From the Kitchen

PLATES

• Citrus Cured Olives, $10

  Cerignola, Castelvetrano, Nostralin olives w/orange, thyme, evoo

• Edamame / 11

  Furikake, Sesame, Lime, Chiles Gluten Free Vegan

• Toasted Sourdough / 12

  warm ricotta, garlic, evoo, rosemary

• Burrata / 18

  Tomato Confit, Basil, Pine Nuts, Garlic Crostino Nuts

• Brussels Sprout Salad / 17

  acorn squash, hazelnut, pecorino, lemon vinaigrette

• Shishito Peppers, $15

  cashews, red pepper aioli

• Maitake Tempura / 22

  jonah crab, scallions, xo sauce

• Sicilian Fried Chicken / 18

  Lemon, Oregano, Aleppo, Honey

• Pappardelle / 22

  wild boar ragu, porcini, parmigiano reggiano

• Sea Scallops / 24

  brussels sprouts, salsify, bacon, truffle jus

• Fried Calamari / 22

  Marinated, dredged in flour, cornmeal, paprika, cayanne, black pepper, fried and seasoned with parsley, fennel pollen, grated parmigiano reggiano, served with an Aioli side.

• Pasta Fagioli Soup / 19

  cranberry beans, gnocchetti, pecorino sardo, black truffle

• Scottish Salmon / 32

  mushroom dashi, bok choy, scallion & radish salad

• Maine Cod / 32

  white beans, braised kale, bacon, cipollini, truffle butter

• Duck Confit, 26

  cabbage fondue, rutabaga, mustard jus

• Hanger Steak Frites, 42

  pinach, pearl onions, truffle fries, sauce au poivre

• Berkshire Pork / 36

  sweet potato, miso, apple, brussels sprouts

• The Perryville Burger / 24

  Brioche, Tillamook Cheddar, Special Blend Chuck and Short Rib Patty, Bacon, Mac Sauce, French Fries

CHARCUTERIE & ARTISAN CHEESE

DESSERT

• Olive Oil Cake / 12

  Blueberries, Whipped Ricotta Dairy Tree Nuts

• Creme Brulee / 12

  raspberries, lady fingers

• Apple Crisp / $12

  almond streusel & vanilla gelato

New Course

• New Item