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menu additions 1.31.14

Cauliflower Gratin
Emmentaler Cheese / Herb Breadcrumbs

Sweet & Sour Pork Belly
Apple Braised Cabbage / Pickled Mustard Seed / Roasted Shallots

Stonington Sea Scallops
Butternut Squash Puree / Brussels Sprout Leaves / Pine Nut-Horseradish Gremolata

Hand-Cut Tartare of Grass-Fed Beef
Quail Egg / Beet Puree / Toasted Ciabatta

Hand-Rolled Russet Potato Gnocchi
Braised Veal Ragout / Castelmango Cheese

summer hours

monday: 10am - 4pm
tuesday - thursday: 11am - 9pm
friday: 11am - late 
saturday 10am - late
sunday 10am - 8pm

brunch: saturday & sunday: 10am - 2pm


We are committed to sourcing sustainable local products. In doing so, we have met someincredible farmers, artisans, and fishermen along the way. Our menu is a celebration of their hard work.

We feature their bounty on our current menus:

Green Valley Farm
Blue Slope Farm
The Farmer's Cow
Cato Corner
Mystic Cheese
Dr. Gibson
The Fish Market
Quiet Corner Roasters
Saccuzzo Coffee
Hosmer Mountain
Farm To Hearth
Root Down Farm
Provider Farm
Zest Fresh Pastry

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