Dinner · January 18, 2018

Beach plum oysters | apple cider mignonette, cocktail sauce   1 ea.

Asparagus soup | truffle oil, micro arugula   9

Mussels | sofrito, cider, sambal, grilled bread   15 

Beef carpaccio | dijon remoulade, sun-dried tomatoes, cured egg yolk, micro arugula, almond dust   13

Korean ribs | spicy lime glaze, slaw   13

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 | delicata squash , arugula, carrot puree   24

Pork chop | raspberry mustard sauce, roasted apples, frisée   19

Hanger steak | fingerling potatoes, rabe, avocado chimichurri   26

Meatloaf | Benton’s bacon, roasted garlic & rosemary potatoes, haricot vert,  port cherry reduction   19

Crispy asian chicken | Haru Haru rice, asparagus, sweet and spicy pan sauce   19

 

Roasted cauliflower | tomato chile garlic sauce   6

Brussel sprouts | bacon aioli, almonds   6

Ratatouille | garlic crostini   5