Small Plates

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

Bok Choy

lardo and cherry vinegar
$6

House Green Seaweed Salad

sesame, wakama
$4

Pork Belly Buns

apple vinegar maple glazed pork buns (braised trumpet royal  mushrooms for vegetarian)
$8

Uni Toast

egg custard, uni, savy b-glaze raw scallop
$5

Ramen Toast

Avocado, spice, umami powder
$5

Bycatch salt fish salad
Fresh vegetables, nicoise vinaigrette, rillete of poached fish
$5

Vegetable Noodles

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

Zucchini

roasted root vegetable sauce, herb oil, smoked dulse, the garden
$12

Red Cabbage

mushroom and beet “Bolo” with, black pepper mushroom jus, parm
$14

Celery Root Noodles

clams, spicy pork sausage, XO sauce, turnips, basil oil
$16

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.
$15

Chilled Spicy Noodles (can be Veg.)

Udon noodles, mint chili pesto, candied walnuts, pickled carrot, grilled chicken.
$14

Black garlic Ramen

nori ramen noodles, pork shoulder, roasted umami broth,  black garlic, pickled cabbage, ginger, poached egg
$14

Roman Noodles (Veg.)

Farro noodles, szechuan pepper, hard cheese, scallions
$12

Chef’s Noodle

ask for details
$13

Basic Noodle

Toasted Barley soba noodles, lemon thyme chicken consomme, roasted half chicken
$13

Share Plates

Larger plates that are great for sharing.

Peking Roasted Chicken

Bao, hoisin, ginger, roasted vegetables
$20

Cauliflower Steak dinner

$20

Dessert

Soft serve ice cream

$5

Cafe

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.