Dinner · August 3, 2017

Norumbega oysters | rosé mignonette   2.75 ea.

Jalapeno corn chowder |   10

Scallop crudo | peach, pickled fennel, sunflower seeds, lime   15

Lobster “quiche” | miso custard, tomato, purslane, basil   18

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

Cheese plate | daily selection with accompaniments   14

Charcuterie plate | daily selection with accompaniments   15

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

First Light Farm greens | cucumber, carrot, radish, green goddess dressing   10

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

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

Atlantic swordfish | shaved First Light farm vegetables, bell pepper, garlic scape   26

Organic Faroe Islands salmon | scallion, farro, tatsoi, togarashi aioli   26

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

Pork chop | maple mustard brined, new potatoes, farm greens, marrow 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

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Sauteed baby bok choy   6

Green beans with pepperoncini butter   6

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Vanilla bean panna cotta | mixed berry compote, blueberries, lavender   10

Warm flourless chocolate budino | vanilla ice cream, local raspberries   10

Roasted peach shortcake | cardamon, honey, sweet cultured cream   10

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