Dinner · March 30, 2018

 

Cape Cod Bay oysters | nuoc cham mignonette, cocktail sauce   2.75 ea. 

Mushroom soup | black pepper, truffle oil   9

Marinated olives | bleu cheese, smoked almonds, radish   11

Countneck clams | giardiniera, peppercress   14

Mussels | sofrito, cider, sambal, grilled bread   15 

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

Antipasto | Coppa (MA), arpeggio (IT), seasonal accompaniments  15

Pork tostada | poblano crema, cilantro, jicama radicchio slaw, cotija cheese   13

 

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

Caesar salad | lemon crumbs, pecorino   11

Quinoa salad | farm spinach, red onion, cucumbers, tomatoes, feta   11

 

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

Tuna | kimchi fried rice, ginger, scallion, soy   25

Cod | tabouli, zucchini, green goddess   25 

Pork chop | frisee, miso roasted apples, gau sauce   24

Hanger steak | mushroom melange, asparagus, gremolata   27

Pasta Bolognese | bucatini, herb oil, grana   20

 

Cauliflower | chili sauce, pinenuts, micro arugula   6

Baby bok choy | smoked almond aillade   6

 

Bread | honey butter, EVOO   3