Field & Vine runs on a la carte fine dining in Somerville, with a menu described as a sample of what's currently available — subject to change based on farmer and fisherman sourcing rather than fixed year-round.
The dining room sits inside a converted industrial warehouse, with knotted vines hanging from the ceiling and plants filling the walls and corners. At the center of the room, an open kitchen works off a traditional Argentine asado grill, charring dishes like cabbage with spicy black garlic crema and grilled duck with mustard seed and nectarine-habanada jam.
Appetizers include a rotating selection of oysters, yellowfin tuna tostadas with daikon kimchi and smoked trout roe, striped bass aguachile, and beef tartare with nuoc cham aioli. Entrees range from cavatelli with pea green and pistachio pesto and house-made lemon ricotta to grilled swordfish with black garlic and black olive crema and a honey-brined pork chop with kohlrabi purée, alongside sides like cheddar scallion cornbread with miso butter and house pickles made from lacto-fermented and vinegar-pickled farm vegetables.
The dining room sits inside a converted industrial warehouse, with knotted vines hanging from the ceiling and plants filling the walls and corners. At the center of the room, an open kitchen works off a traditional Argentine asado grill, charring dishes like cabbage with spicy black garlic crema and grilled duck with mustard seed and nectarine-habanada jam.
Appetizers include a rotating selection of oysters, yellowfin tuna tostadas with daikon kimchi and smoked trout roe, striped bass aguachile, and beef tartare with nuoc cham aioli. Entrees range from cavatelli with pea green and pistachio pesto and house-made lemon ricotta to grilled swordfish with black garlic and black olive crema and a honey-brined pork chop with kohlrabi purée, alongside sides like cheddar scallion cornbread with miso butter and house pickles made from lacto-fermented and vinegar-pickled farm vegetables.