Dinner Menus

Small

Fried polenta bites with pecorino and green garlic aioli*  8

Marinated lobster with tomato, chilies and coriander* 14

Citrus braised octopus with chermoula and fried potatoes 13

Hoisin fried oysters with kimchi and yuzu aioli* 13

Spicy pork belly lettuce wraps with shaved vegetables and fried wonton 12

Soft shell crab with chimichurri, herbed crème fraîche and almonds* 15

Chicken meatballs with provolone, sage and pine nuts 10

Scallion pancakes with chili dipping sauce 8

Curry cauliflower with red onion, raisins and yogurt 7

Sautéed greens with ginger, garlic, and chilies  7

Roasted littleneck clams with spicy green romesco, ramps, and olive oil croutons  11

Crispy potatoes with paprika and cumin  6

Local burrata with strawberry-jalapeño jam, basil and pistachio 12

Black bean enchilada with Taza mole, cabbage, avocado and queso fresco 9

Roasted broccoli with harissa aioli and dukkah* 8

Roasted nuts with herbs and spices 5

Avocado with green mango-tamarind-peanut chutney 8

Sarah’s bread 4

Soups & Salads

Plaintain soup with coconut, avocado and crab 10

Chilled avocado and cucumber soup with yogurt and harissa

Baby beets with ginger, whole grain mustard, ricotta, and walnuts  11

Arugula with radish, baby turnip, lemon and parmesan 8

Lettuces with ginger-miso dressing, sea beans and mint 10

Grilled romaine with creamy garlic dressing, soft-boiled egg, anchovy and croutons* 12

Flatbreads

Spicy broccoli with ricotta, pecorino, garlic and olives  14

Pulled pork with tomatoes, cabbage and queso fresco  15

Mushrooms and figs with gorgonzola, sage pesto and walnuts  16

Lamb sausage with eggplant, Manchego, peppers and garlic yogurt  15

4-cheese with tomatoes, basil and arugula  13

Plates

Roasted monkfish with clam and chorizo chowder 26

Baked rigatoni with spicy lamb ragu and provolone  22

Seared salmon with rhubarb chutney, eggplant fritters and ginger aioli* 27

Szechuan braised beef with fennel, artichokes and spiced apricots 26

Smoked chicken with brown rice, spring onions and peaches 25

Grilled Painted hills skirt steak with fries and 540 steak sauce* 25

 

Executive Chef Andrew Hebert, Sous Chefs Cory Seeker & Ashley Santos
Pastry Chef Sarah Cravedi

18% gratuity added for parties of 6 or more Before placing your order, please notify your server if anyone in your party has an allergy

*These items may be raw or undercooked Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness