— Starters —

Roasted Beet Salad
Cashel Blue Cheese, Baby Spinach, Spiced Pecans
13

Salad of Baby Lettuces
Cucumber, Tomato Confit, Champagne Vinaigrette
12

Local Red Hubbard Squash Soup
Savory Apple Compote, Pumpkin Seeds
10

Grilled Chipotle Venison Sausage  
Black-eyed Peas and Big Al’s Bacon
14

Five Spice Duck Spring Rolls
Sweet Chili Sauce, Red Cabbage Slaw
14

Baccalá Livornese Style
Salt Cod Braised with Tomatoes and Capers over Wild Hive Polenta
15

— Entrees —

Roasted Garlic and Herb Colorado Leg of Lamb  
Cippollines and Parsnips, Wild Hive Polenta
38

Lobster Risotto
Whole Maine Lobster out of the Shell, Vegetables, Pink Lobster Cream
45
* Vegetarian with Vegetables and Wild Mushrooms
29

Pan Roasted Chicken “Coq au Vin”  
Pearl Onions, Carrots, and Mushrooms, Red Wine, Mashed Potatoes
29

Grilled Berkshire Pork Chop  
Braised Red Cabbage, Sweet Potato Mash, Big Al’s Bacon Jam
38

Roast Prime Rib of Beef
Potatoes Gratin, Broccoli Rabe, Green Peppercorn Jus
42

Pan-Seared Halibut
Braised Cannellini Beans with Escarole, Garlic, Preserved Lemon
39