Dinner · April 5, 2018

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

Asparagus soup | black pepper, truffle oil   9

Marinated olives | bleu cheese, smoked almonds, radish   11

Mussels | sofrito, cider, sambal, grilled bread   15 

Tuna poke | daikon, carrot, soy mushrooms, sesame pickles, volcano sauce, nori   14

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

 

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

Caesar salad | lemon crumbs, pecorino   11

First Light Farm spinach salad | pickled onion, tomato, crispy quinoa, house bacon, blue cheese   11

 

Atlantic swordfish | bulgar, dressed frisee, green goddess   26

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

Cod | cannellini beans, guanciale, arugula   25 

Braised lamb leg | fingerling potatoes, peas, red wine reduction   25   

Hanger steak | Shangdong noodles, asian greens, shishito peppers, ponzu   27

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

 

Cauliflower | chili sauce, pinenuts, micro arugula   6

Giardiniera | herb oil   6

Bread | honey butter, EVOO   3

 

WINE SPECIAL

Tempranillo/Cabernet Sauvignon | 2016 Coto de Hayas Roble, Bodega Aragonesas   9