Foraged & Found

An autumn celebration of hunting wild & forgotten foods

September 24 - 28

Yes, the beaches are beautiful and ski season is a thrill, but we would argue that there's no better time to live in New England than in the Fall. Summer is often the go to season of abundance, but there's a wealth of wonders growing in our fields and forests, if you know what to look for. Chef Erin has been foraging up a storm to bring you a special menu of hyper local delights, sourced from the fields, forests and shores of New England including autumn olives, mushrooms, greens, sea vegetables, rosehip, nuts, herbs and more.

We'll be running this special menu alongside our a la carte menu. And we'll have a list of fall cocktail specials including foraged ingredients like elderflower wine and Chef's famous foraged black walnut nocino.

FORAGING FOR A CAUSE

Now there is even more incentive to join us. We will be donating a percentage of our sales to help support the team at the Herb Lyceum, which was destroyed in a fire earlier this month. Our friend, Chef Will Gilson, his family, his team, and his community are all devastated by the tragic loss of one of the most charming farm to table dining spaces in MA. They are running a GoFundMe to help with rebuilding efforts. Even if you can't join us for our Foraged and Found Fundraiser week, please consider donating.

Reservations aren't required, but we recommend securing your spot in this week long celebration of foraged foods. Just make a note in your reservation if you wish to participate, along with any dietary restrictions you may have. The event is running from Tuesday, Sept 24 to Saturday, Sept 28.

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