Dinner · October 11, 2017

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

Tomato soup | spicy breadcrumbs, basil oil   10

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

Fried taleggio | quince jam, brioche   10

Heirloom tomatoes | arpeggio, preserved lemon, soft herbs   13

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

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

 

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

Farro salad | field greens, shaved dates, feta, pistachio   10

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

 

Bouillabaisse | cod, hake, salmon, clams, mussels, herb salad   30

Local cod | roasted cauliflower caponata, totsoi   25

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

Seared local yellowfin tuna | fried rice, daikon, ponzu beurre blanc   27

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

Hanger steak | fingerling potatoes, zucchini, brandy cream   26

Lasagne | mozzarella, 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