small plates

BREAD BASKET  
with First Chair maple butter    5 

PUMPKIN BISQUE
pumpkin, butternut squash, cinnamon and nutmeg   GF   8 

SHRIMP & CRAB CAKES 
panko encrusted shrimp & crab, old bay aioli   17

CHEESE & CHARCUTERIE  for 2
rotating selection of locally sourced meats and cheeses, honeycomb, whole grain mustard  GFO    20

MUSSELS 
sweet vermouth and herb cream, roasted artichoke hearts, crostini  GFO  22

BURRATA PANZANELLA  
creamy cheese, toasted bread, heirloom tomatoes, cucumbers, pickled red onions, basil, balsamic  GFO    14

BACON WRAPPED DATES
blue cheese, honey sriracha   14  

LAMB LOLLIPOPS
served over an apple cranberry chutney  GF    19

SHRIMP COCKTAIL  
jumbo shrimp, cocktail sauce  GF    16

TUNA TARTARE
ahi tuna, tamari, wonton crisps, seaweed salad  20

OYSTERS ON THE HALF SHELL
chef’s daily selection of oysters, truffle mignonette, house cocktail sauce, horseradish, lemon    GF
half dozen 22      dozen 36 

SALADS

CHOPPED
shredded romaine, crispy prosciutto, cucumber, red onion, tomatoes, Bayley Hazen blue cheese crumbles, house rye croutons, honey garlic vinaigrette    GFO   16

HARVEST ARUGULA 
arugula, goat cheese, cranberries, sweet potato, butternut squash, roasted pepitas, apple cider vinaigrette    GF   16

CAESAR
baby romaine, white anchovies, shaved parmesan, croutons   GFO  16

add to any salad  
shrimp  14  |  salmon  15  |  shrimp & crab cake  8  |  steak 16  |  chicken  6  |  scallops  18       

LARGE PLATES

SALMON  Faroe Island Salmon over charred carrot and coconut purée, gigante white beans, caramelized leeks, bell peppers, Maine kelp   GF 34   

CHICKEN MARSALA  statler chicken breast, wild mushrooms, marsala wine, prosciutto, whipped potatoes   GF 29

IBERICO PORK MEDALLIONS honey herb marinated pork medallions, poached pears, roasted root vegetables  GF 36

OVEN ROASTED COD  breaded cod, roasted cauliflower purée, fingerling potatoes & asparagus  GFO 32 

MISO GLAZED SCALLOPS miso butter finish, orange fennel purée, fava beans, shiso leaf, nori seaweed dust  GF 49

FARMERS’ BASKET RISOTTO  seasonal vegetables, artisan cheese  GF mkt

WILD MUSHROOM PORCINI RAVIOLI   with roasted tomatoes and spinach in a confit garlic cream sauce 26

steaks

PORTERHOUSE 28oz black angus porterhouse served with asparagus and roasted fingerlings   89

FILET MIGNON  8OZ BLACK ANGUS   52

RIBEYE  14OZ BLACK ANGUS—GRASS FED PASTURE RAISED     51

NEW YORK STRIP 12OZ BLACK ANGUS   46

HANGER & FRITES  12OZ BLACK ANGUS   39

add to any steak   Shrimp   14    |    salmon   15    |    scallops  18    |    lobster  21      

SIDES

MAC AND CHEESE   12
add lobster    +21

ASPARAGUS GF 12

MASHED POTATOES 8

HERB ROASTED BUTTERNUT SQUASH   9 

GRILLED BROCOLINI 7

ROASTED MAPLE & BACON BRUSSEL SPROUTS   GF 10

FRENCH FRIES GF 7

TRUFFLED FRENCH FRIES GF 8