Dinner Menu

Sunday May 24th, 2015


Ninigret Nectar (RI)     /2.5

Noank (CT)                   /2.0

Katama Bay (MA)        /2.5

East Beach (RI)             /2.5

Cherrystones (RI)          /1.5

Littlenecks (RI)             /1.5


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

(Available New England or Rhode Island style)


Potato – leek soup with parsley oil, anchovy, lemon, black pepper and Parmesan /10


Green salad with toasted pecans, Crispin apples, feta, and a toasted tahini – lemon dressing /11


Crispy fried whole belly clams with oyster club’s secret sauce and lemon/17*


Sautéed Stonington red shrimp with shrimp oil, barbecue butter and toasted cornbread/15*


Veal liver mousse on toast with whipped ricotta, asparagus and a balsamic egg/13*


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



Pan roasted cod with a stew of garbanzo beans, cumin and chili in a wood fire grilled carrot broth/28*


Pan roasted halibut with a green olive puree and a salad of golden raisins, farro, orange, mint and toasted pine nuts/34*


Chickpea stew with spinach, chilies, ginger and vegetables – served with jasmine rice, watercress and lime/18


Peposo notturno: Ragu of prime beef, black pepper, tomato, garlic, Sangiovese, Parmigiano Reggiano and herbs – served with handmade vegetable ash tagliatelle/26


Feijoada: Brazil’s national dish – braised pork shank, heart, tongue and ear with black beans, smoky house made linguica, orange, watercress and radish/28*


Pan roasted prime NY strip with a molasses – Worcestershire glaze, wood fire grilled onions and German potato salad/36*


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

+ Grafton cheddar /1

+ Fried farm egg /2*


Two scoops of house-made ice cream /8


Dark chocolate-chili crème brûlée /8


Almond brown butter cake, lemon curd & whipped cream /10


Lemon tart, lavender-cornmeal shortbread crust, whipped cream & toasted almonds /8


Carrot, apple and coconut spice cake, rum caramel &

whipped cream/8

Spring Fever at OC

Sunday: Brunch 10-3 & Happy Hour 10-6

Monday: ½ Price Bottled Wine

Tuesday: $15 Burger & Beer Night

Wednesday: Buck-a-Shuck Oysters

Thursday: Happy Hour Drink Specials all night