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
BLISTERED SHISHITOS gf + v
13
Togarashi | Spicy Mayonnaise | Cilantro | Black Garlic Tempura
CRISPY BRUSSELS SPROUTS gf
12
Maple-Bacon Gastrique | Pickled Onions
CURED SALMON gf
15
Cucumber | Jalapeño | Dill | Native Beet
PORK JOWL TORCHON
15
Mustard | Aïoli | Pickles | Frisée
POTATO LEEK BISQUE gf + v
11
Fines Herbes | Crispy Leeks
ROAST DUCK SOUP gf
14
Rice Noodles | Kimchi | Jalapeño | Scallion | Cilantro

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

BRAISED LAMB SHOULDER gf
32
Jacob’s Cattle Bean Cassoulet | Baby Cauliflower | Pickled Mustard Seed
MARINATED FLANK STEAK gf
35
Crispy Fingerlings | Fresno Chimichurri | Asparagus | Cippolini
MUSHROOM GALETTE v
26
Roasted Potatoes | French Mustard Vinaigrette | House Ricotta | Micro Salad
SEARED DIVER SCALLOPS gf
42
Sweet Potato | Baby Bok Choy | Scallion | Lotus Root
SESAME GLAZED TRUE NORTH SALMON gf
28
Red Quinoa | Root Vegetables | Ginger | Scallion | Orange
AGED DUCK BREAST gf
38
Beet | Tart Cherry | Sunchoke | Apricot
NOBLE BURGER
18
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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