Menu Subject to Change.

*Dune Caesar Salad
baby kale, radicchio, Parmigiano Reggiano, migas, lemon, anchovy

*Chilled Nantucket Grey Lady Oysters
 melon-champagne “iced” mignonette, cucumber, basil

 Roasted Red + Gold Beets
whipped goat cheese, beet vinaigrette, pistachios, balsamic

*Bratlett’s Farm Summer Gazpacho
green tomato, apple, cucumber, lemongrass gelato, almonds

*Sweet Corn Risotto
cherry tomatoes, chives, tarragon, Parmigiano Reggiano broth

*Housemade Mozzarella
Bartletts Farm tomato, compressed melon, basil oil, tomato, arugula, prosciutto chip

*Crispy Cape Calamari
crunchy vegetables slaw, peanuts, thai herb dressing, basil aioli

Pan Roasted Maine Mussels
broccoli rabe, sweet sausage, red peppers, fennel, chile flake, heirloom tomatoes

*East Coast Catch of the Evening
farm pepper, cucumber + watercress salad, grilled leeks, fingerlings, brown butter-caper vinaigrette

*Pan Seared Organic Scottish Salmon
tomato + cucumber salad, baby kale, eggplant puree, watermelon, feta, capers, beet vinaigrette

*Sauteed Atlantic Halibut
new england chowder of summer vegetables, smoked bacon, grilled corn + sea beans

*Grilled Atlantic Swordfish
farm zucchini, summer squashes + eggplant, walnut pesto, pearl onions, carrot gastrique

*Seared Yellowfin Tuna
charred broccoli-shishito puree, sushi rice, cashew honey, roasted baby peppers, ginger soy gel, toasted sesame

*Pan Roasted Bell & Evans Chicken Breast
summer succotash, baby carrots, fingerling potatoes, Bartlett’s Farm tomato broth

*Grilled Heritage Pork Chop
creamed corn, purple potato, snow pea-cabbage slaw, southern peaches, Carolina Gold BBQ sauce

*Grilled Sirloin Steak “a la Corazon”
chimichurri salsa, yuca fries, watercress salad, queso fresco, lime pickled onions, hibiscus

*Vegetarian or Vegan Tasting Plate
chefs selection

sautee of summer vegetables  –  farm baby squash, eggplant
crispy yuca  –  Bartlett’s Farm tomatoes

Member of NantucketGrown
* ingredients in this dish are sourced on Nantucket

20% gratuity is added to parties of 6 or more

Please refrain from Menu substitutions