Dinner · March 9, 2018

Standish Shore oysters (MA) | nuoc cham mignonette, cocktail sauce   2.75 ea. 

Asparagus soup | black pepper, truffle oil   9

Sole ceviche | kumquat, crispy quinoa, cilantro   12

Jerked tuna crudo | pickled jicama, blood orange aioli   15

Short rib tacos | charred jalepeno crema, rojo molè, arugula, parsley   13

Mussels | sofrito, cider, sambal, grilled bread   15 

Antipasto | Coppa (MA), Prufrock (MV), seasonal accompaniments  15

 

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

Caesar salad | lemon crumbs, pecorino   11

 Spinach salad | shaved fennel, cucumber, prosciutto, radish,  feta dressing   11

 

Pork chop | frisee, roasted apples, miso butter   25

Hanger steak | sautéed mushrooms, asparagus, gremolata   27

Ocean perch | udon noodles, carrots, shishito peppers, ponzu, cashews   24

Cod | tabouli, eggplant, mint yogurt   25

Trout | cous cous, arugula, cucumber, picked herbs, smoked almonds   25

 

Cauliflower | chili sauce, pinenuts,micro arugula   6

Shangdong noodles | daikon, asian greens, nori   6

Baby bok choy | white wine, fermented soy bean   6

 

Bread | honey butter, EVOO   2