DINNER · APRIL 6, 2019

Beach Plum oysters | champagne mignonette, cocktail sauce   2.75 ea

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

Farm beets | burrata, chocolate dukkah, mint   14

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

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

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    with anchovies  14


12oz Ribeye |  roasted potatoes, asparagus, bagna cauda   36

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

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

Thai red curry | eggplant, red bell pepper, thai basil, rice   18    with chicken  24     

Linguini | red clam sauce, basil, parmesan   24

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


Pugliese bread | maple butter, EVOO   3