Dinner · February 10, 2019



Riptide Buzzards Bay oysters (MA) | champagne mignonette, cocktail sauce   2.75 ea

Marinted castelvetrano olives | fontina, toasted almonds   11

Mussels | sofrito, cider, whole grain mustard, grilled bread   16

Butternut squash | burrata, piri piri, pine nut granola, mint   13

Farm green salad | pickled red onion, chickpeas, radish, sherry vinaigrette   10

Fish cake | dressed greens, pickled carrot, lemon, dill crema   14

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


Ramen noodle bowl | miso sesame broth, chicken, scallion   21

Bolognese | rigatoni, parmesan, basil   24

Tom Yum cod | clams, coconut, lime, chili   23

Prime rib | roasted potatoes, creamed kale, horseradish crema   32


Pugliese bread | maple butter, EVOO   3