RED CURRY BUTTERNUT SOUP coconut dukkah, pickled red fresno, crispy ginger chips 8.

BANGS ISLE MUSSELS tasso, white beans, escarole, spice route butter 12

LOBSTER MAC Vt. cheddar, Stilton, earthy herbs, torchio, ritz 14/ to share 28.

SHRIMP TACOS lime chile, roasted corn, mango, chipotle mayo, radish 10.

CRACKLIN’ CALAMARI spice dusted, lemon caper aioli, basil, candied jalapenos 13.

CRISPY ASIAN RAVIOLI lemongrass chicken, spinach, peppers, ginger’d sweet chile butter 10.

AHI TUNA POKE soy, honey, sesame, wakami, sweet onion, , Japanese cukes, pickled mango, furikake rice crackers 14.

AVOCADO TOAST rye, smashed avocado, Peeky toe crab, ginger scallion aioli, white soy chile, bulls blood micro greens 15.

HAND CUT FRITES Carolina bbq ketchup 6. truffle herb parmesan 8.


JAPANESE CAESAR romaine, cashews, smashed edamame, wasabi miso dressing, wonton crisps  7.

BABY WEDGE baby iceburg, chorizo, avocado, chipotle buttermilk bleu cheese dressing, fried shallot 9.

BEETS roasted beets, citrus supremes, arugula, goat cheese, pistachios, pomegranates, evoo, sweet grape must, sea salt 9.

WINTER  shaved scarlet turnip, baby kale, arugula, pickled shallot, sage apple vinaigrette  9.

BRUSSELS shaved sprouts, cob smoked bacon, red onion, dried cranberries, Marcona almonds, parmesan, lemon honey dressing 11.


LOBSTER Parisian gnocchi, spicy vodka tomato sauce, melted onions, guanciale, smoked ricotta 28.

AHI TUNA togarashi crust, green tea soba, watercress, wakame, Thai basil, Casco bay sauces 30.

SCALLOPS pancetta, Northern beans, oyster mushroom, baby kale, celeriac cream, parsley oil 32.

SALMON chermoula rubbed, fregula, arugula, blistered cherry tomato, roasted farm squash, mint lebneh, eggplant caviar 28. 

FORBIDDEN SHRIMP emperors black rice, Chinese sausage, edamame, shimejis and bulgogi bbq 28.


PETITE FILETS plancha egg fried rice, lobster spring roll, lemongrass lobster coral butter sauce, sweet and spicy hoisin 33.

SHORT RIB Okinawan braised, shishito pepper jasmine rice, butter roasted farm carrots, natural juice 36.

DUCK koji marinated, Chinese sausage arancini, charred gai lan broccoli, gochujang l’orange duck glace, star anise kewpie, fried garlic 31.

BISTRO BURGER waygu beef, roasted green chilies, charred sweet onion, American cheese, tomato, shredded lettuce, sesame roll, hand cut fries 21.

HANGER Maine-treal seasoning, hand cut fries, roasted shallot demi glace, bleu cheese raita 28.

BRICK CHICKEN fresh tumeric carrot puree, ahi amarillo delicata, preserved lemon vinaigrette, fried leeks  27.


forbidden black rice, bulgogi 8.
delicata squash, aji amarillo pepper rubbed, lime crema  7.
Chinese sausage arancini, star anise kewpie 8.
locally cultivated mushrooms 8
roasted rainbow carrots, mint lebneh  7.
spinach, shallot, soy, sesame 6.

Consumption of raw or undercooked foods may increase risk of food bourne illness
Please advise wait staff of any food allergies you may have before ordering

Dinner 4 to Close Tuesday through Saturday

Chef Jeff Buerhaus       Sous chef Peter Janarelli