Primo

With roasted garlic, nepitella, Mousseron and Cremini mushrooms

With a creamy anchovy-lemon dressing, Toasted walnuts and Pecorino Romano

Smoked mozzarella, Served with an arugala salad, puttanesca vinaigrette

Salad of green chick peas, crisp fried panelle and marinated tomato, lemon vinaigrette

Atop vanilla poached rhubarb first of the season local strawberries, gingerbread croutons and sylvetta arugula

Cured meats, garden radishes and pickled peppers, fig & olive tapenade, goat cheese bruschetta, roasted peppers

Romaine and frisée lettuces tossed with a lemon parmesan vinaigrette olive oil fried croutons, applewood smoked bacon and a backyard poached egg

Arugula, radicchio and Endive with balsamic dressing, drizzled with gorgonzola and fresh black mission figs

With house barrel aged red wine vinaigrette

North Haven, spicy fried and served with remoulade sauce wood roasted Pemaquid Oysters with house cured Tasso ham, leeks and creamed turnip greens

With fresh horseradish and horseradish leaves

House made country pate on brioche, Tuscan Liver Mousse with balsamic onions

With Arugula Fettuccine, tossed with sweet corn, fava beans and their leaves arugula pesto and garlic chives

Stuffed with herbs, kale, pancetta, ricotta and an egg yolk brown butter pecorino sauce with baby vegetables

Fresh chanterelles, peas and pancetti in a light jus with thyme and pea leaves

With San Marzano tomato sauce, eggplant caponata grilled polenta & fried baby artichokes

Atop a creamy white bean puree wilted dandelion greens, sweet onion, Meyer lemon confit, warm Maine shrimp & white bean salad

Served on a bed of roast garlic mashed potatolayered with wilted garden spinach, prosciutto and a sage, mushroom, Madiera jus

With a Peeky Toe Crab & risotto cake fresh lima bean & corn succotash, steamed Mussels and sweet shrimp in a Meyer lemon & chive sauce

Topped with reggiano butter and new garlic braised baby artichokes with kale, speckled butter beans and lemon thyme

With an almond, farro and fresh cherry pilaf, Spiced red wine jus, garlic scapes & buttered fiddlehead ferns

With a Foie Gras Bordelaise Jerusalem Artichoke Mousseline, braised mustard greens and caramelized turnips

With lavender honey roasted figs Grilled Chicken Breast with lavender honey roasted figs and cipolline onions. Fig ricotta gnocchi, grilled raddicchio and a pan sauce

With ginger gelato salted shortbread~ gingersnap crumble slow roasted strawberries

Apple and hazelnut frangipane tart, buttermilk~ vanilla bean gelato, maple bread pudding with candied bacon

Chocolate "Budino" cake, mint stracicella gelato, fresh berries

Espresso rhum drowned ladyfingers, marsala Zabaligone & dark chocolate bitter chocolate sorbet

With garden verbena, poppyseed olive oil cake, blueberry compote and lemon confit

Vanilla and chocolate gelato, crisp fried cinammon Zeppole

Crushed pistachios and Amarena cherries

Tossed in cinnamon and sugar

With Biscotti

WITH PIGNOLI

Sausage stuffed and fried olives

5 crostini with 5 toppings

Olives & grilled toast

Crisp fried salt cod fritters piquillo sauce

Served with housemade pickles and onion rings

Wood roasted mussels with drawn butter

Chef's Selection

Mixed fry of local fish and vegetables

Local, grass fed and wood grilled 8oz burger house made pickles and fries

Please inquire about today's toppings

Thursday

Thursday

Friday

Friday

Saturday

Sunday