- Appetizers -

Simple lettuces with chardonnay vinaigrette, petals and radishes 9.

* Salt cod fritters with grilled artichokes, cipollini, spicy greens,
and roasted tomato vinaigrette 14.

Chilled asparagus…soup and salad with crisp Serrano ham 12.

* Lobster and mussel ragout with little herb ravioli and English peas 15.

* Fresh shaved fennel and blood orange salad with favas and two ricottas on cracker bread 12.

Artichoke lasagna with lemon pasta and buttery mushrooms 13.

Soupe de poissons – Provençal fisherman’s soup with rouille, Gruyère and basil oil 9.

* Poached shad roe on free form pasta with caper brown butter 14.

Wellfleet oysters in spiced ginger mignonette with three beets and horseradish crème fraiche 16.

Patrick’s grilled littleneck clams with andouille sausage and toasted garlic bread 13.

*Menu items inspired by Chef Jody Adams’ trip to the Piedmont and Tre Veneto regions.

Please inquire about a regional tasting menu of five or seven course.

We are happy to split entrées in the kitchen. There is a $6.00 plating fee.
Please note that an 18% gratuity will be added to your check for parties of 6 and more.

Chef: Jody Adams
Sous Chefs: Caroline Nolan
and Tom Fosnot

Pastry Chef: Lynn Moulton