Dinner · June 21, 2017

 

Pemaquid oysters | beet mignonette   2.75 ea.

Tomato fennel soup | gruyère crostini   10

Ahi tuna tartare | white miso citrus vinaigrette, chives   14

Halibut crudo | radish, bronze fennel, ginger scallion sauce  17

Cheese plate | daily selection with accompaniments   14

Charcuterie plate | daily selection with accompaniments   15

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Simple salad | field greens, turnip, tomato, red onion, house vinaigrette  8

First Light Farm greens | cucumber, hakurei turnips, radish, green goddess dressing   13

Beet salad | arugula, feta, mint, orange vinaigrette  9

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Clams and pork belly | tomato, beer braised chickpeas, lime, cilantro   26

Sea Scallops | Japanese eggplant, mushroom trio, yuzu and Thai basil aioli, Oolong rice   29

Organic Faroe Islands salmon | scallion, quinoa, bok choy, togarashi aioli   26

Chicken under a brick | bulgur, mirepoix, lemon rosemary pan sauce     24

Bone-in pork chop | maple mustard brined, new potatoes, rainbow chard, marrow butter   25

Prime ribeye | salsa verde, new potatoes, rainbow chard   35

 Pesto cavatelli | First Light Farms basil, crispy pancetta, sunflower seeds, mozzarella, lemon balm   23

add halibut|   33

Seared eggplant | quinoa, arugula, cucumber, peas, feta, pistachios   16

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Sauteed spinach  6

Roasted beets   6

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Blackberry toasted coconut tart | sweet cultured cream, berry coulis   10

Vanilla bean panna cotta | strawberry rhubarb compote, aged balsamic   10

Citrus olive oil cake | sweet cultured cream, orange glaze   10

Affogato | vanilla ice cream, hot espresso, amaretto, toasted almonds   10