DINNER

EARLY SPRING DINNER

STARTERS

Spring Chopped Vegetable Salad, Garlicky Herb Dressing     12
Whole Living Greens Salad Mix, Radishes, Rhubarb, Ramp-Grainy Mustard Vinaigrette     12
Fennel and Honey Cured Arctic Char, Smoked Arctic Char Sauce, Pickled Fennel, Trout Roe     14
Scallop Ceviche, Avocado Pudding, Bacon Cucumber Salsa     14
Sake and Soy Braised Pork Belly “Kung Bao” Style, Peanuts, Butternut Squash, Honey     13
Grilled Oysters, Leek and Bacon Cream     14
Pan Roasted Mussels, Parmigiano Reggiano Broth, Lemon, Roasted Garlic, Breadcrumbs     13
Octopus a la Plancha, Crispy Potatoes, Pork Belly, Leek Puree     14
Ricotta Gnudi, Sausage-Walnut Pesto     13
MAINS

Fresh Strigoli Seafood Pasta, Scallops, Crab, Shrimp, Lemon Thyme Reduction     24
Local Sea Scallops, Braised Short Ribs, Sauce Gribiche     23
Chatham Cod, Tasso, Crawfish and Cockle Ragout     22
Roasted Chicken, Basil Potato Puree, Braised Fennel, Green Olive and Shallot Sauce     21
Niman Ranch Pork Chop, Braised Cabbage- Barley Kraut, Pear Chutney, Red Eye Gravy     23
Niman Ranch Filet Mignon, Smoked Mushrooms, Glazed Red Pearl Onions, Watercress Salad     28
MP Burger, Califon Tomme Cheese, Grilled Onions and Special Sauce     14

RAW BAR

East Coast Oysters     3
Littleneck Clams     2.5
Shrimp     3

Seafood Cocktails     8
Blue Crab
Octopus
Sea Scallops

Petite Platter     68
Grand Platter     98

ADDITIONS
Crispy String Beans, Sriracha Dipping Sauce     7
Mash Potato Rings, Grainy Mustard Fondue     7
Duck Fat Fries, Garlic and Parsley     7
Broccoli Rabe, Bacon, Garlic, Lemon Zest     7
Whipped Mashed Potatoes     7
Baby Cauliflower and Romanesco, Blue Cheese Gratin     7

Executive Chef: Christopher Siversen
Parties over 6 people will be charged a 20% service charge
*Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness