Dinner · October 6, 2017

Wallace Bayoysters | housemade cocktail sauce, mimosa mignonette   2.75 ea

Tomato soup | spicy breadcrumbs, basil oil  10

Confit octopus | yellow zucchini, picked peppers, bagna cauda  15 

Yellowfin tuna tartare | cucumber, daikon radish, kombu, scallion, sesame   16

Heirloom tomatoes | burratini, preserved lemon, soft herbs13

House marinated castelvetrano olives | radish, blue cheese, roasted almonds11

Farm radishes | honey butter, herbs, Maldon salt  12

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

 

Simple salad | field greens, radish, tomato, red onion, house vinaigrette8

Farro salad | arugula, peas, feta, pistachio   10

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

 

Local cod | cauliflower mash, swiss chard, salsa verde   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

Penne bolognese | parmesan, garlic crostini  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