Dinner · January 19, 2018

Beach plum 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, 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

Hummus | house made bread & crackers, lemon, smoked paprika   9

Antipasto | Bentons Ham (TN), Prufrock (MV), 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

Chickpea salad | spinach, tomato, cucumber, crispy shallot, cumin vinaigrette   11

 

Organic salmon | farro, pepitas, currants, baby boy choy, mint mango salsa   25

Atlantic swordfish | squash medley, arugula, carrot puree   25

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

Hanger steak | sautéed oyster and shitake mushrooms, green beans, soy hollandaise   26

Ratatouille | picked herbs, garlic bread   16

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

 

Roasted cauliflower | tomato chili garlic sauce   6

Brussel sprouts | bacon aioli, almonds   6