on Greens

+ avocado 4, spicy kale falafel 5, chicken 7, salmon* 9, shrimp 10

Chicory & Citrus Salad | v, gf | 15
a vibrant blend of radicchio and cabbage, tossed with juicy clementines, crisp Asian pears, scallions, and sesame miso vinaigrette

Arugula & Apple Salad | v, gf, n | 16
English Stilton cheese from Cropwell Bishop, toasted hazelnuts, Thai basil, and sweet amaretto vinaigrette

Caesar Salad | gf | 14
baby romaine tossed with a Caesar dressing and aged Grana Padano topped with lemon-herb gremolata

Beet & Burrata Salad | v, gf | 17
field greens, roasted beets, puffed amaranth, pickled shallots, and balsamic vinaigrette

on Plates

Harvest Bowl | v+, gf | 18
quinoa and seasonal vegetables with crispy chickpeas, spicy kale falafel, tahini vinaigrette, topped with nigella seeds
+ free-range egg* 2, avocado 4, spicy kale falafel 5, chicken 7, salmon* 9, shrimp 10

Rolled Lasagna | v, n | 20
ricotta filled lasagna, butternut squash purée, wild mushrooms, sage brown butter, crushed amaretti cookies, and Grana Padano

Seared Salmon* | gf | 26
root vegetable pavé, Brussels sprouts, miso compound butter, and toasted pumpkin seeds

Shrimp & Blue Crab Bucatini | 24
green garlic butter, fresh scallions, and spicy Calabrian chili oil

Wild Atlantic Cod | gf, n | 32
creamy celery root purée, sautéed French beans, crispy pancetta, and brown butter almonds

Yellowfin Tuna* | gf | 35
yuzu kosho and avocado purée, grilled avocado, soy ginger lime sauce with chili spice and crispy shallots

Warm Buttered Lobster Roll | 36
poached in clarified butter, fine herbs, lemon, on a toasted brioche bun
substitute fries 2, truffle cheddar fries 5

terrain Burger* | 19
8 oz. signature beef, white cheddar, sweet balsamic onion jam on a toasted brioche bun
+ free-range egg* 2, bacon 3, avocado 4
substitute fries 2, truffle cheddar fries 5

Grilled Chicken Breast | 23
black garlic purée topped with buttered pearl couscous, roasted mushrooms, and kale, salsa verde and crispy quinoa

Rigatoni Bolognese | 19
ground beef, pork, and veal ragù with rigatoni, finished with cream and Grana Padano

Espresso-Rubbed Pork Tenderloin* | gf, n | 27
fried sunchokes and apricot-almond gremolata with a creamy whole grain mustard demi

Beef Sirloin* | 36
Parisian gnocchi and roasted carrots with a savory honey-date demi and berbere spice

Dessert

Spiced Carrot Cake | v, n | 11
vanilla bean cream cheese frosting, with toasted pecans and hazelnuts

Budino | v | 10
caramel and dark rum custard layered with sea salt caramel, mascarpone cream, and dark chocolate cookie crumble

Dessert Sampler | v, n | 20
black lava sea salt cookies, brown sugar crème puffs, French macarons, clover honey tartlets, vegan chocolate cupcakes

Chocolate Terrarium | v | 12
milk chocolate ganache, dark chocolate mousse, matcha crunch, dark chocolate cake

Créme Brûlée | v, gf | 10
basil-infused custard, caramelized sugar

Roasted Apple Tart | v | 12
cardamom-ginger roasted apples on puff pastry, served with vanilla gelato and date syrup