Dinner · March 30, 2019

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

Bok choy | chorizo, garlic, ginger, soy, garlic roasted peanuts   14

Farm beets | honey yogurt, chocolate dukkah, mint   14

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

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

Tuna tostada | cucumber, jalapeno, radish, cilantro, avocado crema   17

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    with anchovies  14


Striped Bass | navy beans, asparagus, lemon tahini sauce, soft herbs   31

10 oz ribeye | duck fat roasted potatoes, spinach, salsa verde   33

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

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

with chicken  24     with cod  26 

Linguini | red clam sauce, basil, parmesan   24

Noodle bowl | pork belly, miso broth, bean sprouts, house kimchi, sesame, scallion, radish   23


Pugliese bread | maple butter, EVOO   3