Dinner · April 8, 2018

 

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

Tomato soup | grana padano, black pepper   9

Marinated olives | bleu cheese, almonds, radish   11

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

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

 

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

Caesar salad | lemon crumbs, pecorino   11

 

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

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

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

Hanger steak | shang dong noodles, shishito peppers, Chinese broccoli, ponzu   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

 

WINE SPECIAL

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