Dinner Menu

SNACKS TO SHARE

MIXED NUTS & MARINATED OLIVES

EDAMAME WITH SEA SALT

SPICED EGGPLANT & PAPPADAMS

SKINNY FRIES WITH HARISSA AIOLI

VEAL MEATBALL SLIDERS
ricotta, sage, brioche bun

TUNA TARTARE WITH CITRUS
jalapeno, fried yucca chips

CLINK SEAFOOD PLATTER
4 each oysters, littleneck clams,
blue prawns, jonah crab claws

ARTISAN CHEESES

FIDDLEHEAD TOMME
cow (raw), New Hampshire
with fig jam

GARROTXA
goat (pasteurized), Spain
with grappa-soaked sultanas

OSSAU IRATY
sheep (raw), France
with pear mostarda

FONTINA VAL D'AOSTA
cow (pasteurized), Italy
with honeycomb

BAYLEY HAZEN BLUE
cow (raw), Vermont
with quince paste

VALDEON
cow & goat (pasteurized), Spain
with honeyed walnuts

CHARCUTERIE

LA QUERCIA PROSCIUTTO

FRA' MANI ARTISAN SALAMI

LOMO & CHORIZO
dry cured pork loin & chorizo

CHICKEN LIVER MOUSSE
brandied prunes, crostini

PORK RILLETTES WITH 2 MUSTARDS

FOIE GRAS TORCHON
rhubarb, buttered toast

STARTERS

LOCAL OYSTERS
champagne mignonette

ARGULA SALAD
frisee, endives, Roquefort vinaigrette

SALAD OF LITTLE GEM LETTUCES
spring radishes, olive oil crouton, manchego

MOZZARELLA BURRATA
arugula, tomatoes, marcona almonds

CHILLED YELLOW TOMATO SOUP
smoked yogurt, extra virgin oil

OYSTER CHOWDER
brown bread croutons, black truffle oil

RAY YELLOWTAIL
pickled radish, sesame seed dressing

SEARED SEA SCALLOPS
english pea puree, leeks, truffle nage

HANDCUT PAPPARDELLE
lamb ragu, parmesan reggiano

MAINS

RICOTTA GNUDI
cauliflower, currants, pine nuts

LOCH DUART SALMON
white asparagus, morel mushrooms

LIBERTY ALE MARINATED CHICKEN
farro, morel mushrooms, natural jus

COLORADO LAMB LOIN
crepinette, baby artichokes, tomato confit

BERKSHIRE PORK LOIN
collard greens, violet mustard

NATURAL VEAL SHORT RIBS
oyster mushrooms, potato puree, madeira

10 OZ. DRY AGED STRIPLOIN
shishito peppers, green sauce, yucca root

*Menu items are subject to change and represent a sample of our offerings.

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SPECIALTY COCKTAILS View Menu

Joseph Margate, Executive Chef