DINNER

1/8/15

small PLATES
Carrot Ginger Soup
yellow curry, coconut
Cup $4 Bowl $7

Rustic Italian Wedding Soup

white beans, garden greens
Cup $4 Bowl $7

She Crab Soup

cream, sherry
Cup $6 Bowl $9

Deviled Eggs

kimchee sriracha OR wasabi furikake

$1 Each

Ahi Tuna Tartare

avocado mousse, cucumber, radish, soy yuzu, green onions, sesame

$14

Roasted Beet Salad

local lettuces, goat cheese, red onion, sunflower seeds,

pomagranite vinaigrette
$9

ENTREES
Lamb Burger

curried onions, tzatziki, tomatoes, butter lettuce on brioche

with market salad and housemade pickles
$14

Quarter Free Bird Chicken

(white or dark meat)

red barley, carrot puree, roasted heirloom carrots, madeira jus

$19

Roasted Pork Shoulder

heirloom greens, peruvian white beans, pickled herb salad, jus

$19

Miso Ginger Ale Short Ribs

smashed red bliss potatoes, tokyo turnips, heirloom carrots, jus

$22

Pan Seared Golden Tilefish

black rice, rainbow chard, grapefruit beurre blanc

$22

DESSERTS
Apple Pomagranite Apricot Crumble

brown sugar, cinnamon, ginger, sunflower and pumpkins seeds,

salted caramel, vanilla ice cream
$7

The Best Sundae Ever

vanilla ice cream, salted caramel, hot fudge, toasted coconut,

chocolate covered banana chips
$7
The produce on todays menu is from our friends at Feast Down East and the following local farms:
Copper Guinea, Cottle Farms, Black River Organics and Shelton Herb Farm
*Cooked-to-order items advisory: Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food-borne illness.