Four Duxbury Oysters

apple & horseradish mignonette

Salad of Mixed Heirloom Chicories (v)

Comté cheese, walnuts, horseradish vinaigrette

Crudo of Dayboat Maine Scallops

oroblanco, salmon roe, oyster aioli

Pâté de Trois Foies

traditional and non-traditional accompaniments

House-made Farro Conchiglie Pasta (v)

venison and mushroom ragoût, Benton’s ham

Crispy-Fried Nova Scotia Smelts

preserved lemon, pickled peppers, dried black olive, squid ink anchoïade

Creamy Velouté of Two Celeries

Borough Market grilled cheese sandwich, crispy Brussels sprouts

Slow-Cooked Dayboat Grey Sole

Maine crab, buttered Arrowhead cabbage, cardoon velouté

Vâdouvan-Rubbed Heritage Pork Loin and Confit Belly

Abalone mushrooms, bacon-raisin salsa, parsnip purée

Miso & Red Wine-Rubbed Wagyu Sirloin and Braised Oxtail

beef fat-roasted vegetables, burnt bread purée, Madeira

Slow-Roasted Parsnips (v)

brined blood red vegetables, Trevisano chicory, freekeh, Persian-spiced broth

Confit and Roasted Milk-Fed Pig’s Head (For Two People)

bibb lettuce, spicy pumpkin sambal, boudin noir-hoisin sauce

Whole-Roasted Green Circle Chicken (For Two People)

spiced yogurt, roasted Delicata squash, pea greens

Roasted Beef Bone Marrow

country toast

Roasted Japanese Cauliflower (v)

green zhug

Forked Bintje Potatoes

schmaltz, hawaij spice

Trio of Artisanal Cheeses

Chevre du Haut Bearn, Ekiola Ardi Gasna Fermier, Saint-Nectaire A.O.C.

Dark Chocolate Parfait

red wine pears, almonds, cajeta

Buttermilk Panna Cotta

Russet apple purée, huckleberries, Earl Grey sablé

Cara Cara Navel Orange and Vanilla Sorbet

pistachios, candied kumquats

Je t’Aime

rose cava, st. germain, st. george raspberry liqueur, maraschino

Americano

galliano l’aperitivo, cinzano sweet vermouth, soda water

Gimlet

thai basil-infused plymouth gin, house lime oleo, lime

Modern Times

reyka vodka, plymouth sloe gin, apricot, orange cordial, lemon

Old Collins

ransom old tom gin, preserved meyer lemon, pink peppercorn, lemon, cava, angostura

Anne Pears

absolut elyx, st. george pear plantation OFTD, velvet falernum, spiced pear syrup, sage

Sazerac

old overholt rye, sugar, peychaud’s bitters, herbsaint, lemon oil

Ghost Rider

del maguey san luis del rio vida mezcal, dolin blanc, cocchi rosa, jura 10 yr scotch

Boulevardier

henry mckenna bourbon, campari, sweet vermouth, orange oil

Ophelia

lunazul reposado tequila, popcorn, cacao, lime oleo saccharum, amontillado sherry, telenovela tincture

Absinthe “Frappé”

vieux pontarlier, yellow chartreuse, clement creole shrub, pineapple, orgeat, citrus & mint

Zero Gravity. ‘Green State’ Lager

Burlington, VT

Zero Gravity ‘Conehead’ IPA

Burlington, VT

Springdale x Craigie on Main ‘Beta Blend’

Framingham, MA

Springdale ‘Brigadeiro’ Breakfast Stout

Framingham, MA

NV Cava Reserva, ‘Cupada No 20’ Pere Mata

Xarel-lo+ (Catalonia, Spain)

2016 Clos de Midi, Arnaud Lambert

Chenin Blanc (Saumur, France)

2015 Bourgogne ‘Cuvée Flavie’, Guy Amiot

Chardonnay (Burgundy, France)

2017 Elbling Trocken, Hild

Elbling (Mosel, Germany)

2013 Riesling Kabinett Halbrocken, Koehler-Ruprecht

Riesling (Pfalz, Germany)

2017 Emporda, Corali, Espelt

Garnacha (Catalunya, Spain)

2017 Romagna ‘Lôna Bôna’, Trerè

Sangiovese (Emilia-Romagna, Italy)

2016 Fief Vendéens, Domaine St Nicolas

Pinot Noir (Loire, France)

2017 Chinon ‘Les Granges’, Baudry

Cabernet Franc (Loire, France)

2016 Vin de Bordeaux, Château la Hase

Merlot+ (Bordeaux, France)

2017 Langhe Nebbiolo ‘Villa Gentiana’, Giamello

Nebbiolo (Piedmont, Italy)