Dinner · April 7, 2018

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

Asparagus soup | black pepper, truffle oil   9

Marinated olives | bleu cheese, almonds, radish   11

Mussels | sofrito, cider, sambal, grilled bread   15 

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

Antipasto | Coppa (MA), Shelburne cheddar (VT), seasonal accompaniments  15

Pork tostada | pablano crema, radicchio slaw, rojo molè, cotija   12

 

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

Caesar salad | lemon crumbs, pecorino   11

First Light Farm spinach | pickled onion, crispy quinoa, house bacon, Bayley Hazen blue cheese   11

 

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

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

Cod | cannellini beans, guanciale, dressed arugula   25 

Pork chop | fingerlings, frisee, red pepper puree, herb salad   25  

Hanger steak | mushroom melange, asparagus, soy hollandaise   27

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

 

Cauliflower | chili sauce, pinenuts, micro greens   6

Giardiniera | herb oil   6

Bread | honey butter, EVOO   3