Dinner · March 2, 2019

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

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

Okonomiyaki | cabbage, bacon, oyster bbq sauce, truffle kewpie, scallion, nori   15

Beets | burrata, malt dukkah, mint   14 

Tuna crudo | avocado, ginger herb oil, lime leaf, radish   17

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

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


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

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


12 oz ribeye | duck fat roasted potatoes, brussels sprouts, salsa tri pepe   36

Ahi donburi | seared tuna, cucumber, radish, pickled carrot, edamame, nori, ponzu   27

Noodle bowl | pork belly, miso broth, cabbage, tofu, cilantro, scallion, sesame   21

Clams AOP | buccatini, garlic, EVOO, chili flake   24   Add uni |   27

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

Add chicken |   24     Add cod |   26 

Bolognese | rigatoni, parmesan, basil   24