Tuesday December 16th, 2014

 

FIRSTS & RAW BAR

Ninigret Nectars (RI) / 2.5

Watch Hill (RI) /2.5

Fishers Island (NY) / 2.5

Noank (CT) /2

Little Neck Clams (RI) / 1.5

Cherrystone Clams / 1.5

 

FIRST

 

Quahog chowder with bacon, celery, potato, crackers, and fresh parsley /10 

(Available both New England and Rhode Island style)

Roasted beet soup with seared day boat scallops, toasted walnuts and sorrel /12*

Green salad with toasted pecans, Pink Lady apples, feta, and a charred cranberry dressing /11

 

Crispy terrine of pork shank, head, tongue, pickled onion, parsley and hot paprika with an apple cider syrup and creamy cabbage slaw/12*

 

Handmade tagliatelle with a spicy ragu of veal, chicken giblets, leek, tomato and olive oil /13

 

Bruschetta of Farm to Hearth bread, roasted Long Island Cheese squash, herb whipped ricotta, guanciale sautéed olives and sherry syrup /13

 

Steamed mussels with a coconut-lemongrass broth, lime and cilantro /12*

 

 

 

MAIN

 

Pan roasted fluke with flageolet beans cooked in a broth of roasted butternut squash –served with a roasted lemon– cardamom aioli  /28*

 

Pan roasted monkfish with a rich lobster sauce, potato puree and lemon dressed spinach /28*

 

Crispy tofu with Korean Ssamjang, jasmine rice and a salad of radish, carrots, sesame and ginger /18

 

Prime beef Stroganoff with handmade casarecce, mushrooms, sour cream and parsley /26

 

Pan roasted chicken breast with a sauce of braised vegetables, vanilla and bourbon, rutabaga grits and a red onion marmalade /28

 

Pan roasted prime NY strip with a roasted cranberry, Bayley Hazen blue cheese – rosemary butter, Eastham turnip brown butter puree and red wine syrup /38*

 

House cured prime beef pastrami Rachel on Farm to Hearth brioche with mustard, sauerkraut, cheddar and thousand island dressing – served with fries /16

 

Hot butter poached lobster roll with crispy shallots, apple butter, parsley and fries / 20

 

Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot – worcestershire mayo – served with fries* / 12

+ Grafton cheddar /1

+ Fried farm egg /2

DESSERT

 

Two scoops of house-made ice cream /8

 

Hot cinnamon crème brûlée /8

 

Almond brown butter cake with chocolate kirsch anglaise & whipped cream /10

 

Apple-chai galette with caramel whipped cream /8

 

Chocolate pudding cup with Autocrat coffee milk stout cream & house made pretzel rods /8