with whipped.
tiramisu w/ coffee liqueur & wilted lady fingers.