Dinner · March 18, 2017

 

Chincoteague oysters | nuoc cham mignonette, cocktail sauce   1 ea

Beer and cheddar soup | black pepper   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

 

Atlantic swordfish| shangdong noodles, asian greens, shishito peppers, ponzu   26

Local sole | kimchi fried rice, shen choy, ginger, scallion, soy   25

Pork chop | cous cous, frisée, feta vinaigrette   25

Hanger steak | roasted fingerlings, asparagus, mushroom cream   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

 

WINE SPECIAL

Tempranillo/Cabernet Sauvignon | 2016 Coto de Hayas Roble, Bodega Aragonesas   10/36