Wednesday November 26th, 2014

 

FIRSTS & RAW BAR

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

 

FIRST

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*

MAIN

 

 

 

 

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

 

DESSERT

 

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