Monday July 28th, 2014

FIRSTS & RAW BAR

Ninigret Nectars (RI) / 2.5

Watch Hill (RI) /2.5
Standish (RI) / 2.5
Noank (CT) / 2
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)

 

Seafood and tomato bisque with cream, olive oil, parsley and crisp bread /10                               

 

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

 

Stonington squid salad with a creamy chipotle dressing, cilantro, lime and fried green tomato/13

 

Mahi Mahi crudo with a gazpacho broth, kohlrabi – lemon salad and toasted pine nuts/14*

 

Goat rillettes on Farm to Hearth bread with red wine pickled carrots and mustard honey /11

 

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

MAIN

 

Pan roasted striped bass with black beluga lentils, lemon cream and butter stewed patty pan squash/30*

 

Seared yellow fin tuna with a salad of cucumber, summer squash, sesame, chili, lime and peanuts – served with jasmine rice/30*

 

Crispy fried tofu with sweet chili sauce, jasmine rice, peanuts, and a lime slaw/18

 

Handmade tagliatelle with a ragu of ‘prime’ beef, goat kidney and liver, vegetables, red wine, tomato, parsley, Parmigiano Reggiano/26

  

Fennel and chili braised chicken leg and thigh with tomato, garlic, kale and wild bay – served with a Parmesan polenta/26

 

Pan roasted prime NY strip with a smoked corn sauce, duck fat roasted Red Norland potatoes and stewed pearl drop onions/36*      

 

Hot butter poached lobster roll with crispy shallots, rhubarb butter, parsley and seasoned fries /20

 

Hamburger on brioche with bacon, lettuce, caramelized shallot – Worcestershire mayo – with fries* /12

+ Grafton cheddar /1

+ Fried farm egg /2

 

 

 

 

 

 

DESSERT

Two scoops of house-made ice cream/ 8

 

Blueberry – lime cake with a lime glaze and whipped cream/ 8

 

Tahitian vanilla, lemon, and lavender crème brulee/ 8

 

Almond brown butter cake with a blueberry compote and whipped cream/ 10

 

Chocolate cheesecake with chocolate ganache, cherries, cashews, and whipped cream / 8