Dinner November 22, 2017

 

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

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

Broccoli soup | truffle bread crumbs   10

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

Antipasto | Finnichonia salami (IT), Prufrock cheese (MV), seasonal accompaniments   15

Nantucket bay scallop crudo | Myer lemon, persimmon, basil   18

Mahi sashimi | Pomegranate, miso, wasabi, soft herbs   16

Mussels | cider, leeks, chilis, 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, squash seed granola   11

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

 

Atlantic swordfish | delicata squash, rocket, carrot puree   26

Seared local cod | roasted cauliflower caponata, totsoi   25

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

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

Pork chop | baby bok choy, roasted apples, miso sauce   26

Lamb shank | lentils, confit fennel, herbs, orange zest   30

 

Roasted vegetables | bagna cauda   6

Potatoes au gratin |   6

Roasted Brussels sprouts | Ardo, pomegranate   6

 

Source: https://featherandwedge.revelup.com/menu/p...