Dinner · May 12, 2018

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

Antipasto | Coppa (IT), Arpeggio (MA), seasonal accompaniments  15

Mushroom soup | black pepper, truffle oil   9

Tuna poke | daikon, soy mushrooms, cucumber, ponzu crema, nori, puffed rice cracker   14

Braised pork tostada | poblano crema, napa slaw, cotija, cilantro, lime, radish   13

Mussels | sofrito, cider, sambal, grilled bread   15

 

First Light Farm greens | tomato, radish, pickled red onion, orange poppyseed vinaigrette   8

Caesar salad | lemon croutons, pecorino   11   add white anchovies   13

Spinach salad | house bacon, Bayley Hazen bleu, pickled onions, tomato   11

 

Atlantic swordfish | parsley heirloom tomato bulgar, green goddess   26

Tuna | fried rice, house kimchi, pac choy,  ginger scallion sauce   25

Pork chop | miso turnips, fiddle head herb salad, red pepper coulis, baby rocket   25  

Lamb steak | top sirloin, mushroom melange, asparagus, salsa verde, mint   27

Grilled eggplant | quinoa, peas, arugula, pickled onions, cucumber, feta   20

 

Cauliflower | chili sauce, pinenuts  6

Garden herb potato salad | pickled onion   6

 

Bread | honey butter, EVOO   3