Dinner · October 14, 2017

Cherrystone Creek littlenecks | housemade cocktail sauce, mimosa mignonette   1.25 ea

Carrot ginger soup| coconut crumble, tarragon   10

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

Roasted beets | roasted and shaved beets, orange yogurt, mint, hazelnuts   11

Heirloom tomatoes | arpeggio, preserved lemon, soft herbs   13

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

Antipasto | speck, Eidolon cheese, seasonal accompaniments   15

 

Farm greens | radish, tomato, red onion, sunflower seeds, Meyer lemonvinaigrette   8

Falldorf salad | squash, apples, celery, currants, walnuts, maple crema   10

Charred kale | arugula, pickled onion, crispy quinoa, cotija   11

 

Bouillabaisse | cod, hake, salmon, clams, mussels, herb salad   34

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

Porchetta | chicories, creamy parmesan dressing, pomegranate   28   

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

Hanger steak | fingerling potatoes, zucchini, salsa verde, béarnaise   26

Baked eggplant | marinara, ricotta, soft herbs   17

 

Dilly beans |   6

Roasted root vegetables | bagna cauda   6

Lime creamed corn |   6