DINNER AUGUST 6

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

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

Swordfish terrine | kombu, spring onion, buttermilk toast points   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

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

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

Bouillbaise | lobster, mussels, clams, swordfish, mackerel, saffron   38

                             served with risotto / charred green garlic marscapone

Swordfish | smoked carrot puree, roasted cauliflower, farm squash medley  27

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

Pork chop | peach and corn slaw, peanuts, soft herbs   35

10oz sirloin | truffle pomme purée, green beans,, chimichurri   33

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

Bread | roasted peach butter, EVOO   4

Roasted banana souffle | passion fruit sauce, white chocolate   12                                  

Strawberry shortcake | macerated strawberries, chocolate whipped cream   11

Basque cheesecake | manchego, blueberry jam, pistachio   11

Affogato | vanilla ice cream, hot espresso, amaretto, toasted almonds   11