Dinner Menu

Monday June 29th, 2015


Ninigret Nectar (RI)     /2.5

Noank (CT)                  /2.0

Matunuck (RI)              /2.5

Watch Hill (RI)             /2.5

Cherrystones (RI)          /1.5

Littlenecks (RI)             /1.5


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

(Available New England or Rhode Island style)


Soup of veal shank, cannellini beans, braising greens, tomatoes, Parmesan and vegetables/10


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


Day boat scallops cured like gravlax, with brown sugar, dill, pickled mustard seeds, brandy and crispy potato chips/15*


Crispy sweet and sour prime beef with early summer vegetables, gochujang and sesame/15*


‘Bahn Mi: House made dry aged pork terrine, sesame – chicken liver pate, crisp bread and spicy pickled onions/13


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


Pan roasted swordfish with a stew of lobster and cannellini beans, sautéed broccoli raab and lovage butter/36*


Seared blue fin tuna with a napa cabbage kimchi, jasmine rice and a sweet and sour sauce/32*


Crispy tofu with a spicy lemon – sesame dressing, jasmine rice, and a crispy vegetable slaw18


Handmade fusilli with a ragu of prime beef, balsamic vinegar, tomato, and Parmigiano Reggiano/26

Chicken fried beef liver with chili – cheddar grits, braised greens and a mushroom cream gravy/21 *


Pan roasted prime NY strip with Calabrian chili whipped ricotta and a grilled vegetable, golden raisin and toasted walnut 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, strawberry-orange rhubarb compote & whipped cream /10


Rhubarb-apple crisp with whipped cream /8


Marquise torte, strawberry crème anglaise & whipped cream /8