Dinner · May 3, 2018

 

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

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

Mushroom soup | black pepper, truffle oil   9

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

Spring nettle hummus | spring pickles, soft herbs, poppyseed flatbread   14

Mussels | sofrito, cider, sambal, grilled bread   16

 

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

Caesar salad | lemon croutons, pecorino   11

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

 

Atlantic swordfish | parsley heirloom tomato bulgar, green goddess   26

Halibut | guanciale, cannellini beans, rainbow chard, farm radish, lemon   25

Tuna | fried rice, kimchi, ginger scallion sauce   25

Pork chop | miso turnips, ramp herb salad, red pepper coulis   25  

Hanger steak | mushroom melange, grilled shishito peppers, salsa verde   27

Countneck clams | buccatini, pepe nero, fava beans   24

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

 

Cauliflower | chili sauce, pinenuts  6

Confit olives | bleu cheese, smoked almonds   6

 

Bread | honey butter, EVOO   3