Wallace Bayoysters | housemade cocktail sauce, mimosa mignonette 2.75 ea

Tomato soup | spicy breadcrumbs, basil oil 10

Confit octopus | yellow zucchini, picked peppers, bagna cauda 15

Yellowfin tuna tartare | cucumber, daikon radish, kombu, scallion, sesame 16

Heirloom tomatoes | burratini, preserved lemon, soft herbs13

House marinated castelvetrano olives | radish, blue cheese, roasted almonds11

Farm radishes | honey butter, herbs, Maldon salt 12

Antipasto | Bentons ham (TN), Profrock cheese (MV), seasonal accompaniments 15

Simple salad | field greens, radish, tomato, red onion, house vinaigrette8

Farro salad | arugula, peas, feta, pistachio 10

Beet salad | roasted and shaved beets, lemon yogurt, mint, hazelnuts 11

Local cod | cauliflower mash, swiss chard, salsa verde 25

Atlantic swordfish | French lentils, butternut squash, sunchoke purée 26

Seared local yellowfin tuna | gunn gunn noodles, daikon, cucumber, ponzu 27

Chicken under a brick | bulgur, succotash, lemon thyme pan sauce 24

Pork chop | roasted apples, bok choy, miso sauce 25

Hanger steak | chimichurri, fingerling potatoes, squash medley 26

Penne bolognese | parmesan, garlic crostini 19

Seared eggplant | quinoa, arugula, cucumber, peas, feta, pistachios 16

Dilly beans | 6

Green beans | ginger scallion sauce 6

Honey roasted carrots | feta, parsley 6