Dinner February 18, 2018

Pleasant Bay oysters | apple cider mignonette, cocktail sauce   2.75 ea. 

Mushroom soup | truffle oil, black pepper   9

Tuna poke | daikon, cucumber, sesame, nori, ponzu   14

Mussels | sofrito, cider, sambal, grilled bread   15 

Ribs | spicy glaze, asian slaw   14

Antipasto | soppressatta, Prufrock (MV), seasonal accompaniments  15

 

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

Caesar salad | lemon crumbs, pecorino   11

Shaved fennel salad | frisée, fennel, hazelnuts, orange supremes, Bayley Hazen blue   9

 

Pork chop | frisee, roasted apples, miso butter   25

Hanger steak | Asian mushroom melange, green beans, soy hollandaise   27

Seared tuna | quinoa, sautéed baby bok choy, pine nuts, ponzu sauce   24 

Swordfish | tabouli, creamed leeks   25

Pork ramen | kimchi, pickled mushrooms, egg, cilantro   19

Chicken under a brick | jasmine rice, Chinese broccoli, spicy pan sauce   24

 

Cauliflower | chili sauce   6

Thai noodles | scallion, carrot, picked herbs   6   add tuna tartar   3

 

Bread | nori butter, EVOO   3

Source: https://featherandwedge.revelup.com/menu/p...