Dinner · November 9, 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

Duck liver pate |  bone marrow toast points, beets, pickles   14

Farm beets | honey yogurt, chocolate dukkah, mint   13

Sea scallop | duck confit, miso mushroom, micro greens   18

Tuna crudo | pickled pineapple, thai chili, herb oil, ginger   16

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


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

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


Swordfish | lentils, butternut squash, salsa verde   27 

Seared cod | risotto, rocket, leeks, radish, lemon   26

Shaved pork noodle bowl | duck broth, pickled carrot, sambal, scallion   17

Red wine pork ragu | rigatoni, San Marzano tomatoes, parmesan cheese   24

Hanger steak | roast potato, farm spinach, salsa tri pepe   29

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

10 oz filet mignon | garlic mashed potato, toscano kale, juniper jus   45


Pugliese bread | maple butter, EVOO   3