Dinner · August 24, 2019

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

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

Tuna tartare | farm melon, ponzu, cucumber, macadamia nuts   15

Smoked bluefish pate | whole grain mustard, anchovy aioli, house pickles   15

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

Garden tomato tart | Aussie Magic feta, almond, sea salt   19

Street corn | cotija, cilantro, chili, lime   12 

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

Antipasto | serrano (SP), Opus 42 (ME), seasonal accompaniments   19


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

10oz sirloin | chimichurri, broccolini, roasted new potatoes   33

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

Pork chop | farm slaw, peach chutney, peanuts, soft herbs   30

Bluefish | daikon salad, Jasmine rice, kimchi aioli   30

Seared tuna | Udon noodles, carrot, cucumber, cilantro, scallion ginger sauce   25

 

Bread | maple butter, EVOO   4