Dinner · August 13, 2017

Pemaquid oysters | housemade cocktail sauce, mimosa mignonette   2.75 ea.

Tomato fennel soup | parmesan crostini   10

Ahi crudo | watermelon aguachile, pickled kohlrabi, cilantro   18

Local haddock céviche | farm herbs, citrus   15

Pâté de campagne | pistachios, pickled vegetables, baguette   10

“Street” corn | jalapeño aioli, cotija, chili powder, lime   11

Cheese plate | daily selection with accompaniments   14

Charcuterie plate | daily selection with accompaniments   15

· 

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

Caesar salad | white anchovy, lemon bread crumbs   9

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

·

Scallops | eggplant, mushroom trio, yuzu and Thai basil aioli, Oolong rice   32

Atlantic swordfish | shaved First Light farm vegetables, pickled onion, garlic scape   26

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

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

Pork chop | maple mustard brined, new potatoes, farm greens, herb butter   25

Hanger steak | salsa verde, new potatoes, chard   25

Pesto cavatelli| basil, peas, mozzarella, sunflower seeds, lemon, cherry tomatoes   23

add local halibut |   33

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

· 

Green beans with pepperoncini butter   6

Honey roasted carrots | feta, parsley   6

· 

Vanilla bean panna cotta | mixed berry compote  10

Roasted peach shortcake | peach almond sauce, sweet cultured cream   10

Warm flourless chocolate budino | vanilla ice cream, blueberries   10

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