MENU
Our menu offers seasonally driven, local ingredients and therefore, is updated frequently.
Menu items are subject to change according to seasonality and availability.
Ask about our Chef's Table!
Five Course Tasting Menu
Five Course Vegetarian Tasting Menu
Five Course Tasting Menu & BEVERAGE PAIRINGS
DIPS
Warm Feta Dip - 16
feta, olive tapenade, tomato, crudité, + pita
Aubergine - 7
eggplant, garlic, roasted onions, evoo, + smoked salt
Tzatziki - 7
yogurt, cucumber, lemon, + dill
Hummus - 7
chickpeas, lemon, raselhanout, + tahini
SMALL PLATES
Swell Oysters* - 18 / 33
raw Hampton Harbor oysters, cocktail sauce, + house mignonette
Prime Beef Carpaccio* - 17
lemon vinaigrette or truffle mayo | parmesan, pine nuts, + quail eggs
Pan Seared Scallops* - 21
local bone marrow, mushroom demi, + truffle
Calamari* - 16
chickpeas, peppers, olive relish, tomatoes, feta, + lemon
Chicken Liver Pâté* - 13
house waffles, pickled egg, + smoked salt
Bison Meatball* - 13
bison and pork meatballs, + apple tomato chutney
Slow Braised Octopus* - 19
pomegranate, rosemary, + potato
Tinos Flatbread - 13
spinach, feta, + garlic
Braised Mussels* - 16
chorizo, garlic, + gastrique
Fried Squash Blossoms* - 14
goat cheese + honey
Beef Bitterballen* - 13
beef ragout, nutmeg, + mustard
Spanakopita Pie - 13
spinach, leeks, feta, + phyllo dough
Salted Cod Fritters* - 13
potato, aioli, + sunflower
Cured Pastrami Salmon* - 16
Greek potato salad, leeks, + lemon
Bone Marrow + Mushrooms - 13
house bread, mushrooms, + parmesan
SOUP
Avgolemeno - 12
chicken, orzo, lemon, + ramp pesto
Green Crab Bisque* - 11
garlic croutons + scallions
GREENS
Village Salad - 11
tomatoes, feta, olives, pickled red onions, red wine vinegar, + Greek evoo
Farro Salad- 12
chorizo, pecorino, pea shoots, farro, soft boiled egg, + pistachio vinaigrette
Burrata Salad - 13
local greens, tomato confit, toasted hazelnuts, microgreens, + lemon vinaigrette
PASTA
Braised Beef Tagliatelle* - 27
slow braised beef, whipped goat cheese, + local greens
Greek Fish Stew* - 27
lobster, cod, salmon, mussels, green crab broth, peas, + orzo
Lobster Carbonara* - 38
whole lobster, spaghetti alla chitarra, peas, smoked bacon, + pecorino
SIGNATURES
Pan Seared Cod* - 27
asparagus, lobster risotto, + green crab demi
Wood Grilled Lamb Chops* - 47
stewed Tuscan beans, tomatoes, + pistachio pesto
Pan Seared Statler Chicken* - 29
sweet potato skordalia, grilled asparagus, + black garlic demi
Wood Grilled Pork Chop* - 28
14 oz. pork chop, roasted rosemary potatoes, spinach, feta, + lemon parsley sauce
Slow Braised Lamb Shank* - 44
spiced carrots, fingerling potatoes, mushrooms, + salsa verde
Steak Diane* - 52
8 oz. USDA prime filet, lobster risotto, asparagus, + mushroom sauce
Wood Grilled Salmon* - 28
haricots verts, lemon potato fritters, fried capers, + chardonnay sauce
Steak Frites* - 54
16 oz prime ribeye, pommes frites, steak sauce, + truffle aioli
available vegetarian - 24
Summer Beef Stew* - 27
sugar snap peas, spinach, roasted barley, + feta
available vegetarian - 24
SIDES
Feta Brined Chicken* - 14
Lamb by the Chop* - 10
Wood Grilled Octopus* - 15
Cacio e Pepe - 12
Blue Cheese - 5
Seasonal Vegetables - 8
Saffron Rice - 8
Pommes Frites - 8 Truffle it Up +1.50
Cacio e Pepe - 12
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* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.