Dinner · May 5, 2018

Onset 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 sesame cracker   14

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

Halibut tartar | cucumber buttermilk, grilled ramps, blood orange, crispy quinoa, herb oil   15

Mussels | sofrito, cider, sambal, grilled bread   15

 

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

Caesar salad | lemon croutons, pecorino   11

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

 

Atlantic swordfish | parsley heirloom tomato bulgar, green goddess   26

Halibut | guanciale, cannellini beans, farm rainbow chard, farm radish, lemon   27

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

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

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

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

 

Cauliflower | chili sauce, pinenuts  6

Garden herb potato salad | pickled onion   6

Confit olives | bleu cheese, smoked almonds   6

Bread | honey butter, EVOO   3