House made Charcuterie board – T-Meadow butcher’s pate, cappacolo, lardo, and Painted Meadow duck prosciutto

  Soup- Split pea and ham

 Pierogi- T-Meadow bacon, spinach, and mushroom

 Whole Roasted Line-Caught Dayboat Blackback Flounder roasted tomato/fennel broth, braised fennel, Dutch-cultured mussels     24

 Oatmeal Stout Braised Short Ribs- savory steel cut oats, gremolata     21

 Shad Roe- smoked bacon, crisp capers, raisins, lobster tomalley, foie gras butter      12

 Fried Sardines-lemon/coriander aioli, pickled celery, pequin chile oil   12

 Maine Lobster Bisque- porcini, tarragon, fried lemon    small 9   large  16

  The “Grand Slam” – T-Meadow braised pork belly, truffled potato hash, tempura fried duck egg  15

  Cheese Board- Langres (France, Cow’s milk), Saint Agur Triple Crème Bleu (France, Cow’s milk), Cabot Clothbound Cheddar (Vermont, USA, Cow’s milk) traditional accoutrement     14

Ellen’s House Made Pastries

  Sticky Toffee Pudding- whipped cream    7

  Tonka Bean and Spice Crème Brulee –   pizzelle cookie      7

  Key Lime Pie- whipped cream    7