Eastern Standard

White asparagus, baby turnips, Urfa pepper, butter and parmesan

Spring vegetable succotash, fingerling potatoes and grain mustard aioli

Whipped potato, asparagus and charred scallion salsa verde

Herb and shallot butter, watercress and aioli

Black garlic barbecue, blistered tomatoes, crispy potatoes

Crispy fingerlings, creamed spinach, red wine jus

Herb and shallot butter, watercress, fries, aioli

$2 Monday–Friday lunch 11:30am–3pm

Herbed crème fraîche

Avocado, pickled cucumber, sesame rice cracker

14 oysters, 10 shrimp, 6 clams, lobster cocktail, salmon pate

Parmesan, country croutons

Roasted beets, shallot vinaigrette, walnuts, focaccia

Seared rare tuna, olives, haricots verts, egg, herbed potatoes

New England style split-top bun, housemade chips

Vermont cheddar, brioche, fries

Bacon, brie, mushroom, dijonnaise, brioche, fries

Local corn, lemon-thyme

Fennel, cherry peppers, Old Bay, aioli

Cornichons, baguette

White wine, lemon, chorizo, poblano peppers, baguette

Pickled shallots, parsley, crostini, chili crisp

Lemon-hoisin aioli

Taleggio, ritz crust

Four cheeses, panko