Dinner · July 28, 2019


Mayflower Point oysters (MA) | cocktail sauce, champagne mignonette   2.75

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

Striped bass tartare | peach aquachili, shiso   17

Tuna tartare | green tomato, shoyu, wild sesame, mint, yuzu   15

Quail egg omelet | Opus 42 (ME), szechuan peppercorn, soft herbs   20

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

Short rib | savory cheddar waffle, au jus, chive, cured egg yolk   19

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

Watermelon & cucumber salad | feta, mint, EVOO   13

Farm beets | honey yogurt, soft herbs, macadamia nuts   14

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


Local seared tuna | soba noodles, carrot, cucumber, shiitakes, ginger scallion sauce   27

Swordfish | orzo salad, farm squash medley, salsa verde   27

Larb Gai | cucumber, cabbage, red onion, scallion, Thai chili, mint, cilantro   24

10oz sirloin | green goddess potato salad, broccolini, chimichurri   33

Thai green curry | eggplant, red pepper, Thai basil, rice   18


Bread | barbecue peach butter, EVOO   4