Dinner · May 26, 2018

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

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

Spring hummus plate | farm vegetables, hummus, almond dukkah, flat bread crackers   13

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

Mussels | sofrito, cider, sambal, grilled bread   15

Soft shell crab | tzatzki, cucumber, peas, radish, garden herbs   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 | bulgar, heirloom tomato, green goddess, lemon   26

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

Cusk | beer braised chick peas & tomato, farm chard, lemon   25

Porchetta | stuffed with Coppa, grilled radicchio, piperade, parmesan   28

Hanger steak | zucchini, summer squash, grilled scallions, 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, ponzu   6

 

Bread | honey butter, EVOO   3