Thursday April 24nd, 2014

FIRSTS & RAW BAR

Lover’s River (MA) / 2.5
Ninigret Nectars (RI) / 2.5
Fishers Island (NY) / 2.5
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) 

Braised black turtle bean, pork, and greens soup with garlic – Parmigiano croutons and parsley /10

 

Greens salad with toasted pecans, golden raisins, feta, and a smoked lime – maple dressing /11

 

Pork, sage, and maple sausage with black beluga lentils, greens, and mustard – caraway dressing / 12

 

Whipped pork liver mousse on toast with pickles and mustard/13

 

Crispy black bean and fish fritters with garlic, cilantro, and cumin – served with habanero crema/ 13

 

Handmade green herb pasta with sausage, sautéed greens, garlic and whipped ramp ricotta/13

 

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

 

 

 

MAIN

 

Open faced roasted pork sandwich with PA Noble cave aged cheddar, red onion – currant marmalade and a rich sage jus –served with fries /14*

 

Seared monkfish with a rich potato puree, toasted almonds, and a sauce of lemon, parsley, and celery /32*

 

Crispy fried cod with spicy citrus dressed rice noodles, watercress, herbs, red onion, and toasted peanuts/28*

 

Crispy fried tofu with a spicy peanut sauce, vegetable- sesame salad, and jasmine rice/18

 

Pan roasted breast of chicken with creamy grits, and vegetables braised with bourbon, vanilla, and sage /24*

 

Handmade tagliatelle with a ragu of prime beef, Middle Eastern spices, tomato, saffron, white wine, toasted pine nuts and fresh mint /26

 

Pan roasted prime NY strip with a scotched egg and a salad of arugula and claytonia dressed with a charred ramp vinaigrette /36*

Two scoops of house-made ice cream/ 8

 

Apple – toffee blondie with bourbon caramel and whipped cream/ 8

 

Lemon – cardamom brulee/ 8

 

Almond brown butter cake with a rich citrus curd and whipped cream/ 10

 

Chocolate – hazelnut marquise with toasted hazelnuts and whipped cream/ 8