Dinner · October 18, 2017

Rocky Nook oysters | housemade cocktail sauce, mimosa mignonette   2.75 ea

Smoked squash bisque | sunflower seeds, micro greens   10

Pork tacos | confit pork belly, citrus slaw, lime cilantro crema   14

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

Caesar salad | gem lettuce, tomato, white anchovy   11

 

Seared local cod | fairytale eggplant caponata, radishes   25

Atlantic swordfish | squash risotto, totsoi, carrot purée   26

Coq au vin | root vegetables, red wine reduction   25

Hanger steak | gratin potatoes, swiss chard, béarnaise   26

Jambalaya | shrimp, chicken, andouille sausage   24  

Linguine | local tuna, tomato, lime   22

Hot pork sandwich | wilted chicories, pickled onion, cheddar   15  

 

Lime creamed corn |   6

Roasted root vegetables | bagna cauda   6

Sautéed swiss chard |   6

Potatoes au gratin |   6