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Dinner Menu August 8- August 20, 2018


Chanterelle Soup 9.50

Local chantrelle mushroom cream soup, Understory Farm herbs, sauteed chanterelles

Shrimp Spring rolls 12.00

Crisp fried spring rolls with coldwater shrimp, cabbage, carrots & cilantro, house made Vietnamese dipping sauce

Garden Salad 9.50

An assortment of greens from our garden, Broadfork farm cucumbers, wildflowers, cherry tomatoes, carrots, rose vinaigrette, wild caraway crisps, feta cheese

Dips Plate 12.00

Organic cucumber and wild mint tzatziki, black garlic hummous, baked artichoke dip, smoked mackerel mouse with a selection of house made breads and crisps


Chicken 24.00

Pan roasted breast, handmade gnocchi, chanterelles, local beans, peas, spring onions, & parsley in a light cream sauce

Halibut 25.00

Grilled filet of local halibut, carrot & wild caraway puree, roasted Broadfork farm baby carrots, carrot slaw, carrot chips, pomegranate molasses

Crab Curry 22.00

Local Jonah crab in a fragrant Thai coconut curry, friend and steamed crab dumplings, local vegetables,house made kimchi, cilantro, sprouts, and lime

Scallops 25.00

Pan seared local scallops, Broadfork Farm cucumbers & beets, sour cream, spring onions, elderflower vinegar gel, wild mint, pickled mustard seeds

Steak 37.00

10 oz grilled Atlantic prime rib steak, garlic scape & corn fritters, ceasar salad, garlic scape butter

Seafood Pasta 24.00

Handmade pappardelle pasta, local clams, scallops, lobster, haliut, flounder, and shrimp with cherry tomatoes, capers, red onions, and herbs in a garlic and olive oil sauce with fresh shaved parmesan


Chocolate 8.00

Lavender and dark chocolate pot au crème, fresh raspberries, whipped cream

Ice Cream Cake 8.00

House made blueberry ice cream, strawberry sorbet, and blackcurrant ice cream, meringue, and whipped cream

August 9 – August 20

18% gratuity on groups of 8 or more