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Kayana Szymczak for the Boston Globe
The "Count Neck Clams" appetizer with clams, confit garlic, white wine, smoked bacon, and parsley.
The "Grilled Grass-Fed Burger" entree, with grass-fed beef served on a brioche roll, thyme roasted onions, smoked Vermont cheddar cheese, bacon, and hand cut fries.
Roasted free-range chicken, parsnip puree, thyme braised brussels sprouts, and natural jus.
The "Roast Autumn Squash" entree with roasted squash, roasted carrots and brussels sprouts, kale, and a shale reduction.
The "Grilled Grass-Fed Burger" consists of grass-fed beef served on a brioche roll, thyme roasted onions, smoked Vermont cheddar cheese, bacon, and hand cut fries.
Rabbit rillettes appetizer with toast and a vinaigrette of maple, bacon, and onion.
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