Dinner · October 10, 2017

Taylor Bay oysters | housemade cocktail sauce, mimosa mignonette   2.75 ea

Tomato soup | spicy breadcrumbs, basil oil   10

Confit octopus | yellow zucchini, picked peppers, bagna cauda   15 

Yellowfin tuna poke | cucumber, daikon radish, kombu, scallion, sesame   16

Heirloom tomatoes | whipped blue cheese, preserved lemon, soft herbs   13

House marinated castelvetrano olives | radish, blue cheese, roasted almonds   11

Antipasto | Bentons ham (TN),  Prufrock cheese (MV), seasonal accompaniments   15

 

Simple salad | field greens, radish, tomato, red onion, house vinaigrette   8

Farro salad | field greens, peas, feta, pistachio   10

Beet salad | roasted and shaved beets, lemon yogurt, mint, hazelnuts   11

 

Local cod | cauliflower mash, red russian kale, salsa verde   25

Atlantic swordfish | French lentils, delicata squash, carrot purée   26

Seared local yellowfin tuna | steamed rice, daikon, cucumber, ponzu   27

Chicken under a brick | bulgur, succotash, lemon thyme pan sauce   24

Pork chop | roasted apples, bok choy, miso sauce   25

Surf and turf | hanger steak, lobster, fingerling potatoes, squash medley, brandy cream   34

Bucatini bolognese | parmesan, soft herbs   19

Seared eggplant | quinoa, arugula, cucumber, peas, feta, pistachios   16

 

Dilly beans |   6

Green beans | ginger scallion sauce   6

Honey roasted carrots | feta, parsley   6