Dinner · May 24, 2018

Fiddler’s cove oysters (MA) | nuoc cham mignonette, cocktail sauce   2.75 ea. 

Antipasto | Coppa (IT), Arpeggio (MA), seasonal accompaniments  16

Asparagus soup | black pepper, crispy quinoa   9

Spicy hummus plate | farm vegetables, hummus, almond dukkah, corn crackers   13

Braised pork tostada | poblano crema, napa slaw, pepe nero, cilantro, lime, tomatillo salsa   13

Mussels | sofrito, cider, sambal, grilled bread   15

Tuna poke | cucumber, nori, pickled mushrooms, farm radish, ponzu crema   15

 

Farm greens | tomato, radish, pickled red onion, Meyer lemon vinaigrette   9

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

Watermelon salad | feta, pickled red onions, sunflower seeds, mints   11

 

Sole | parsley heirloom tomato bulgar, radish, green goddess   26

Tuna | fried rice, house kimchi, ginger scallion sauce   26

Pork chop | potato hash, pickled ramp herb salad, red pepper coulis   25

Hanger steak | zucchini, summer squash, grilled green garlic, salsa verde  27

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

 

Steamed artichoke | miso herb butter, lemon   6

Shang dong noodles | arugula, honey lime peanuts, sesame oil   6

 

Bread | honey butter, EVOO   3