Dinner Menus

Small

Fried polenta bites with pecorino and spicy mayonnaise*  9

Marinated lobster with tomato, chilies and coriander* 14

Citrus braised octopus with chermoula and fried potatoes 13

Fried dough with anchovy, prosciutto and Parmesan 10

Tuna tacos with radish and cabbage slaw, sesame and wasabi 12

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

Chicken meatballs with smoked corn, charred tomato vinaigrette and pine nuts 11

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

Grilled corn with spicy mayonnaise, queso fresco, lime and cilantro 8

Crispy potatoes with paprika and cumin  6

Local burrata with watermelon, heirloom tomatoes and pistachios 12

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

Shishito peppers with togarashi and sea salt 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 9

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

Arugula with radish, baby turnip, lemon and Parmesan 9

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

Summer squash and zucchini panzanella with herbs and pecorino 11

Flatbreads

Summer squash and goat cheese with tomatoes and basil 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

Bluefish with clams, corn, tomatoes and rouille  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* 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