Dinner · February 23, 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   12

Udon noodles | scallion, carrot, kimchi,  picked herbs   8

Antipasto | Benton’s Ham (TN), 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, asparagus, soy hollandaise   27

Sole | quinoa, sautéed baby bok choy, pine nuts, blood orange beurre blanc   24 

Swordfish | tabouli, creamed leeks   25

Ocean perch | amaranth greens, fingerling potatoes, caramelized onion buttermilk dressing   24

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

 

Cauliflower | chili sauce   6

Sautéed spinach | garlic, white wine, tapenade butter   6

 

Bread | honey butter, EVOO   2