1/23 – 1/25 – this is a sample menu. Items subject to change.
Honeynut Squash Soup
Pecans, Pumpkin Seeds, Crème Fraiche 9
Baby Green Salad
Delicata Squash, Blue Cheese Dressing, Dried Cranberries 9
Seared #1 YellowFin Tuna
Blood Orange, Pistachio, Fennel, Lemon Zest 18
Braised Pork Shoulder Tacos (2)
Cabbage, Sweet Soy & Gochujang, Smoked Paprika 16
MD Crab Cake Bites (4)
Old Bay Aioli, Pickled Red Onions, Grilled Pineapple 21
Crispy Brussels Sprouts
Pork Belly, Delicata Squash, Local Cider Reduction 14
Charred Shishito Peppers
Miso Aioli, Lemon Zest 10
Mignonette, Cocktail Sauce, Lemon, Sea Beans
East Coast/West Coast Oyster 3.50 ea
Shrimp Cocktail 4 ea
served with Grilled Bread, Pickles & Mustardo SM 14 | LG 28
Grafton Cheddar Grafton, VT | Cow’s Milk
Tapping Reeve Litchfield, CT | Cow’s Milk
Toscano Dry Sausage
Country Pork Pâté
H.V. Sausage Company
16oz Bone-In Striploin of Beef
Brussels Sprouts & Aged Balsamic, Crispy Marble Potatoes, Veal Jus 55
Long Island Duck Breast
H.V. Foie Gras, Blueberry, Parsnips, Duck Jus 36
Saffron Risotto Risotto
Florida Prawns, Meyer Lemon, Blistered Baby Bell Peppers, Sea Salt 18/ 36
Arctic Char
Parsley Root Puree, Leeks, Pink Grapefruit Agrodolce, Baby Mache 35
House Made Agnolotti
Black Garlic, Wild Mushroom Broth, Truffle Carpaccio, Ricotta, Baby Kale 17/34
Maine Lobster Roll
House Made Brioche & House Cut Old Bay Fries or Baby Greens 24
Valley Wagyu Beef Burger Valley Fries or Salad, LTO, Pickle 22
ADD Cheese +1 | ADD Bacon +2 | ADD Fried Egg +3
ADD H.V. Foie Gras +12
House Cut French Fries 7
Maitake Mushrooms 8
Delicata Squash 7
Brussels Sprouts 7