The menu here changes a few times a week in order to use the freshest, locally sourced seafood and produce. You can always count on an imaginative take on traditional New England fare and artful presentation. Deconstructed chowder and other soups are poured right at your table. Wednesdays from November through April draw a cult following for specialty burgers made from grass-fed black Angus sourced from Black Bird Farm in Smithfield. An attentive and knowledgeable staff
offers expertise on wine selections from boutique vineyards and prix-fixe selections. Artisanal chocolates make an exquisite end to every meal.