STARTERS
MISO MAPLE PORK RIBS | 15
with salsa macha, and koji pickled cucumber. GF
FIRE ROASTED BEETS | 12
with smoked ricotta, truffle honey, toasted pistachio, and citrus salt. GF
MUSSELS | 16
with yellow curry broth, caramelized pineapple, matchstick potato, and cilantro.
SCALLOP CRUDO | 18
with chai vinaigrette, English pea puree, and shiitake “bacon”. GF
oven-roasted caesar SALAD | 13
with croutons, lemon, and white anchovies.
Add steak* 12 | Add chicken 8 | Add scallops 15 | Add shrimp 9
SPRING GREENS SALAD | 13
with baby lettuces, shaved asparagus, Dijon vinaigrette, and belper knolle. GF
Add steak* 12 | Add chicken 8 | Add scallops 15 | Add shrimp 9
* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
GF Gluten Free option
VEG Vegetarian option
ENTRÉES
Scallop Risotta | 36
with heirloom tomatoes, bacon, fennel, belper knolle and micro basil. GF
New-York Strip | 38
with black garlic-Caesar butter, grilled asparagus, fingerling potato. * GF
STUFFED CABBAGE | 26
with roasted mushroom, wild rice, roasted tomato sauce, pickled mustard seed. GF, VEG
KANÙ BURGER | 20
with 2 - 3oz Wagyu beef patties, cheddar, balsamic onions, bibb lettuce, tomato, applewood smoked bacon, and horseradish crema.*
Served with a side of house chips. Gluten free bun available, veggie burger available.
HERITAGE PORK CHOP | 36
with cheddar polenta, rhubarb chutney, glazed root vegetable. GF
GRILLED SWORDFISH | 34
with pumpkin seed romesco, turmeric rice, sautéed spinach, and tomato velouté.
RAVIOLI & WHITE BOLOGNESE | 30
with spinach & fontina ravioli, ground rabbit, fennel, asparagus, belper knolle, and basil oil.
PAN ROASTED CHICKEN BREAST | 28
with herbed farro, nduja braised greens, and peanut butter-black pepper gravy.
* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
GF Gluten Free option
VEG Vegetarian option
PIZZA
All pizzas finished with grana padano and organic olive oil.
ORSO NERO | 17
Red sauce, mozzarella, balsamic onions, Gorgonzola, and hot honey.
FINNOCHI | 18
Spring onion cream, mozzarella, fennel sausage, and kale.
MARGHERITA | 16
Red sauce, mozzarella, fresh basil.
DIAVOLO | 24
Calabrian chili cream, mozzarella, clams, and lemon zest.
VERDE | 21
Wild onion pesto, mozzarella, prosciutto, asparagus, and smoked ricotta.
AGOSTINO | 18
Red sauce, mozzarella, pepperoni, smoked ricotta, and country mixed olives.
FUNGHI | 17
Red sauce, mozzarella, roasted mushrooms, chives, and rosemary.
DESSERT
AUNT RUTH'S BLUEBERRY CAKE | 10
A Gray family favorite. This cake was made each summer at Cold Stream Pond in Enfield, Maine Where the family would pick the wild blueberries for the cake. Blueberry cake layered with a white chocolate mousse topped with lemon curd.
chocolate Peanut butter tiramisu 12
with peanut butter lady fingers, chocolate peanut butter mascarpone, espresso Kahlua syrup & peanut brittle
Blueberry pie | 13
Flakey sweet crust, blueberry creme anglaise & vanilla ice cream
MILKSHAKES
ALL TOPPED WITH WHIPPED CREAM, A CHOCOLATE PRETZEL AND A CHOCOLATE STRAWBERRY.
Blueberry & Waffle | 12
Vanilla ice cream combined with our blueberry compote and a brown sugar waffle drizzled with pure maple syrup.
S'mores | 12
Chocolate ice cream topped with graham cracker, marshmallow and chocolate.
Strawberry Fields | 12
Vanilla ice cream combined with our strawberry compote. Topped with a strawberry glazed donut.
** Gluten Free option
*** Vegetarian option
KIDS
ALL SERVED WITH HAND-CUT FRITES AND APPLE SLICES
CHEESE BURGER * ** | 6
ALL BEEF HOT DOG | 6
CHICKEN FINGERS * | 6
Grilled Cheese | 6
MAC & CHEESE *** | 6
GRILLED CHICKEN BREAST * ** | 6
* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
** Gluten Free option
*** Vegetarian option
BRUNCH
CHORIZO & EGG TACOS | 14
with grapefruit salsa, avocado crema, micro cilantro. GF
CHICKEN & WAFFLES | 19
with miso honey butter, and maple nuoc cham.
SHRIMP & GRITS | 21
with andouille sausage, mushrooms, green onions, and cheddar grits. GF
CANADIAN BACON BENEDICT | 17
with poached eggs, English muffin, and hollandaise. Served with hash browns.
ANDOUILLE SAUSAGE BENEDICT | 17
with poached eggs, English muffin, and hollandaise. Served with hash browns.
BRAISED KALE BENEDICT | 15
with poached eggs, English muffin, and hollandaise. Served with hash browns.
ROASTED MUSHROOM SCRAMBLE | 13
with gruyere, crème fraiche, and chive oil. Served with hash browns. GF
BACON & APPLE QUICHE | 14
with whipped herbed goat cheese. Served with a baby greens salad.
BAGEL & LOX | 12
with cream cheese, smoked salmon, tomato, and capers.
HEIRLOOM TOMATO TART | 14
with smoked rocotta, and a blueberry balsamic reduction micro basil.
LOCAL GRANOLA WITH MAPLE YOGURT | 15
with maple yogurt and fresh berries.
FRENCH TOAST | 13
with orange zest, vanilla, strawberry-rhubarb compote, and lavender whipped cream.
CINNAMON ROLL | 6
with maple icing and candied pecans.
BEIGNETS | 6
with choice of dipping sauce. Aancho chili chocolate, balsamic blueberry, or bacon dulce de leche.
FROM OUR BAKERY
ASSORTED BAKED GOODS | 12
Mix and match muffins, pastries, scones and other assorted items from our bakery.
Pastry of the week | 2.75
DRINKS
PALOMA HERRADURA | 13
Herradura Silver, house made Grapefruit syrup and soda water.
APPLE CIDER BELLINI | 7
Apple cider, Stoli Vanilla, and Prosecco.
MIMOSA | 7
Orange juice and Prosecco.
HOUSE BLOODY MARY | 14
Tito’s vodka, house Bloody Mary mix, garnished with grilled cheese, candied bacon, pickle, pepperoncini, lemon, lime, and celery.
IRISH LATTE | 10
Jameson Irish Whiskey, Bailey’s Irish Cream, espresso, and steamed milk.
Sweet Tea, Unsweetened Iced Tea, Lemonade, Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, Mug Root Beer, Orange Crush, Ginger Ale, Dr. Pepper / 4
ESPRESSO
SERVED AS YOUR CHOICE OF A LATTE OR CAPPUCCINO
CHOCOLATE COVERED STRAWBERRY | 6
PEPPERMINT MOCHA | 6
CHOCOLATE CHILI | 6
VANILLA MOCHA | 6
STARTERS
MISO MAPLE PORK RIBS | 15
with salsa macha, and koji pickled cucumber. GF
FIRE ROASTED BEETS | 12
with smoked ricotta, truffle honey, toasted pistachio, and citrus salt. GF
MUSSELS | 16
with yellow curry broth, caramelized pineapple, matchstick potato, and cilantro.
SCALLOP CRUDO | 18
with chai vinaigrette, English pea puree, and shiitake “bacon”. GF
oven-roasted caesar SALAD | 13
with croutons, lemon, and white anchovies.
Add steak* 12 | Add chicken 8 | Add scallops 15 | Add shrimp 9
SPRING GREENS SALAD | 13
with baby lettuces, shaved asparagus, Dijon vinaigrette, and belper knolle. GF
Add steak* 12 | Add chicken 8 | Add scallops 15 | Add shrimp 9
* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
GF Gluten Free option
VEG Vegetarian option
ENTRÉES
Scallop Risotta | 36
with heirloom tomatoes, bacon, fennel, belper knolle and micro basil. GF
New-York Strip | 38
with black garlic-Caesar butter, grilled asparagus, fingerling potato. * GF
STUFFED CABBAGE | 26
with roasted mushroom, wild rice, roasted tomato sauce, pickled mustard seed. GF, VEG
KANÙ BURGER | 20
with 2 - 3oz Wagyu beef patties, cheddar, balsamic onions, bibb lettuce, tomato, applewood smoked bacon, and horseradish crema.*
Served with a side of house chips. Gluten free bun available, veggie burger available.
HERITAGE PORK CHOP | 36
with cheddar polenta, rhubarb chutney, glazed root vegetable. GF
GRILLED SWORDFISH | 34
with pumpkin seed romesco, turmeric rice, sautéed spinach, and tomato velouté.
RAVIOLI & WHITE BOLOGNESE | 30
with spinach & fontina ravioli, ground rabbit, fennel, asparagus, belper knolle, and basil oil.
PAN ROASTED CHICKEN BREAST | 28
with herbed farro, nduja braised greens, and peanut butter-black pepper gravy.
* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
GF Gluten Free option
VEG Vegetarian option
PIZZA
All pizzas finished with grana padano and organic olive oil.
ORSO NERO | 17
Red sauce, mozzarella, balsamic onions, Gorgonzola, and hot honey.
FINNOCHI | 18
Spring onion cream, mozzarella, fennel sausage, and kale.
MARGHERITA | 16
Red sauce, mozzarella, fresh basil.
DIAVOLO | 24
Calabrian chili cream, mozzarella, clams, and lemon zest.
VERDE | 21
Wild onion pesto, mozzarella, prosciutto, asparagus, and smoked ricotta.
AGOSTINO | 18
Red sauce, mozzarella, pepperoni, smoked ricotta, and country mixed olives.
FUNGHI | 17
Red sauce, mozzarella, roasted mushrooms, chives, and rosemary.
DESSERT
AUNT RUTH'S BLUEBERRY CAKE | 10
A Gray family favorite. This cake was made each summer at Cold Stream Pond in Enfield, Maine Where the family would pick the wild blueberries for the cake. Blueberry cake layered with a white chocolate mousse topped with lemon curd.
chocolate Peanut butter tiramisu 12
with peanut butter lady fingers, chocolate peanut butter mascarpone, espresso Kahlua syrup & peanut brittle
Blueberry pie | 13
Flakey sweet crust, blueberry creme anglaise & vanilla ice cream
MILKSHAKES
ALL TOPPED WITH WHIPPED CREAM, A CHOCOLATE PRETZEL AND A CHOCOLATE STRAWBERRY.
Blueberry & Waffle | 12
Vanilla ice cream combined with our blueberry compote and a brown sugar waffle drizzled with pure maple syrup.
S'mores | 12
Chocolate ice cream topped with graham cracker, marshmallow and chocolate.
Strawberry Fields | 12
Vanilla ice cream combined with our strawberry compote. Topped with a strawberry glazed donut.
** Gluten Free option
*** Vegetarian option
KIDS
ALL SERVED WITH HAND-CUT FRITES AND APPLE SLICES
CHEESE BURGER * ** | 6
ALL BEEF HOT DOG | 6
CHICKEN FINGERS * | 6
Grilled Cheese | 6
MAC & CHEESE *** | 6
GRILLED CHICKEN BREAST * ** | 6
* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
** Gluten Free option
*** Vegetarian option
BRUNCH
CHORIZO & EGG TACOS | 14
with grapefruit salsa, avocado crema, micro cilantro. GF
CHICKEN & WAFFLES | 19
with miso honey butter, and maple nuoc cham.
SHRIMP & GRITS | 21
with andouille sausage, mushrooms, green onions, and cheddar grits. GF
CANADIAN BACON BENEDICT | 17
with poached eggs, English muffin, and hollandaise. Served with hash browns.
ANDOUILLE SAUSAGE BENEDICT | 17
with poached eggs, English muffin, and hollandaise. Served with hash browns.
BRAISED KALE BENEDICT | 15
with poached eggs, English muffin, and hollandaise. Served with hash browns.
ROASTED MUSHROOM SCRAMBLE | 13
with gruyere, crème fraiche, and chive oil. Served with hash browns. GF
BACON & APPLE QUICHE | 14
with whipped herbed goat cheese. Served with a baby greens salad.
BAGEL & LOX | 12
with cream cheese, smoked salmon, tomato, and capers.
HEIRLOOM TOMATO TART | 14
with smoked rocotta, and a blueberry balsamic reduction micro basil.
LOCAL GRANOLA WITH MAPLE YOGURT | 15
with maple yogurt and fresh berries.
FRENCH TOAST | 13
with orange zest, vanilla, strawberry-rhubarb compote, and lavender whipped cream.
CINNAMON ROLL | 6
with maple icing and candied pecans.
BEIGNETS | 6
with choice of dipping sauce. Aancho chili chocolate, balsamic blueberry, or bacon dulce de leche.
FROM OUR BAKERY
ASSORTED BAKED GOODS | 12
Mix and match muffins, pastries, scones and other assorted items from our bakery.
Pastry of the week | 2.75
DRINKS
PALOMA HERRADURA | 13
Herradura Silver, house made Grapefruit syrup and soda water.
APPLE CIDER BELLINI | 7
Apple cider, Stoli Vanilla, and Prosecco.
MIMOSA | 7
Orange juice and Prosecco.
HOUSE BLOODY MARY | 14
Tito’s vodka, house Bloody Mary mix, garnished with grilled cheese, candied bacon, pickle, pepperoncini, lemon, lime, and celery.
IRISH LATTE | 10
Jameson Irish Whiskey, Bailey’s Irish Cream, espresso, and steamed milk.
Sweet Tea, Unsweetened Iced Tea, Lemonade, Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, Mug Root Beer, Orange Crush, Ginger Ale, Dr. Pepper / 4
ESPRESSO
SERVED AS YOUR CHOICE OF A LATTE OR CAPPUCCINO
CHOCOLATE COVERED STRAWBERRY | 6
PEPPERMINT MOCHA | 6
CHOCOLATE CHILI | 6
VANILLA MOCHA | 6