Dinner Menu
SEAFOOD
Wild Caught Florida White Shrimp 2. Each
Little neck clams on the half shell 2. Each
Variety of oysters on the half shell 2. Each
Jonah crab claw 3.Each
Lento Roasted Oyster – shiitake mushrooms,
thyme butter, crispy shallots 3. Each
1 lb.Maine Lobster 10. Half/20. Whole
Fruits de Mer – six crab claws, gulf shrimp, oysters, clams
and a whole Maine lobster 35. Half/70.
SALADS
Greens, radishes, cucumber, aged sherry vinaigrette 6.
Caesar salad of Romaine lettuces, sourdough rye croutons,
red onion, Parmigiano Reggiano 7.
Pickled beets, Lively Run feta, pistachios, endive,
orange champagne vinaigrette 7.
Maine lobster salad, arugula, avocado, grapefruit,
red onion 15.
Pickled fiddlehead ferns, Bolton Farms Boston Bibb lettuce, lemon pecorino vinaigrette 8
Antipasto salad, Bolton arugula, red meck cheese, nicoise
olives, roasted red peppers, artichokes, white balsamic vinaigrette 9.
HORS D’ OEUVRES (Recommended for sharing)
Fried stuffed olive, anchoiade, basil 1.50 each
Duck fat frites, garlic aioli, fresh herbs 6.
Duck liver pate, baguette, sweet pickled onions 9.
Poutine- Balsamic portabella fries, roasted red pepper sauce, herbed cheese curds 9.
Fried calamari, piquillo peppers, chickpeas, garlic aioli 9.
Steamed mussels, capers, tarragon, white wine, garlic 10.
Lamb bacon and sourdough bruschetta, saffron aioli and tomato 7.
APPETIZERS
Beet and ginger soup with fresh scallions 6.
Sicilian “lifeguard” style sautéed calamari, capers, caperberries, nicoise olives, garlic, chile, basil and tomato sauce 9.
Spicy shrimp coconut soup with rice and cilantro 8.
Spicy lamb sausage stuffed tortellini with pesto 8.
Thai spiced pork lettuce rolls with rice, grilled pineapple and scallions 8.
MAIN
Grassland Farms sesame soy glazed duck confit, red rice with pancetta and leeks, braised Bolton Farms pok choi 22.
Grass-fed beef burger, Red Meck cheese, wild leek mayonnaise, baby bella mushrooms, toasted potato roll, frites 13.
Parsnip and spinach cakes, curried lentils and carrot ginger sauce (vegan) 17.
Cavatelli pasta, wild mushrooms, kale, tomato sauce, Pecorino Romano and toasted bread crumbs 19.
Wood roasted local pork belly, Southern Style braised cabbage, baked beans and zinfandel barbeque sauce 19.
Cajun cornmeal crusted channel catfish, black-eyed peas and rice with gulf shrimp and thyme pecan brown butter 18.
Wild Atlantic wolfish with crab, tarragon and lemon risotto, silky celery root sauce and braised Swiss chard 28.
Local grass-fed top sirloin, porcini gnocchi, Bolton Spinach, leeks and thyme with buttermilk fried onion rings 29.
Gansz Farms grilled chicken breast, soft polenta and shaved fennel, oil cured olives and oranges 20.
Whole roasted rainbow trout, grilled apple, caramelized onion, broccoli, horseradish yogurt and beet relish 24.
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Please note: We update our menu daily at 5pm.
Due to the seasonal nature of our food, all menu items are are subject to change.