Dinner · September 29, 2017

Wallace Bayoysters | housemade cocktail sauce, grapefruit mignonette   2.75 ea.

Asparagus soup | micro greens, spicy bread crumbs   10

Yellowfin tuna poke | cucumber, daikon radish, nori, scallion, sesame   16

Confit octopus | yellow zucchini, radish, chermoula   16

Smoked bluefish pâté | zaatar flatbread, pickles   15

Heirloom tomatoes | chèvre, preserved lemon, soft herbs   13

House marinated castelvestrano olives | radish, blue cheese, roasted almonds   11

Charcuterie plate | daily selection with accompaniments   15

Cheese plate | daily selection with accompaniments   14

 

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

Farro salad | arugula, peas, feta, pistachio   10

Beet salad | roasted and shaved beets, lemon yogurt, mint, hazelnuts   9

 

Housemade lobster ravioli | ricotta, egg yolk, sauce de hommard   32

Local cod | cauliflower mash, farm kale, brandywine tomato sauce   25

Atlantic swordfish | French lentils, delicata squash, sunchoke purée   26

Seared local yellowfin tuna | gunn gunn noodles, daikon, cucumber, ponzu   27

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

Pork chop | roasted apples, bok choy, miso sauce   25

Hanger steak | chimichurri, fingerling potatoes, oyster mushrooms   26

Seared eggplant | quinoa, arugula, cucumber, peas, feta, sunflower seeds   16

 

Dilly beans   6

Broccoli rabe | bagna cauda   6

Honey roasted carrots | feta, parsley   6