Dinner · October 3, 2017

Wallace Bay oysters | housemade cocktail sauce, grapefruit mignonette   2.75 ea

Tomato soup | spicy breadcrumbs, basil oil   10

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

Heirloom tomatoes | burratini, preserved lemon, soft herbs   13

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

Charcuterie plate | daily selection with accompaniments   15

Cheese plate | daily selection with accompaniments   14

 

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

Farro salad | arugula, peas, feta, pistachio   10

Beet salad | roasted and shaved beets, lemon yogurt, mint, hazelnuts   9

 

Local cod | cauliflower mash, swiss chard, brandywine tomato sauce   25

Atlantic swordfish | French lentils, butternut squash, sunchoke purée   26

Seared local yellowfin tuna | gunn gunn noodles, daikon, cucumber, ponzu   27

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

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

Hanger steak | chimichurri, fingerling potatoes, squash medley   26

Spaghetti squash bolognese | parmesan, garlic crostini   19

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

 

Dilly beans   6

Green beans | bernaise   6

Honey roasted carrots | feta, parsley   6