Our Menu
Our menu changes from week-to-week as our local farms and foragers ebb and flow with the seasons. Some ingredients may vary, so this menu could evolve a bit as well.
September 2 - 5, 2026
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Rhode Island Blackfish
kumquat / cucamelon / lemon cucumber /
yuzu buttermilk crème / wasabi tobiko
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Roasted Green Tomato Soup
sunnyside jalapeño / citrus crème fraîche /
crispy fregola / herb salad
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Gnocchi Parisienne
cave aged buttermilk basque / whey emulsion /
maitake mushrooms / fig confit agrodolce
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Guinea Fowl Roulade
sweet potato greens / 'nduja / squash blossom pesto /
asian pear / herbed tallow butter
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Three Melons
cantaloupe frozen fluff / watermelon sherbet /
compressed canary melon
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...plus a few surprises!
Dietary Restrictions: We’re able to accommodate some dietary restrictions and allergies, including gluten intolerance, but keep in mind that our small kitchen is not gluten-free or free of any other potential food allergens such as nuts or shellfish. At this time we do not offer a dairy-free, egg-free, sugar-free, allium-free, or vegan menu option. If you have multiple restrictions or life-threatening allergies, please contact us by email or at (540) 987-5105 before booking your table.
Also, be sure to specify the dietary restrictions (if any) of everyone in your party when booking your table. Last minute menu changes are extremely difficult and we’d hate for anyone to miss out.