Dinner · June 4, 2017

Norumbega oysters | beet juice mignonette   2.75 ea.

Halibut crudo | orange, gochujang, radish, Thai basil   17

Ahi tuna tartare | white miso citrus vinaigrette, chives   14

Smoked bluefish pâté | arugula, lemon, crostini   10

Pâté de campagne | cornichons, whole grain mustard, crostini   10

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 | carrots and wax beans, radish, green goddess dressing   13

Asparagus salad | poached egg, lobster, soy hollandaise, spicy bread crumbs   15

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

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

Rainbow trout | couscous, arugula, cucumber, peas, feta, pistachios, pepperoncinibutter   24

Bone-in pork chop | maple mustard brined, new potatoes, kale, pearls, marrow butter   25

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

Prime sirloin | béarnaise, roasted pearls, new potatoes, spinach   32

Housemade cavatelli | pancetta, white beans, peas, green garlic, fine herbs, grana   23

add halibut   33  

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

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Roasted beets |  feta and mint   6

Roasted cauliflower   6

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Lemon lime pudding cake | sweet cultured cream, fresh blueberries   10

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

Warm chocolate budino | sweet cultured cream, blackberries   10

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