Dinner · December 7, 2017

Onset oysters | housemade cocktail sauce, blood orange mignonette   2.75 ea

Native clam chowder |   10

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

Mussels | sofrito, cider, sambal, grilled bread   15

Short rib tacos | farm slaw, cilantro crema, soft herbs   14

Antipasto | Benton’s ham (TN), Eidolon cheese (MV), seasonal accompaniments   15

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

 

Farm greens | tomato, red onion, sunflower seeds, Meyer lemon  vinaigrette   8

Beet salad | roasted and shaved beets, orange yogurt, mint, squash seed granola   11

 

Atlantic swordfish | delicata squash, arugula, carrot puree   26

Seared local cod | roasted cauliflower caponata, totsoi  26 

Chicken under a brick | quinoa, currants, pepitas, apple cider pan sauce   24

Hanger steak | hash gratin, sautéed kale, mushroom cream sauce  26

Feather & Wedge burger | house made patty, Vermont cheddar, LTO, Benton’s bacon aioli  15   

Linguine marinara | grana padano, basil oil   17

 

Sautéed sweet corn | lime, cotija cheese   6

Roasted vegetables | bagna cauda   6

Sautéed baby bok choy | sesame   6