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.

March 4 - 7, 2026

Nantucket Bay Scallop Ceviche

meyer lemon / fresno chilies / finger lime pearls /

pickled grapes / sunnyside claytonia

Creamy Parsnip Soup

butter toasted hazelnuts / parsley mousse /

black garlic crisp

Risotto

white asparagus / stracciatella / bottarga /

smoked trout roe / crème fraîche

Spiced Duck Breast

black trumpet mushroom / smashed row 7 potatoes /

fermented lemon plum sauce

Eton Neat

pandan cotton sponge / coconut - chili meringue /

lychee & lapsang sorbet / calamansi chantilly

...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.