Menu
What the boats brought in, and what we did with it.
The kitchen prints a new menu most weeks and crosses lines off it during service. If something you want is not here, ask: there is usually a reason, and sometimes there is another answer.
Dinner
Served from five, Tuesday through Sunday. The kitchen stops an hour before we close; the bar keeps going.
Starters
Meant to be shared. Nobody will mind if they are not.
- Oysters on ice GF$18
Half a dozen out of the river, shallot and cider mignonette.
- Chowder$14
Clams, potato, cream, more black pepper than you expect.
- Bread and butter$12
Baked at four o'clock, cultured butter, flaky salt.
- Little gem salad$15
Anchovy dressing, rye crumb, a soft egg.
- Squash from the oven V GF$13
Sage, hazelnut, brown butter.
From the wood fire
Everything here is cooked over coals.
- The catch GFMP
Whatever came in that morning, cooked whole, lemon and oil.
- Hand-cut pasta$28
Clams, garlic, chili, a handful of parsley.
- Charred leeks and white beans V$28
Salsa verde, cream, a lot of pepper.
- Roast half chicken$32
Bread salad, pan juices, watercress.
- Pork shoulder$34
Cooked all afternoon, apples, mustard greens.
- Steak for two$46
Dry-aged sirloin off the coals, bone marrow butter.
Sides
Each one is enough for two.
- Potatoes in the ashes GF$11
Sour cream, chive.
- Greens V GF$9
Garlic, chili, lemon.
- Cornbread$9
Honey, flaky salt, baked to order.
- Beans V GF$10
Cooked slowly with rosemary.
Dessert
All made here, the same as the bread.
- Apple tart$13
Whichever apple is good this week, cream.
- Dark chocolate cake$12
Olive oil, sea salt, a scoop of ice cream.
- Ice cream GF$11
Churned here. Ask what is in it tonight.
- Cheese$14
Three from up the coast, honey, bread.
V vegetarian · GF gluten free · MP market price, which is what the boat charged that morning. Tell us about an allergy when you request a table and the kitchen will have a plan before you sit down.
Drinks
A short list, kept short on purpose. Ask what is open and somebody will pour you a taste of it first.
Wine by the glass
Six open at a time, and they turn over every few weeks.
- Sparkling$14
Dry, from a small grower, always on.
- White, sharp$12
The one that goes with the oysters.
- White, rounder$15
For the chicken and the chowder.
- Orange$16
Skin contact, changes about once a month.
- Red, light$13
Served cold, in a tumbler if you like.
- Red, darker$18
For the steak and the pork.
Cocktails
Any of these can be made without alcohol. Ask.
- House martini$16
Cold, stirred, lemon peel.
- Rye sour$15
Rye, lemon, a sprig of rosemary off the back step.
- Cider shrub and gin$15
Apple, ginger, a little heat at the end.
- Amaro and soda$14
Long, bitter, easy to drink two of.
Beer and cider
- Draft lager$8
Cold, local, sixteen ounces.
- Draft ale$9
Rotates. Ask what is on.
- Cider$10
Dry, pressed eight miles up the river.
- Beer without alcohol$7
There is always one in the fridge.
Corkage is $25 a bottle, two bottles to a table. Ask first if you want to bring more than that.
About the menu
Where it comes from. Three boats out of the harbor, two farms up the river and a dairy in the next county account for most of what reaches a plate. When one of them has something good it goes on that week; when it runs out it comes off, sometimes in the middle of service. Nothing is held back for a photograph.
Dietary needs. Vegetarian and gluten-free dishes are marked. Most of the rest can be adapted with a little notice, and the kitchen would far rather hear about it when you book than when you sit down.
Prices. What is printed is what you pay. Tax and gratuity are added at the end. There is no service charge, no fee for splitting a dish, and no cover for the bread.
Come and eat.
Request a table and we will confirm, usually the same day.