Friday April18th, 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)

 

Smoked potato and onion soup with a soft boiled egg, and a garlic crumble /10

 

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

 

Sautéed chicken livers with crisp black rice, chili oil, watercress and sweet soy /13

 

Bayley Hazen Blue cheese and barley fritters with caramelized shallot aioli/ 11

 

Pork, garlic, and maple sausage with potato rosti and a sunny side farm egg/13*

 

‘Coppa di testa’ with crisp bread, Castelvetrano olives, golden raisins, walnuts & lemon/11

 

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

 

 

MAIN 

 

Baked fluke with a lemon, potato – parsnip puree, watercress, toasted almonds and rosemary brown butter/28*

 

Crispy fried monkfish with a spicy carrot, lemongrass and coconut sauce, jasmine rice and a ginger carrot salad /28*

 

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

 

Braised chicken leg with brown sugar, bourbon, sage, vanilla, vegetables and creamy grits/26*

 

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

 

Pan roasted prime NY strip with mustard roasted parsnips, creamed Swiss chard and bulghar wheat/36*

DESSERTS

Two scoops of house-made ice cream/ 8

 

Rustic olive oil cake with orange, Grand Marnier, and whipped cream/ 8

 

Maple crème brulee/ 8

 

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

 

Chocolate – peppermint mousse cake with dark chocolate ganache, and whipped cream/ 8