Dinner · June 7, 2017

Norumbega oysters | beet juice mignonette   2.75 ea.

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

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

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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

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

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

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

Feather & Wedge burger | house-ground chuck, brisket, short ribs, Vermont cheddar, 

brioche roll, LTO, pickles, fingerling fries   15

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

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Sauteed spinach   6

Roasted cauliflower   6

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

Chocolate almond bundt cake | chocolate glaze, vanilla ice cream    10

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