Dinner · April 3, 2019

Beach Plum oysters | 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

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

Artichoke | miso butter, lemon   9

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


Hanger steak |  roasted potatoes, asparagus, bagna cauda   29

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   22

Chicken gyro | tzaztiki, red onion, cucumber, pickled carrot   16