Dinner · June 8, 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

Bibb lettuce wraps | hoisin cauliflower, spicy cashews, cilantro, yogurt   12

Artichoke | miso herb butter, lemon   7 

 

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

Farm Spinach Salad | bacon, bleu cheese, tomato   10

Farm Caesar | lemon crumb, grana padano   12       Add  anchovies   14

 

Soft shell crab | tzatziki, mizuna, radish, pea shoots   28

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

Tuna | kimchi fried rice, ginger scallion sauce   26

Pork Chop | wax beans, farm chard, apricot glaze   25

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

Seared Eggplant | quinoa, peas, arugula, pickled onions, cucumber, feta   20

 

Seafood plateau | lobster, oysters, littlenecks, ceviche   48

 

Bread | honey butter, EVOO   3