Dinner Menu – Summer



Sugar Snap Peas     10

Miso Tofu, Pea Shoots,

Chili Ginger Vinaigrette



Kingdom Farm Lettuce     9

Sunflower Seeds, Buttermilk Vinaigrette,

Torn Crouton



Broccoli     9

Bacon, Walnut, Creme Fraiche



Chermoula Shrimp     12

Chick Pea, Olive Oil, Pea Shoots



Autumns Harvest Farm

Beef Carpaccio     12

Crouton, Arugula Puree, Pecorino






Sheep’s Milk Ricotta Gnudi     18

Charred Asparagus, Pesto,

Arugula, Farm Egg

Seared Local Scallops     25

English Peas, Brown Butter Roasted Carrots



Pastured Chicken     20

Forty Cloves of Garlic, Beans, Potatoes


Clawhammer Farm Pork Bucatini   19

Fennel Sausage, Clams, Pecorino



NEK Burger     15

Mushroom Duxelles, Tobacco Onion,

Vermont Cheddar


Dry Aged Duck Breast     22

Farro, Beets, Ras el Hanout Yogurt






Four Course Chef’s Tasting Menu     55

We ask that the entire table participates.



Red Skin Potatoes   6

Tarragon, Buerre Blanc

Kingdom Farm Swiss Chard   6

Pickled Cremini Mushrooms   6

Hand Cut French Fries   5






Elderflower Pound Cake     7

Strawberry Cream


Chocolate Brownie Parfait   7

Gianduja Cremeux & Whipped Cream




100% of our meat, fish & eggs are sourced from

small, local farms and fishermen.


Inform us of any allergies.

Chef Kevin Adey.




Chef Kevin Adey.

Inform us of any allergies.

100% of our meat, fish & eggs comes from small,

local farms and fishermen.


Locally Foraged and Gardened

trout lily, black birch twigs, ostrich ferns, , stinging nettle, violets, ramps, wood sorrel,

wild chives, elderflower, sheep sorrel, gooseberries, borage, crab apples, heirloom tomatoes, pole beans,

garlic, autumn olive, wild grapes, mushrooms, honey from our bees, pressed apples and pears,

eggs from our hens