DINNER · APRIL 20, 2019

Onset oysters | champagne mignonette, cocktail sauce   2.75 ea

Asparagus soup | parmesan, cracked pepper, EVOO   10

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

Farm beets | burrata, chocolate dukkah, mint   14

Ham & egg | coppa, soft egg, giardiniere, micro greens, toast points  15

Bok choy | chorizo, ginger, soy, garlic roasted peanuts   14    add lobster   20

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


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

Caesar salad | lemon crumbs, grana padano  12    with anchovies  14


9oz filet mignon |  roasted potatoes, asparagus, Bluebird bleu cheese    44

Cod | tabouli, shaved fennel, salsa verde, soft herbs   27

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

Flounder | avocado puree, watercress, spring melange, cranberry beans   26

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

                    Add chicken  24   Add cod   26 

Noodle bowl | pork belly, miso broth, house kimchi, sesame, scallion, radish   22