BEGINNING

beets, burrata, sunflowers, mint :::14

elk nudja-chocolate tortellini, rosemary roasted cocoa nib, collard stem sofrito :::17

candy roaster squash, allium, rosemary, pecan :::14

bay scallop, apple, sweet potato, almond, meyer lemon :::17

brewster oats, smoked pork jowl, sage, borage :::15

house made charcuterie board, pickles, mustard, jam :::two for 21 : four for 42

MIDDLE

sunburst trout, fingerling potato, dill, buttermilk, smoked trout roe :::35

ricotta gnocchi, butternut squash, swiss chard, hazelnut, bacon, parmesan :::28

“pork and beans” heritage pork 3 ways, heirloom beans, liquor :::34

wagyu beef, matsutake, hay sabayon, potato, curly endive :::38

windy meadows chicken, local squashes, cilantro :::34

vegetable composition :::28

END

dark chocolate, rye, grapefruit, caraway :::10

butterscotch, butternut squash, butter pecan :::10

milk chocolate, peanut, coconut, curry :::10

candy cap mushroom, walnut, bourbon, oak :::10

buttered popcorn, caramel apple, cranberry :::10

cheese board, jam :::19

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chefs :::matt, jason, maggie
gm / wine director :::jeff gregory

please note that menu changes will be reflected on the website an hour before service begins for the evening

our chef’s tasting menu is available tuesday, wednesday, and thursday, and we ask that you please request that option in advance when making your reservation

:::view the chef’s tasting menu