Dinner · November 26, 2017

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

Mahi tacos | farm slaw, mint crema   13

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

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

Antipasto | soppressata, Prufrock cheese, seasonal accompaniments   15

Foie gras torchon | sand pear, blood orange jelly   15

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

 

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

 

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

Atlantic swordfish | delicata squash, totsoi, carrot puree   26

Hanger steak | au gratin, kale, salsa verde   26   

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

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

Linguine vodka marinara | grana padano, basil oil   17

 

Roasted vegetables | bagna cauda   6

Potatoes au gratin |   6