Dinner · April 28, 2019

Onset oysters | champagne mignonette, cocktail sauce   2.75 ea

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

Smoked chicken meatballs | ramp kimchi, yuzu aioli, scallion   15

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

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

Farm beets | burrata, chocolate dukkah, mint   14

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


12oz ribeye |  confit potatoes, asparagus, bagna cauda   36

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

Whole perch | cabbage, nuac cham, soft herbs   26

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

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

Braised pork taco | pickled onion, mojo verde, cilantro   20 

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

                    Add chicken  24  


Pugliese bread | maple butter, EVOO   3