Dinner Menus

Small

Red snapper ceviche with coconut, lime and crispy corn tortilla* 11

Grilled squid and fried tentacles with beans, olives and vinegar peppers  9

Roasted littlenecks with Romesco and grilled green onions  11

Local burrata with fava pod puree, peas, mint and pickled fiddleheads  10

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

Avocado with green mango-tamarind-peanut chutney  8

Seared sea scallops with daikon, wasabi, ginger and lava beans*  12

Chichen meatballs with nettle-pine pesto, charred tomato and pecorino

Pork lettuce wraps with shaved vegetables and chili dipping sauce  8

House-smoked salmon with shaved spring salad, pickled ramps and dill yogurt  10

Fried dough with parmesan, prosciutto and anchovies  9

Soups & Salads

Chilled pea and asparagus soup with lime, créme fraîche and pancetta  9

Smooth garlic soup with green garlic, currants and almonds  8

Gingered beets with ricotta salata, sunflower seeds and whole grain mustard  11

Spring lettuces with sundried tomato-caper dressing, radish and baked pita

Arugula with lemon, olive oil and parmesan  8

Grilled romaine and radicchio with garlic, anchovy, egg and pecorino*  10

Flatbreads

Rosemary, ricotta salata and sea salt  11

Bacon and caramelized onion with cream cheese and frisée  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

Baked rigatoni with spicy lamb ragu and provolone  22

Seared salmon with fried eggplant fritters, honey-lemon aioli and rhubarb*  27

Red-cooked duck with scallion pancakes, tangerine and Asian greens*  28

Whole roasted fish with celery, raisins, and onions   24

Grilled half chicken with yucca, quinoa and peanuts  25

Steamed mussels with curry, tomatoes and spicy aioli  21

TRADE burger with pancetta, Vermont cheddar and grilled onion* 16

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

Braised lamb shank with hot and spicy pickles, fried chickpeas and crispy potatoes  27

A Little Extra

Sautéed greens with chili flakes, ginger, and garlic  6

Scallion pancakes with sesame and chili dipping sauce  7

Asparagus with Romesco, preserved lemon and hazelnuts  7

Crispy potatoes with paprika and cumin  5

Executive Chef Andrew Hebert Sous Chefs Juan Pedrosa & Cory Seeker
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