farm—and sea—to table
Our rotating menu showcases seasonal pasta dishes, appetizers, and entrees. Simple grilled pizzas and select meats are perfectly charred on a wood-fired grill. All major ingredients are locally sourced, meaning the shellfish, meat, and produce are procured by Chef Greg Reeves from some of the finest farmers and fishermen of New England.
The wine list features the vintages of small organic and biodynamic growers, and the artisanal cocktails and craft beers are all created with the same care as the food on the menu.