Dinner · August 9, 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

Pickled mackerel | marble potatoes, saffron aioli, parsley   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

Bone marrow toast | avocado, truffle cheese, pickled onion, soft herbs   13

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


Swordfish | roasted cauliflower, farm squash medley, salsa verde, radish   27

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

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

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

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

Pork chop | peach, corn, hakurei slaw, peanuts, soft herbs   28


Bread | roasted peach butter, EVOO   4