Dinner

Dinner Menu

FIRST

FINGERLING + FRISÉE SALAD gf + vg
10
Haricots Verts | Confit Garlic | Niçoise Olives | Parisian Vinaigrette
SHAVED VEGETABLE SALAD gf + vg
10
Chilled Quinoa | Dandelion Greens | Citrus Miso-Ginger Vinaigrette
PANZANELLA + BURRATA v
15
House Focaccia | Baby Spinach | Shaved Fennel | Roma Tomato
BLISTERED SHISHITOS gf + v
13
Togarashi | Spicy Mayonnaise | Cilantro | Thai Basil
CRISPY BRUSSELS SPROUTS gf
12
Maple-Bacon Gastrique | Pickled Onions
CHARCUTERIE BOARD
21
Rotating Selection of Pioneer Valley Smoked Meats | Chutney | Beet Pickled Egg | House Pickles | Grilled Focaccia
MAPLE-MISO PORK BELLY
17
Shaved Brussels Sprouts | Jicama | Steamed Buns | Spicy Mayonnaise
GAZPACHO gf + v
11
Heirloom Tomato Salad | Cilantro | Chili OIl

À LA CARTE

Pommes Purée
6
Parmesan Dusted Frites
6
Sautéed Broccolini
6
Roasted Radish + Kale
6

Bread Service with Second
$3 Split Plate Fee

SECOND

PAN-ROASTED STATLER CHICKEN
33
Pommes Puree | Baby Carrots | Bacon Braised Tuscan Kale
MARINATED FLANK STEAK gf
35
Crispy Fingerlings | Fresno Chimichurri | Asparagus | Cippolini
MUSHROOM GALETTE v
26
Roasted Potatoes | French Mustard Vinaigrette | Parmigiano-Reggiano | Micro Salad
SEARED DIVER SCALLOPS gf
42
Sweet Potato Purée | Blistered Shishitos | Scallion | Root Vegetable Crisp
SESAME GLAZED TRUE NORTH SALMON gf
33
Red Quinoa | Root Vegetables | Ginger | Scallion | Orange
NOBLE BURGER
21
Pioneer Valley Bacon | Aged Cheddar | House Pickles | Lettuce | Tomato | Brioche | Hand-cut Fries | Confit Garlic Aïoli
VIETNAMESE SAUSAGE SANDWICH
17
Banh Mi Slaw | Cilantro | Jalapeño | Spicy Mayonnaise | Brioche | Hand-Cut Fries

KIDS

Served with hand cut fries or fresh fruit.

Chicken Tenders
8
Cheeseburger
12
Macaroni and Cheese
6

Ingredients are subject to change based upon season and availability.

Executive Chef Jeremy Lamoureux
Sous Chef Meghan Fairman

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