Quick bites before the main meal or a snack if you are peckish.
lardo and cherry vinegar
House Green Seaweed Salad
Pork Belly Buns
apple vinegar maple glazed pork buns (braised trumpet royal mushrooms for vegetarian)
egg custard, uni, savy b-glaze raw scallop
Avocado, spice, umami powder
Bycatch salt fish salad
Fresh vegetables, nicoise vinaigrette, rillete of poached fish
These are noodles of a different kind. All gluten free and vegetable based.
roasted root vegetable sauce, herb oil, smoked dulse, the garden
mushroom and beet “Bolo” with, black pepper mushroom jus, parm
Celery Root Noodles
clams, spicy pork sausage, XO sauce, turnips, basil oil
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
ask for details
Toasted Barley soba noodles, lemon thyme chicken consomme, roasted half chicken
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.