Small Plates

Quick bites before the main meal or a snack if you are peckish.

Bok Choy

lardo and cherry vinegar

House Green Seaweed Salad

sesame, wakama

Pork Belly Buns

apple vinegar maple glazed pork buns (braised trumpet royal  mushrooms for vegetarian)

Uni Toast

egg custard, uni, savy b-glaze raw scallop

Ramen Toast

Avocado, spice, umami powder

Bycatch salt fish salad
Fresh vegetables, nicoise vinaigrette, rillete of poached fish

Vegetable Noodles

These are noodles of a different kind. All gluten free and vegetable based.


roasted root vegetable sauce, herb oil, smoked dulse, the garden

Red Cabbage

mushroom and beet “Bolo” with, black pepper mushroom jus, parm

Celery Root Noodles

clams, spicy pork sausage, XO sauce, turnips, basil oil

Starch Noodles

From classic yellow noodles to udon and more. We even have a rice noodle.

Jon Jon Noodles (inspired by Dan Dan Noodles)

Wild mushrooms, onions, carrots, almonds,  smoked soy sauce, pepper oil, mustard greens, and citrus.

Chilled Spicy Noodles (can be Veg.)

Udon noodles, mint chili pesto, candied walnuts, pickled carrot, grilled chicken.

Black garlic Ramen

nori ramen noodles, pork shoulder, roasted umami broth,  black garlic, pickled cabbage, ginger, poached egg

Roman Noodles (Veg.)

Farro noodles, szechuan pepper, hard cheese, scallions

Chef’s Noodle

ask for details

Basic Noodle

Toasted Barley soba noodles, lemon thyme chicken consomme, roasted half chicken

Share Plates

Larger plates that are great for sharing.

Peking Roasted Chicken

Bao, hoisin, ginger, roasted vegetables

Cauliflower Steak dinner



Soft serve ice cream



A variety of coffee, espresso and tea beverages

Matthew McPherson brings a passion for food that started while he was growing up in rural upstate New York as the youngest of four children. The value of food and where it comes from was instilled in him at a young age.

Chef Matt is currently a Chef in Boston, MA. He has been part of many great restaurants including Menton and Porto in Boston, Mikla in Istanbul, and Public in New York City. His training in restaurants stretches to 11 years with a degree in hospitality management.

All the restaurants he has been a part of, with the addition to his education and his family upbringing, were focused on doing things the right way. Forcing you to challenge yourself and not waste anything.

His philosophies and passion have been developed through analyzing restaurants and their operational

systems since he stepped foot inside a kitchen many years ago.