Dinner · August 4, 2019

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

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

Striped bass tartare | farm corn, spring onion, peach acquachili   18

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

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

Watermelon & cucumber salad | feta, mint, EVOO   13

Street corn | cotija, cilantro, lime   12

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

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


Swordfish | smoked carrot puree, roasted cauliflower, shaved fennel   27

Seared tuna | soba noodles, carrot, cucumber, cilantro, ginger scallion sauce   27

Pork chop | roasted peaches, farm corn, braised greens, peanuts, soft herbs   35

10oz sirloin | truffle pomme purée, asparagus, farm chard, chimichurri   33

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


Bread | roasted blueberry butter, EVOO   4