Dinner · November 15, 2017

Standish shore oysters | housemade cocktail sauce, blood orange mignonette   2.75 ea

Lobster taco | farm slaw, cilantro creama   16

Organic popcorn | truffle, smoke, arpeggio, chervil, maldon salt   10

Root vegetable soup | crunchy chickpeas   10

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

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

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

Mussels | cider, leeks, herbs, grilled bread   15

 

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

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

Head lettuce salad | anchovies, crispy quinoa, pecorino dressing   10

 

Atlantic swordfish | delicata squash, rocket, carrot puree   26

Seared local cod | cannellini beans, totsoi, bagna cauda   25

Hanger steak | au gratin, swiss chard, chive bernaise   26   

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

Feather & Wedge burger | house-ground patty, cheddar, LTO, spicy aioli   15

Linguine | marinara, garlic toast   15

“General Gau” | chicken thigh, steamed rice, Chinese broccoli  18

 

Roasted vegetables | bagna cauda   6

Potatoes au gratin |   6