Dinner · February 9, 2018

Pleasant Bay oysters | apple cider mignonette, cocktail sauce   2.75 ea. 

Mushroom soup | truffle oil, black pepper   9

Korean BBQ ribs | asian coleslaw, chili glaze   13

Mussels | sofrito, cider, sambal, grilled bread   15 

Marinated olives | bleu cheese, almonds, radish   11

Tuna crudo | soy aioli, nuoc cham, wasabi greens   13

Antipasto | Bentons Ham (TN), Prufrock (MV), seasonal accompaniments  15

 

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

Spinach salad | shaved fennel, toasted pinenuts, pancetta crisps, cumin vinaigrette   10

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

 

Pork chop | cider glazed cabbage, roasted apples, miso butter   24

Salmon | freekeh, bok choy, mint lemon yogurt   24 

Hanger steak | shiitake mushrooms, green beans, soy hollandaise   26

Swordfish | tabouli, creamed leeks   25

Lamb shank | fingerling potatoes, asparagus, au jus   26

Chicken under a brick | fried rice, Chinese broccoli, spicy pan sauce   24

 

Udon noodles | ponzu, cilantro, tarragon   6

Bang Bang cauliflower | chili sauce, toasted pine nuts   6