Dinner · March 16, 2018

Chincoteague oysters | nuoc cham mignonette, cocktail sauce   2.75 ea

Mushroom soup | black pepper, truffle oil   9

Marinated olives | bleu cheese, almonds, radish   11

Mussels | sofrito, cider, sambal, grilled bread   15 

Tuna poke | daikon, carrot, pickled mushrooms, cucumber, volcano sauce, nori   14

Antipasto | Coppa (MA), Prufrock (MV), seasonal accompaniments  15

 

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

Caesar salad | lemon crumbs, pecorino   11

Quinoa salad | red onion, arugula, cucumbers, tomatoes   11

 

Pork chop | Chinese broccoli, cous cous, feta lemon vinaigrette   24

Mahi Mahi | shangdong noodles, asian greens, shishito peppers, ponzu   26

Jerked tuna | kimchi fried rice, shen choy, ginger, scallion, soy   25

Hanger steak | sautéed peppers & onions, rojo molè   27

Cod | tabouli, zucchini, green goddess   25

 

Cauliflower | chili sauce, pinenuts, micro arugula   6

Baby bok choy | almond aillade   6

 

Bread | honey butter, EVOO   3