Dinner · November 4, 2017

Wellfleet oysters | housemade cocktail sauce, grapefruit mignonette   2.75 ea

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

Clam chowder | native clams   10

Spicy Squid | cucumber, red onion, aioli, nuoc cham, soft herbs   16

Smoked bluefish tostada | nori kefir, pickled shallot, fried capers, chervil   16

Lobster | avocado, cucumber, fennel, hakeri, lemon oil   18

Antipasto | Benton’s ham (TN), Prufrock cheese (MV), seasonal accompaniments   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 | pecorino dressing, heirloom tomatoes, chickpeas, hakeri   10

 

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

Atlantic swordfish | delicata squash, rocket, carrot purée   26

Seared local cod | roasted cauliflower caponata, totsoi, radish   25

Cassoulet | confit duck, sausage, pork belly, cannellini beans   25

                         add seared foie gras |   40

Duck breast | polenta, kale, pumpkin apple compote   27

Chicken thighs | dirty rice, pickled red onion   24

Hanger steak | au gratin, asparagus, bernaise   26   

Linguine Melanzane | roasted red pepper cream, garlic, capers, feta   20

 

Asparagus | béarnaise  6

Roasted root vegetables | bagna cauda   6

Potatoes au gratin |   6