Dinner · January 14, 2018

Thatch Island oysters | apple cider mignonette, cocktail sauce   2.75 ea.

Asparagus soup | truffle oil, micro arugula   9

Mussels | sofrito, cider, sambal, grilled bread   15 

Beef carpaccio | dijon remoulade, sun-dried tomatoes, micro arugula   13

Marinated mushrooms | crostini, picked herbs   9

Pate de Campagne | crostini, pickled onions, whole grain mustard   11

Antipasto | Bentons Ham (TN), clothbound cheddar (VT), seasonal accompaniments  15

 

Farm greens | tomato, radish, red onion, sunflower seeds, Meyer lemon  vinaigrette   8

Quinoa salad | arugula, red onion, peas, feta, pistachio, greek dressing   10

Caesar salad | lemon crumbs, pecorino   11

 

Organic salmon | farro, pepitas, currants, kale, mint mango salsa   25

Atlantic swordfish | butternut squash , arugula, carrot puree   24

Pork chop | raspberry mustard glaze, roasted apples, frisée   24

Hanger steak | fingerling potatoes, swiss chard, salsa verde   33

Feather and Wedge burger | fingerling potatoes, LTO, bacon aioli   15

Crispy asian chicken | Haru Haru rice, asparagus, sweet and spicy pan sauce   24

 

Roasted cauliflower | salsa verde   6

Brussel sprouts | bacon aioli, almonds   6