Dinner · November 29, 2017

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

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

Mushroom soup | truffle oil, black pepper   10

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

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

Mussels | cider, leeks, chilis, grilled bread   15

Short rib tacos | farm slaw, cilantro lime crema, soft herbs   10

Tuna sashimi | cranberry cider miso, nori, sesame seeds   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

 

Seared local cod | roasted cauliflower caponata, hakeri   26 

Atlantic swordfish | delicata squash, arugala, carrot puree   26

Hanger steak | au gratin, red Russian kale, chive bernaise   26   

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

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

Linguine marinara | grana padano, basil oil   16

Feather & Wedge burger | house made patty, Vermont cheddar, LTO, smoked bacon aioli  15

 

Roasted vegetables | bagna cauda   6

Potatoes au gratin |   6