Dinner Menu

Plates are small and meant to be shared. 
We recommend 3 to 4 savory dishes per person.

We proudly use organic and sustainable ingredients from local farms and fisheries 
whenever possible.

To Start
Local Oysters* – 3.88 each / 18 half dozen
Thai basil lemongrass mignonette


Poached Shrimp – 3.88 each / 18 half dozen
miso bearnaise, fennel panko

Eighty-Ate Slaw – 8.88
shaved cabbage, snow peas, carrot, fried shallots, peanuts


Roasted Red Cabbage – 12.88
beet hummus, pork cotton candy, black sesame, chinkiang vinegar,

roasted garlic, purple shiso

Roasted Heirloom Carrots – 14.88
yogurt and goats cheese schmeer, pomegranate, pistachio, 
chickpea and potato chaat, turmeric vinaigrette

Salmon Poke* – 18.88

purple daikon, cucumber, pickled mustard seed, rau ram,

ponzu, preserved lemon aioli, togarashi, vegetable chips

Dim Sum
Claypot Crispy Rice Balls – 12.88
chicken, Chinese sausage, shiitake mushroom, oyster sauce

House Dumplings – 13.88 
changes daily

Open Face Bao – 14.88
roasted pork shoulder, pickled daikon radish, cabbage,

chinese chive chimichurri, shiitake bao

New England Clam and Kimchi Jjigae – 21.88
a stew of house bacon, brussel sprouts, gochujang, gochugaru,

62℃ circulated egg,  ginger, garlic, sake, cilantro

Duck Confit – 24.88
pistachio puree, spiced quince, pomegranate, roasted pumpkin

Seared Shrimp and Scallops – 27.88
chinkiang vinegar glazed delicata squash & wood ear mushrooms,

fennel orange mostarda, polenta, seafood velouté

Rare Beef Short Rib “Bulgogi” – 25.88
Asian pear, gochujang, onion, ginger, garlic, gochugaru, sake,

honey, soy, mirin, sesame

Wok Sautéed Sugar Snap Peas – 12.88
galangal, turmeric, shallot, shrimp powder, palm sugar, lime,

bird’s eye chili,  preserved radish, slivered almonds

Hong Shao Eggplant – 11.88

Chinese ten spice, pickled mustard greens, doubanjiang, orange zest