Dinner · April 20, 2018

 

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

Carrot ginger soup | almond & coconut dukkah   9

Mussels | sofrito, cider, sambal, grilled bread   15

Antipasto | Prosciutto (IT), Landaff cheddar (VT), seasonal accompaniments  15

Tuna poke | daikon, soy mushrooms, cucumber, ponzu crema, nori, puffed sesame cracker   15

Spring pea hummus | favas, pickled onion, soft herbs, poppyseed flatbread   13

 

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

Caesar salad | lemon croutons, pecorino   11

First Light Farm spinach salad | Bayley Hazen bleu, pickled onions, tomato   11

 

Atlantic swordfish | quinoa, dressed totsoi, farm radish, green goddess   26

Tuna | house ramp kimchi fried rice, ginger scallion sauce   25

Cod | cous cous, giardiniera, farm radish, lemon   24

Pork chop | miso turnips, Asian greens, red pepper coulis, ramps   25  

Hanger steak | creamed morel mushrooms, asparagus   30

Seared eggplant |chickpeas, baby arugula, feta, peas, pickled onions   20

 

Cauliflower | chili sauce, pinenuts  6

Confit olives | smoked almonds, bleu cheese   6

Bread | honey butter, EVOO   3

 

Wine Specials

Semillion/Sauvignon Blanc | 2014 Chateau Tertre du Launay, Entre-Deux Mers, France   8