Dinner · August 18, 2019

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

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

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

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

Street corn | cotija, cilantro, chili, lime   12

Blistered shishito peppers | kombu  aioli,  sesame seed    14 

Antipasto | serrano (SP), Moses Sleeper (VT), seasonal accompaniments   19


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

Seared tuna | soba noodles, carrot, cucumber, cilantro, ginger scallion sauce   28

Striped bass | tom yum broth, heirloom tomato, hakueri, sweet onion, cilantro   34

10oz sirloin | chimichurri, First Light Farm broccoli, roasted potatoes   33

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

Ziti | farm cherry tomatoes, basil, grana padano, EVOO   19

 

Marinated Castelvetrano olives |   6

Bread | heirloom tomato butter, EVOO   4