Kayana Szymczak for the Boston Globe

The "Count Neck Clams" appetizer with clams, confit garlic, white wine, smoked bacon, and parsley.

Kayana Szymczak for the Boston Globe

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.

Kayana Szymczak for the Boston Globe

Roasted free-range chicken, parsnip puree, thyme braised brussels sprouts, and natural jus.

Kayana Szymczak for the Boston Globe

The "Roast Autumn Squash" entree with roasted squash, roasted carrots and brussels sprouts, kale, and a shale reduction.

Kayana Szymczak for the Boston Globe

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.

Kayana Szymczak for the Boston Globe

Rabbit rillettes appetizer with toast and a vinaigrette of maple, bacon, and onion.