Dinner · June 2, 2018

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

Antipasto | Prosciutto (IT), Arpeggio (MA) , seasonal accompaniments   18

Spring hummus plate | farm vegetables, hummus, almond dukkah, toasted pita   13

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

Mussels | sofrito, cider, sambal,  grilled bread   15

Chilled soba noodles | sesame, lime, radish, soft farm herbs   7

 

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

Farm spinach salad | warm bacon vinaigrette, bleu cheese, tomato   10

Farm Caesar | lemon crumb, grana padano   11       Add  anchovies   13

 

Local sole | bulgar, heirloom tomato, green goddess, lemon   26

Tuna | kimchi fried rice, red bok choy, ginger scallion sauce   26

Soft shell crab  | tzatziki, peas, radish, soft herbs   29

Pork chop | cannellini beans, dressed dino kale, sunflower shoots   25

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

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

 

Bread | honey butter, EVOO   3

 

Artichoke | miso herb butter, lemon   7

Smoked farm beets | feta, mint, hazelnuts    7