Dinner · June 25, 2017

Pemaquid oysters | beet mignonette   2.75 ea.

Tomato fennel soup | gruyère crostini   10

House marinated castelvestrano olives | shaved radish, grana, roasted almonds   11

Ahi tuna tartare | white miso citrus vinaigrette, chives   14

Wrapped black mission figs | prosciutto di Parma, roquefort, cashews   12

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   10

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

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Lobster and asparagus | prosciutto, poached egg, turnips, soy hollandaise, spicy bread crumbs   29

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

Organic Faroe Islands salmon | scallion, farro, bok choy, togarashi aioli, garlic scape   26

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

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

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

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

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

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Sauteed spinach   6

Roasted beets   6

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Lemon blueberry brioche bread pudding | sweet cultured cream, fresh blueberries   10

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

Chocolate espresso pot de crème | whipped cream, fresh berries   10

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