text-dinner

STARTERS

ROASTED PARSNIP SOUP parsnip, fennel and brown butter, duck confit, smoked maple, sherry vinegar reduction 8.

BANGS ISLE MUSSELS tasso, white beans, escarole, spice route butter 12

FINNAN HADDIE smoked haddock cake, pea puree, lemon truffle aioli, shaved cured egg yolk, pea shoots 12.

SHRIMP TACOS lime chile, roasted corn, mango, chipotle mayo, radish 10.

CRACKLIN’ CALAMARI spice dusted, lemon caper aioli, basil, candied jalapenos 13.

CRISPY ASIAN RAVIOLI lemongrass chicken, spinach, peppers, ginger’d sweet chile butter 10.

AHI TUNA TARTARE Hawaiian tartare, chili aioli, shaved radish, avocado, scallion oil, tropical chips 14.

SMASHED CUKES yuzu kosto cubes, lobster, shiso green goddess, fresh numeric, peanut dust 16.

PORK BELLY kimchee cured, quail egg, bean sprouts napa slaw, lime and sesame 13.

GREENS

JAPANESE CAESAR romaine, cashews, smashed edamame, wasabi miso dressing, wonton crisps  7.

BABY WEDGE baby iceburg, chorizo, avocado, chipotle buttermilk bleu cheese dressing, fried shallot 9.

ROASTED BEET NAPOLEON  beets, whipped feta, orange supremes, pipits, sesame seeds, chive, cumin lime honey 9.

FALL APPLES heirloom apples, arugula, pomegranate, slivered almonds, chèvre, Spanish sherry maple mustard viniagrette 9.

BRUSSELS shaved sprouts, cob smoked bacon, red onion, dried cranberries, Marcona almonds, parmesan, lemon honey dressing 11.

SEA

LOBSTER fine herb potato gnocchi, pancetta leek vermouth cream, Tuscan kale, black garlic whole grain mustard 28.

AHI TUNA togarashi crust, green tea soba, watercress, wakame, Thai basil, Casco bay sauces 30.

SCALLOPS tasso, corn, heirloom bean and squash succotash, pea shoot lemon pesto, black garlic, oven dried tomato puree, tortilla strands  32.

SALMON roasted brussels sprouts, kimchee, maple nam pla, white miso aioli, black sesame seed crumble 28. 

FORBIDDEN SHRIMP emperors black rice, Chinese sausage, edamame, shimejis and bulgogi bbq 28.

LAND

PETITE FILETS rosemary pink peppercorn rubbed, country olive tapenade, tater tots, charred broccolini, cognac veal jus cream 32.

SHORT RIB Okinawan braised, shishito pepper jasmine rice, roasted farm carrots, natural juice 36.

DUCK Long Island Pekin breast, roasted hackurei turnip, shaved brussels sprouts, king oyster mushroom, foie gras demi glace butter, pickled cranberries 31.

BISTRO BURGER waygu beef, Substance beer mustard, pickled red onion, smoked cheddar, bib lettuce, sesame roll, hand cut fries 21.

PORK TENDERLOIN sumac dusted, roasted eggplant tomato sauce, dried freekah, harissa honey carrots, whipped feta, crushed dried chickpeas 27.

BRICK CHICKEN butternut squash, caramelized onion and faro, guajillo pepper pepita butter, cotija, pomegranate reduction 27.

SIDES

forbidden black rice, bulgogi 8.
roasted brussels sprouts 7.
Maine lobster mac 12.
hand cut frites, Carolina bbq’d ketchup 6. truffle herb 8.
locally cultivated mushrooms 8
roasted rainbow carrots, dukkah, crème fraiche 7.
spinach, shallot, soy, sesame 6.
charred broccolini 7.

Consumption of raw or undercooked foods may increase risk of food bourne illness
Please advise wait staff of any food allergies you may have before ordering

Dinner 5 to Close Sunday through Saturday

Chef Jeff Buerhaus       Sous chef Peter Janarelli
2016