Dinner · November 10, 2017

Onset oysters | housemade cocktail sauce, apple cider mignonette   2.75 ea

Organic popcorn | lobster powder, brown butter, sea salt   10

Squash bisque | crispy quinoa   9

Mussels |  cider, chilis, leeks,  grilled bread   15

Spicy Squid | cucumber, red onion, Meyer lemon aioli, nuoc cham, soft herbs   16

Sauteed Asian mushrooms | pecorino, egg yolk, chervil   13

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

Spicy tuna poke | Korean chili aioli, pickled cucumber, daikon, nori   14

Antipasto | Benton’s ham (TN), Prufrock cheese (MV), seasonal accompaniments   15

 

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

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

Rocket Salad | cucumbers, feta, pickled onions, sprouted lentils, greek dressing   10

 

Seared local tuna | noodles, carrot, daikon radish, celery, cucumber, ponzu   30

Atlantic swordfish | delicata squash, rocket, celery root puree   26

Seared local cod | roasted cauliflower caponata, totsoi, radish   25

Roast pork | cabbage, apples, miso sauce   20

Seared duck breast | polenta, apple pumpkin mostarda, aged balsamic   27

Hanger steak | au gratin, asparagus, bernaise   26   

Chicken under a brick | herb rice, roasted turnips, lemon thyme pan sauce   24

 

Roasted root vegetables | bagna cauda   6

Potatoes au gratin |   6

Asparagus | bernaise   6