Granita

Fall 2026

To Begin

Begin at the table. Share generously.

Dressed Oysters

22

green apple, celery root, juniper, cider

Seafood Crudo

24

salmon, sea bass, red cabbage consommé, pear, pickled serrano, ginger, shiso

The Fall Board

34

Archway sausage, charcuterie, Vermont cheese, cider-fig mostarda, house pickles, olives, Marcona almonds, focaccia

Focaccia

6

olive oil & herbs, sea salt

Baked Brie

16

roasted fig, plum, walnut, lavender honey, balsamic fig, grilled focaccia

Roasted Delicata Squash

18

miso yogurt, pickled golden raisins, mustard seed, pepita-sun crunch, marjoram

Beet Hummus

18

cashew hummus, pickled golden beet, charred scallion oil, cashew crunch, flatbread

Rainbow Cauliflower

16

tempura, cashew hummus, pickled apple, za’atar cashew crunch

Gathered

Small Plates

Mushroom & Beet

18

roasted beet, wild mushroom, bitter greens, hazelnut vinaigrette

White Wine Poached Pear

18

Great Hill blue cheese, greens, sweet potato crisp, crushed walnut, white wine vinaigrette

Caesar

16

anchovy dressing, parmesan, crouton

Seasonal Squash

24

multigrain, cashew hummus, braised greens, market vegetables, balsamic fig, pepita-sun crunch

Seasonal

An expression of autumn from land and sea.

Pasta

Delicata Agnolotti

28

shaved apple, beet, pumpkin seed, cider brown butter

White Ragu Bolognese

27

pappardelle, chive, leeks

Cacio e Pepe

25

pecorino, black pepper, black truffle, chive oil

Coastal Tonnarelli

34

seared scallop, shrimp, mussels, puttanesca, preserved lemon

Lobster Mafaldine

42

Maine lobster, saffron butter, pomodoraccio, tarragon

Pasture

Pork Milanese

42

sweet potato purée, braised red cabbage & pancetta, harvest greens

Crispy Airline Chicken

36

risotto, market greens, artichoke, pomodoraccio-tarragon beurre monté

Jan’s Cowgirl Smash Burger

32

Vermont cheddar, bacon, house pickles, griddled onion, K-1 sauce, fries

Short Rib

42

celery root fondant, dark cherry, market greens, black garlic jus

Filet

62

pommes purée, market vegetables, K-1 sauce

Duck Breast

46

multigrain, Concord grape, embered carrot, braised greens

Cornflake-Crusted Lamb Rack

58

embered carrot, black olive & fig relish, rosemary oil

Sea

Sea Bass

42

stewed cannellini beans, fennel, leek, herb broth

Loch Duart Salmon

40

charred Brussels sprouts, roasted shallot, cider mustard, charred lemon

Seared Scallops

48

Jerusalem artichoke, wilted endive, pickled golden raisin, hibiscus beurre blanc