the-flats-steak.jpg

Menu

Coastal New England Fare with a Modernistic Twist

 

—  bites  —

 

Garden

—  Artichoke Hearts  —
garlic, balsamic reduction

—  Pickled Seasonal Vegetables*  —
see Specials menu

Sea

—  Smoked Seafood Pate*  —
see Specials menu

—  Pan-Seared Local Day Boat Scallops  —
apple, jicama, and sesame slaw

Land

—  7x Ranch Meatball   —
port wine demiglace, crispy shallots

—  Great Hill Croquettes  —
Great Hill blue cheese and potato croquettes with local wildflower honey and flash-fried sage hair

 

—  small plates  —

 

Garden

—  Grilled Baby Vegetable Antipasto  —
blistered shishito peppers and garlic and basil oil drizzle

—  Buttercrunch Wedge  —
double smoked bacon lardons, heirloom tomatoes, English cucumber, red onion, buttermilk ranch dressing, crumbled blue cheese, balsamic reduction

—  The Flats House Salad  —
English cucumber, heirloom tomatoes, julienne red onion, matchstick carrots, tossed with fresh baby greens and nicoise vinaigrette

Sea

—  The Flats Ceviche*  —
local seasonal seafood with citrus, chilis, and herbs

—  Mussels Diane  —
Prince Edward Island mussels sautéed with mushrooms and scallions in spicy lobster butter sauce

—  Grilled Octopus  —
apple, jicama, and sesame slaw

—  Trio of Shellfish*  —
see the Specials menu

—  Cape Cod Oyster Selection*  —
half dozen

Land

—  Soup Du Jour*   —
see the Specials menu

—  Salad Add Ons  —
4 oz seared day boat scallops
6 oz seared Atlantic salmon
6 oz grilled marinated chicken
4 oz grilled petite filet

 
 

—  burgers  —

served on grilled brioche bun with hand-cut sea salt fries

 

—  Pryme Burger  —
8 oz 7x ranch burger, red onion jam, heirloom tomato relish,
buttercrunch lettuce

—  Venison Burger  —
8 oz venison burger,
triple cream dauphinoise brie, smoked slab bacon

 
 

—  center of the plate  —

 

—  Petite Bistro Filet  —
7 oz bistro filet, cognac-infused shallots,
and peppercorn butter sauce

—  Avocado Oil Poached Salmon  —
black bean puree, and roast corn

—  Curried Vegetable and Lentil Stew  —
green coconut curry, seasonal locally sourced vegetables, and kaffir lime chimichurri

—  Pomegranate Honey Statler Chicken —
12 oz chicken breast, smoked pecan, apple, and frisee salad

—  Seasonal Handmade Pasta* —
see the Specials menu

Wild Game Selection*
see the Specials menu

Locally Sourced Seafood*
see the Specials menu

 
 

—  à la carte starches  —

 

—  Milk and Butter Braised Whole Idaho Russet Potato  —
crème fraiche and rough chopped chives

 —  Seasonal Risotto Preparation*  —

—  Chilled Israeli Cous-Cous Salad  —
heirloom tomato, english cucumber, shallot, and fresh herb vinaigrette

—  Smoked Bacon and Tarragon-Infused Wild Rice  —

—  Roasted Garlic Fingerling Potatoes —

—  Organic Blue Buckwheat Soba Noodles —

 
 

—  à la carte vegetables  —

 

—  Grilled Asparagus  —
sea salt and citrus

—  Baby Carrots  —
maple and parsley glaze

—  Roast Cauliflower au Gratin  —
cream, fresh herbs, and gruyere

—  Braised Cipollini Onions
sweet cream butter and veal glace

—  Smoked Wild Mushroom Selection*  —

—  Creamed Corn  —
smoked bacon bits, Shishito pepper coulis

 

 

Executive Chef Mason Pryme

 

soup_cropped.jpg


—  Dessert  —

Handmade exclusively in-house

—  House Made Ice Cream Presentation  —  

—  Seasonally Inspired Crème Brulee  —  

 Tempura apple, sea salt caramel, and cream anglaise  —  

—  Flourless chocolate cake, black currant coulis, and Chantilly cream  —  

 

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illnesses.
Please inform your server if a person in your party has a food allergy. 20% gratuity will be added for parties of 6 or more.