Dinner · November 18, 2018


Fiddler’s Cove oysters (MA) | champagne mignonette, cocktail   2.75 ea

Mussels | sofrito, cider, whole grain mustard, grilled bread   15

Farm beets | honey yogurt, chocolate dukkah, mint   13

Seared scallop pic nam pla | radish, micro greens   17

Antipasto |  prosciutto (IT), Grafton cheddar (MA), seasonal accompaniments   18


Farm greens | chicory, cucumber, radish, pickled red onion, meyer lemon vinaigrette   9

Caesar salad | lemon crumbs, grana padano   12   add anchovies   14     


Prime rib | roasted potatoes, Brussels sprouts, horseradish crema, au jus  28 (queen cut)

                                                                                                                                                    38 (king cut)

Cod | herbed bulgar, farm kale, beurre blanc, chili honey   26

Swordfish | lentils, squash medley, beet root puree   27

Congee | thai rice, minced pork, ginger, chives   15

Spicy beef ramen | chicory, scallion, pickled carrot   19

Pork loin | Chinese broccoli, house sausage, maple butter jus   27

Seared duck breast | cauliflower, fennel, offal cognac cream, sherry gastrique   34

Seared eggplant | quinoa, arugula, feta, pickled onion, tomato, pistachios   20


Pugliese bread | maple butter, EVOO   3