Dinner · October 15, 2017

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

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

Pork ribs | cashew cilantro relish, persimmons   15

Heirloom tomatoes | arpeggio, preserved lemon, soft herbs   13

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

Antipasto | Prosciutto de Parma (IT), Prufrock cheese (MV), seasonal accompaniments   15

 

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

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

First Light Farm arugula | pickled onion, farro, 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

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   26

 

 

Roasted root vegetables | bagna cauda   6

Lime creamed corn |   6