Dinner · November 25, 2017

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

Mushroom soup | truffle oil, black pepper   10

Organic popcorn | shellfish furikake, sesame, bonito, nori   10

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

Antipasto | soppressata, Prufrock cheese, seasonal accompaniments   15

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

Mahi sashimi | spicy pomegranate, soft herbs, sesame seeds   16

Braised lamb taco | farm slaw, mint cream, soft herbs  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

 

Seared local cod | roasted cauliflower caponata, totsoi   25

Atlantic swordfish | delicata squash, totsoi, carrot puree   26

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

Linguine marinara | grana padano, basil oil  17

 

Roasted vegetables | bagna cauda   6

Potatoes au gratin |   6

Roasted Brussels sprouts | lardo, pomegranate   6