Bar Menu                    Disco Sunday Brunch

First Courses

“Signature” Hawaiian Style Tuna Poke
hijiki, nori oil, red ginger
12

Simple House Salad
baby greens, cherry tomatoes, cucumber, red onion vinaigrette
7

Heirloom Tomato & Wild Arugula Salad
marinated olives, goat’s milk feta, Greek vinaigrette
9

Slow Roasted Pork Belly
lime sugar, huckleberry pudding, honeydew, pink pepper
9

Calamari “Spaghetti”
pastrami bolognese, salt cod espuma, green garlic bread puree, squid ink puffs
11

Crunchy Lobster Tacos
Cackalacky crema, watermelon horchata, mountain papaya, “burnt” agava pipette
13

New England Mussel Chowder
roasted garlic-salumi toast, marinated tomatoes , pinenut powder
10

Entrees

Signature” Hoisin & Honey Glazed Duck Confit
sweet sticky rice, mango, cashews, young coconut milk
25

Grilled Salmon
celery root puree, English peas, fresh parsley & escargot butter, fried leeks
24

Crispy Zucchini Flowers
corn salad, grilled peach carpaccio, chipotle-honey cream, sweet plantains
19

Sour Cream & Onion Ribeye
tasso & red bliss salad, forgotten herbs, lobster broth, baby vegetables
28

Tempura Fried Soft Shell Crab
steamed rice, wellfleet clams, black bean broth, broccoli slaw, peanut zest
23

Pan Roasted Statler Chicken
potato puree, wilted spinach, marsala jus, shaved pancetta, “caprese” garnish
22

Sous Vide Veal Cheeks
upland cress, cauliflower puree, goat cheese, watermelon tartare
24

6 Course Tasting Tour 60 / With Wine 90
full table must order

Chef - Jason Santos
Sous Chef - Jura Abragimovich

 
18% gratuity added for parties of 6 or more
*Consuming raw or undercooked items increase the risk of food borne illness*