Dinner Menus

Small

Fried polenta with Halloumi cheese, spicy mayonnaise and cilantro  8

Fluke ceviche with radish, celery, favas and pickled rhubarb* 13

Grilled squid and fried tentacles with beans, olives and vinegar peppers  10

Scallion pancakes with sesame and chili dipping sauce 7

Pork belly lettuce wraps with mustard, spicy pickles, cabbage and provolone 10

Chicken meatballs with provolone, sage and pine nuts 10

Grilled pork sausage with horse-radish mustard, crostini and ramps 14

Curry cauliflower with red onion, raisins and yogurt  7

Bok choy with garlic, chilies and fermented black beans  7

Pomegranate roasted eggplant with tahini, garlic yogurt and fried capers 8

Crispy potatoes with paprika and cumin  6

Local burrata with blood orange jam and pistachios 12

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

Saffron rice with burnt orange, mint and cashews  9

Sautéed okra and baby artichokes with tomato, dukkah and preserved lemon  9

Roasted nuts with herbs and spices 5

Avocado with green mango-tamarind-peanut chutney  8

Sarah’s bread 4

Soups & Salads

Smooth sunchoke soup with fennel and harrisa  9

Okra and green tomato stew with spring garlic aioli and fried oyster 10

Farro salad with currants, beets, herbs and almonds  11

Arugula with lemon, olive oil and Parmesan  8

Asparagus with soft boiled egg, nettle pesto and hazlenut* 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

Whole roasted fish with sunchoke stew, turmeric, lime and peas  24

Baked rigatoni with spicy lamb ragu and provolone  22

Seared salmon with chermoula, oven-roasted tomatoes and paprika potatoes*  27

Braised lamb shank with polenta, spicy pickles, fennel and raisins  26

Grilled garam masala chicken with saffron rice, burnt orange and cashews  25

Grilled Pineland Farm skirt steak with fries and 540 steak sauce* 28


 

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