Dinner · July 12, 2019

Katama Bay oysters (MA) | cocktail sauce, champagne mignonette   2.75

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

Bok choy | chorizo, garlic, ginger, ponzu, garlic roasted peanuts   15

Broccolini | kimchi aioli, yuzu cured egg yolk   14 

Striped bass tartare | chilled aromatic broth, lemon, soft herbs   17

Bluefin tuna tartare | chili, coconut, parsley oil   20

First Light Farm greens | cucumber, red onion, radish, sherry vinaigrette   12

Watermelon & cucumber salad | feta, mint, EVOO   12

Chickory salad | plums, miso peach vinaigrette, pickled shallot 13  add duck  25

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


Swordfish | orzo salad, zucchini, pattypan squash, salsa verde   27

Seared tuna | fried rice, carrot, cucumber, radish, cilantro   25

Striped bass | lime creamed corn, celery root au gratin, herb salad   35

Chicken chilaquiles | salsa roja, cotija, jalapeño, avocado, cilantro, lime crema   24

10oz sirloin | loaded baked potato, asparagus, charred herb vinaigrette   33 

Thai green curry | eggplant, red pepper, Thai basil, rice   18  add halibut   30


Bread | citrus parsley butter, EVOO   3