Dinner · February 15, 2019


Onset oysters (MA) | champagne mignonette, cocktail sauce   2.75 ea

Duck liver mousse toast | onion jam, chives, maldon salt    8

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

Beef carpaccio | hearts of palm, olive, smoked aioli   17 

Brussels sprouts | harissa bacon aioli, pepitas   14

Marinated castelvetrano olives | Grey Barn Farm Bluebird (MV), toasted almonds   11

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


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

Caesar salad | lemon crumbs, grana padano.   12    Add  anchovies  14


Thai red curry | eggplant, red bell pepper, thai basil, rice   18      Add chicken   23      

Cod risotto | baby kale, ricotta salata, lemon zest   25

Ramen rice noodle bowl | duck confit, pork belly, soft egg, cilantro, scallion   22

Bolognese | rigatoni, parmesan, basil   24

Ahi donburi | seared tuna, cucumber, hearts of palm, nori, salmon roe, truffle ponzu   27

Fish cake | dressed greens, pickled carrot, lemon, dill crema   24

10 oz filet | evoo potato purée, asparagus, apricot demi glaze   36

Pugliese bread | maple butter, EVOO   3