Dinner · November 4, 2018

Fiddlers Cove oysters (MA) | Champagne mignonette, cocktail   2.75 ea

Sweet potato soup | squash seed granola   9

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

Shaved pork loin | truffle soy sauce, red onion, arugula   14

Farm beets | honey yogurt, chocolate dukkah, mint   13

Antipasto |  soppressata, Grafton smoked chili cheddar, seasonal accompaniments   18

Fried rice | sausage, mustard greens, benne seeds, garlic aioli   13

Brussels sprouts |  sopressata, walnuts, parmesan 14

Tuna crudo | nori, sesame seed, picked herbs   18


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

                   Add | fresh Jonah crab   21

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


Swordfish | lentils, butternut squash, salsa verde   28 

Cod | cannellini beans, farm spinach, sunchoke pureè   26

Hanger steak| potato galette, farm rocket, salsa tri pepe  29

Blanquette de Maison | braised chicken thighs, pinto potato, leeks, cream  25

Seared eggplant | feta, arugula, pine nut za’atar, cucumber   21

Red wine chicken ragu | egg noodles, herbs   24

Drunken pork roast | mashed potato, beer braised cabbage   24


Pugliese bread | maple butter, EVOO   3