Dinner · April 14, 2018

 

Patriot oysters (MA) | nuoc cham mignonette, cocktail sauce   2.75 ea. 

Carrot ginger soup | almond & coconut dukkah   9

Spring pea hummus | pickled onion, favas, soft herbs, house crackers   14

Tuna poke | daikon, soy mushrooms, cucumber, ponzu crema, nori   14

Mussels | sofrito, cider, sambal, grilled bread   15

Antipasto | Prosciutto, Shelburne cheddar (VT), seasonal accompaniments  15

Sauteèd calamari  “Bahn Mi” | gochuchang aioli, cucumber, carrot, ramps, cilantro, mint, lime   15

 

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

Caesar salad | lemon crumbs, pecorino   11

Spinach salad | Bayley Hazen bleu, pickled onions, tomato   11

 

Atlantic swordfish chop | bulgar, dressed totsoi, farm radish, green goddess   26

Tuna | house ramp kimchi fried rice, ginger scallion sauce   25

Cod | cous cous, giardiniera, radish, lemon   24

Pork chop | miso turnips, Asian greens, red pepper coulis, ramps   25  

Hanger steak | asparagus, mushrooms, salsa verde   27

Bolognese | bucatini, herb oil   20

Seared eggplant | quinoa, peas, baby arugula, peas, feta, pickled onions   20

 

Cauliflower | chili sauce, pinenuts  6

Confit olives | smoked almonds, bleu cheese   6

Bread | honey butter, EVOO   3

 

Wine Special

Grenache/Carignan | 2013 Domaine Thunevin-Calvet, Cotes De Rousillon, France   9