Dinner menu (winter 2018)

    • Small Plates

    • Bread

      2

      grilled Birdies sourdough, brown butter (v)

    • Greens

      10 / 6

      young greens, shaved garden vegetables, roasted pumpkin seeds, pecorino, apple vinaigrette (gf/v)

    • Soup

      9.5

      roasted parsnip, toasted fall spices, Birdies sourdough croutons (v)

    • Arancino

      11

      carnaroli rice croquette, pancetta, Ciro’s taleggio cheese (l), San Marzano tomato sauce, basil

    • Scallop Crudo

      12

      raw Digby scallop (l), passionfruit, chili, burnt grapefruit (gf)

    • Pork

      13

      24-hour braised pork belly, seared Digby scallop (l), prosciutto broth, crispy potato (gf)

    • Large Plates

    • Beef

      28

      slow braised Atlantic boneless beef short rib (l), celery root, forest mushroom, seared asiago & herb polenta fritter, red wine veal jus (gf)

    • Pasta

      18.5

      hand-rolled toasted semolina pappardelle, ragout of Atlantic beef & pork (l) guanciale, caramelized onion butter, parmigiano

    • Chicken

      25

      Cogmagun Farms free-range chicken breast (l), sweet potato gnocchi, parsnip brown butter, natural jus

    • Burger

      18

      seared Atlantic beef (l), Cows appletree smoked cheddar (l), shaved red onion, tomato, lettuce, sundried tomato aioli, house frites

    • Risotto

      22

      premium carnaroli rice, roasted beet, crème fraiche, toasted hazelnuts, pecorino romano cheese (gf/v)

    • Today's Fish Feature

      varies

      always rotating based on fresh selections from our local seafood suppliers

    • Sharing Plates

    • Cheese Board

      19

      local & imported cheeses, house preserves & pickles, crostini, candied walnuts

    • Carleton Frites

      8

      signature matchstick frites, roasted garlic aioli (gf/v)

    • Chicken Wings

      15

      Cogmagun Farms free-range chicken wings, Korean gochujang sauce, sesame, housemade kimchi

    • Brussels Sprouts

      11

      Brussels sprouts, parmigiano reggiano, guanciale, shallot, grilled lemon vinaigrette (gf)

    • Calamari

      15

      sundried tomato, chorizo aioli, lime

    • Sweet

    • Chocolate Tart

      8

      Homemade chocolate tart shell filled with rich dark chocolate and caramel.
      70% Dark Chocolate Ganache, Goat's Milk Caramel, Maldon Sea Salt

    • Panna Cotta

      8

      A traditional Italian cream custard—Chef Dolente's specialty.
      Mascarpone, Vanilla Bean, Lemon Marmalade, Sponge Toffee Crumble (gf/v)

    • GF = Gluten Free V = Vegetarian L = Local

    • Note:

      We are sensitive to dietary allergies. If you have concerns, please be sure to bring them to our attention.

      --  Chef Michael Dolente