DINNER · MARCH 21, 2019

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

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

Bok Choy | chorizo, garlic, ginger, soy, almonds   14

Farm beets | burrata, dukkah, mint   14

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

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


Baby kale salad | pickled onion, cucumber, radish, quinoa, sherry vinaigrette   10

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


10 oz ribeye | fingerling potatoes, farm spinach, cognac cream   32

Ahi donburi | seared tuna, cucumber, radish, pickled carrot, edamame, nori, ponzu   26

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

Add chicken |   24     Add cod |   26 

Bolognese | rigatoni, parmesan, basil   24

Noodle bowl | shaved ribeye, miso broth, bok choy, nori, sesame, scallion, radish   22

Striped bass | marinated beans, fennel, crispy sunchokes, ginger salsa verde, meyer lemon   30



Pugliese bread | maple butter, EVOO   3