kaffir lime oil
poached egg, house-made spaghetti, guanciale
braised oxtail, mushrooms, fava beans, fondue
hoisin, toasted almonds, sesame
creamed black kale, rosemary balsamic, grilled baguette
crispy shallots, tajin
shishitos, sea beans, cucumber, crispy wontons
miso broth, radish sprouts, ginger aioli, bonito flakes
chorizo, mariner sauce, grilled baguette
low-country corn pudding
chorizo aioli
dry rub, poblano-buttermilk dip
tomatillo sauce
pickled shallots, harissa aioli
gruyere, brioche crouton
hummus, tzatziki, red pepper, feta, marinated beets & olives, pita chips
spiced nuts, seasonal preserves, grilled baguette
Bijou | Extra-Aged Gouda | Great Hill Blue
melted cheddar, pita chips
smoked onion rings, asparagus, watercress, steak sauce
curried couscous, swiss chard, oranges, sliced almonds, ginger verjus
whipped potatoes, sautéed snap peas & asparagus, lemon butter
black kale & brussels slaw, lemon-caper tartar
roasted corn & mushrooms, black kale, crispy garbanzos
white cheddar, pickled shallots, b&b pickles, shredded iceberg, special sauce
pickled green tomatoes, jicama slaw
great hill blue, blood orange, candied walnuts, pickled shallots, crème fraîche
goat cheese, grapes, pancetta, red onion, mustard-molasses vinaigrette
5 dollars each
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please notify our staff of any allergies.
*An 18% gratuity will be added to a party of 6 or more.
*To help bridge the wage gap between front of the house team members and our back of the house cooks and dishwashers we apply a 3% kitchen fee. The fee will primarily benefit all non-tipped members of our kitchen team. Under current MA state law kitchen employees cannot share in the restaurant’s tip pool. This charge is voluntary and as our guest, you have the right to opt out of it. Simply inform your server and we will remove the charge. Thank you for your understanding and support.
greek yogurt, blueberries & raspberries, sourdough
honey butter, maple syrup
matcha, mixed berries, maple syrup
bacon & scallion waffles, sweet potato purée, sautéed swiss chard, bourbon-pecan syrup
charred-scallion sour cream, red chili mostarda
grilled sirloin, two eggs, sweet potato home fries, rosemary balsamic
poached eggs, spinach, sausage patties, sweet potato home fries, citrus hollandaise
two eggs, sausage & bacon, sweet potato home fries, buttermilk biscuit
stateside vodka, Paul’s classic mix, chili-lime salt
natalie’s oj & prosecco
peach nectar, lemon, prosecco
brioche crouton, gruyere
kaffir lime oil
dry rub, poblano-buttermilk dip
creamed black, rosemary balsamic, grilled baguette
tomatillo sauce, feta
pickled shallots, harissa aioli
low-country corn pudding
melted cheddar, pita chips
great hill blue, blood orange, candied walnuts, pickled shallots, crème fraîche
goat cheese, grapes, pancetta, red onion, mustard-molasses vinaigrette
white cheddar, b&b pickles, pickled shallots, iceberg, special sauce
pickled green tomatoes, jicama slaw
roasted corn & mushrooms, black kale, crispy garbanzos
black kale & brussels slaw, lemon-caper tartar
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please notify our staff of any allergies.
*An 18% gratuity will be added to a party of 6 or more.
*To help bridge the wage gap between front of the house team members and our back of the house cooks and dishwashers we apply a 3% kitchen fee. The fee will primarily benefit all non-tipped members of our kitchen team. Under current MA state law kitchen employees cannot share in the restaurant’s tip pool. This charge is voluntary and as our guest, you have the right to opt out of it. Simply inform your server and we will remove the charge. Thank you for your understanding and support.
whipped cream, biscotti
italian meringue, yuzu coulis, lime zest
preserved cherries, fried mint
mango | lemon | blood orange
earl grey, irish breakfast, moroccan mint, china green, crimson berry, lemon chamomile
*To help bridge the wage gap between front of the house team members and our back of the house cooks and dishwashers we apply a 3% kitchen fee. The fee will primarily benefit all non-tipped members of our kitchen team. Under current MA state law kitchen employees cannot share in the restaurant’s tip pool. This charge is voluntary and as our guest, you have the right to opt out of it. Simply inform your server and we will remove the charge. Thank you for your understanding and support.
charred jalapeño mezcal, benedictine, aperol, celery bitters, lemon
gin, passionfruit, falernum, orgeat, coconut milk, mango, lime
toasted coconut rum, banana cordial, cuban bitters, lime
apricot vodka, yellow chartreuse, peach-basil oleo, ginger beer
mezcal, campari, carpano antica, dehydrated orange
rye, taverna, ancho reyes, orange bitters, arbol chile
gin, st. germain, sage simple, blackberry, lime
tequila, aloe liqueur, sparkling wine, agave, lemon
amaro lucano, cherry heering, aperol, pineapple, lime
diplomatico reserva, plantation dark, creole shrubb, orgeat, mint, lime
strawberry tequila, st. germain, aperol, agave, lime
*To help bridge the wage gap between front of the house team members and our back of the house cooks and dishwashers we apply a 3% kitchen fee. The fee will primarily benefit all non-tipped members of our kitchen team. Under current MA state law kitchen employees cannot share in the restaurant’s tip pool. This charge is voluntary and as our guest, you have the right to opt out of it. Simply inform your server and we will remove the charge. Thank you for your understanding and support.
New England IPA, VT 8%
American IPA, NY 6.5%
Session IPA, MA 4.5%
Double IPA, ME 8%
Pale Ale, MA 4.5%
Kölsch, MA 5%
German Pilsner, VT 4%
Wheat Ale, ME 5.2%
Amber Lager, MA 5%
English Bitter, MA 4%
Stout, IRL 4.2%
Sour Ale, ME 4%
Hard Seltzer, PA 6.5%
Japanese Rice Lager, MA 5.5%
Saison, MA 6.4%
Amber Ale, VT 5.9%
Peanut Butter Milk Stout, MA 7.2%
Lager, WI 4.6%
Golden Ale, CT 0.5%
Dry Apple, VT 6.5%
Grapefruit-Tangerine, OR 4.5%
Blueberry-Lemonade, NY 5%
Pineapple-Agave, WA 6.5%
Raspberry-Lemon, MN 5.6%
*To help bridge the wage gap between front of the house team members and our back of the house cooks and dishwashers we apply a 3% kitchen fee. The fee will primarily benefit all non-tipped members of our kitchen team. Under current MA state law kitchen employees cannot share in the restaurant’s tip pool. This charge is voluntary and as our guest, you have the right to opt out of it. Simply inform your server and we will remove the charge. Thank you for your understanding and support.
’19 Napa
’19 Willamette
’19 Napa
’18 Central Coast
’19 Mendoza
’16 Rioja
’16 Abruzzo
’18 Carneros
’20 Willamette
’21 Marlborough
’20 Galicia
’20 Friuli-Venezia Giulia
’20 Wachau
’20 Mosel
’20 Pfalz
Veneto
Veneto
Champagne
*To help bridge the wage gap between front of the house team members and our back of the house cooks and dishwashers we apply a 3% kitchen fee. The fee will primarily benefit all non-tipped members of our kitchen team. Under current MA state law kitchen employees cannot share in the restaurant’s tip pool. This charge is voluntary and as our guest, you have the right to opt out of it. Simply inform your server and we will remove the charge. Thank you for your understanding and support.
*To help bridge the wage gap between front of the house team members and our back of the house cooks and dishwashers we apply a 3% kitchen fee. The fee will primarily benefit all non-tipped members of our kitchen team. Under current MA state law kitchen employees cannot share in the restaurant’s tip pool. This charge is voluntary and as our guest, you have the right to opt out of it. Simply inform your server and we will remove the charge. Thank you for your understanding and support.
Ginger Ale | Root Beer | Black Cherry Soda | Raspberry Seltzer | Lime Seltzer
Pepsi | Diet Pepsi
Apple | Cranberry | Grapefruit | Orange | Pineapple