Dinner · June 8, 2019

Thatch Island oysters (MA) | cocktail sauce, champagne mignonette   2.75

Mussels | sambal, whole grain mustard, sofrito, cider, grilled bread   17

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

Green beans | szechaun sauce, puffed rice   12 

House pickled Spanish mackerel | snap peas, daikon, scallion, cucumber  15

Kalamata olive hummus | Three Sisters Farm radishes  11

Steamers | dill, shallot, butter   24

Sausage skewers | mint yogurt, chickpea crumble, herb oil  15

Smoked duck rillette | house pickles, duck fat toast points   16

Antipasto | prosciutto (IT), Opus 42 cheese. (ME), seasonal accompaniments   19


Farm greens | cucumber, pickled red onion, radish, sherry vinaigrette   10

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


10oz sirloin | roasted fingerling potatoes, asparagus, charred herb vinaigrette   32 

Cod | tabouli, mizuna greens, Harissa, soft herbs   27

Pho | bean sprouts, braised pork, cilantro, basil, lime   22

Thai green curry | eggplant, red pepper, thai basil, rice   18  with chicken   25

Soft shell crab | kimchi aioli, purple tatsoi, fiddleheads, cucumber   33

Ahi Donburri | edamame, pickled carrot, cucumber, ponzu, nori, rice  27


Pugliese bread | maple butter, EVOO   3