Wednesday November 26th, 2014



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



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

(Available both New England and Rhode Island style)

Roasted butternut squash soup with walnuts and brown butter /10

Green salad with toasted pecans, pink lady apples, feta, and a roasted lemon – poppy seed dressing /11


Prime beef empanada with olives, husk cherry raisins and garlic – served with chimichurri /12


Goat liver mousse on toasted Farm to Hearth bread – served with pickled beets and mustard /13


Sautéed bay scallops with lemon, red wine butter, parsley root chips and fried sage /16*


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






Herb crusted baked fluke with glazed Magic Molly potatoes, sautéed cabbage and a roasted


pumpkin butter /28*




Pan roasted cod with braised fennel, golden raisins, anchovies, Castelvetrano olives, hazelnuts and a sweet potato – celeriac puree /28*




Crispy tofu with a sweet soy – mustard glaze, jasmine rice and a salad of apples, kohlrabi, carrots, chili and sesame /18




Handmade tagliatelle with lobster, spinach, lemon, cream and toasted pine nuts /32




Crispy confit of stuffed veal with a stew of cannalini beans, autumn vegetables and kale pesto /30




Pan roasted prime NY strip with a stew of red hominy, chipotle, vegetables and queso fresco – served with salsa verde /36*




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




Two scoops of house-made ice cream /8


Vanilla bean crème brûlée /8


Almond brown butter cake with chamomile scented cranberry-apple compote & whipped cream /10


Toasted citrus pound cake with house made lemon-cardamom ricotta & vanilla bean pear jam/8


Milk chocolate mousse cup with fudge brownie crumble, spicy rosemary cashews & whipped cream/8


Warm pumpkin & white chocolate-date bread pudding with vanilla crème anglaise /8