Dinner Menu

Wednesday October 7th, 2015


Ninigret Nectars (RI)            /2.5

Noank (CT)                            /2.5

East Beach Blondes (RI)      /2.5

Watch Hilll (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)


Roasted eggplant, carrot and cumin soup with yoghurt and fried shallots/10


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


Pan roasted veal chop with a radish leaf – almond pesto, lemon and Parmigiano Reggiano/16*


Smoked bluefish pate on Farm to Hearth toast with a salad of heirloom tomato, red onion and parsley/12*


Robiola cheese with honey roasted bosc pears, house cured prosciutto, sherry, hazelnuts and sheep sorrel/14*


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


Pan roasted monkfish with a Georgia Candy Roaster squash puree, roasted beets and a concord grape brown butter/28*


Sautéed John dory with green and purple beans, almonds, parsley and lemon – served with a rich potato puree/32*


Crispy tofu with a puree of roasted eggplant, cumin, sesame and lemon, brown rice and a purple

radish – tomato salad/18


Handmade tagliatelle with a ragu of prime beef braised with black pepper, tomato wine and Parmigano Reggiano /26


Veal shoulder braised with cream and herbs – served with butter roasted autumn vegetables/28*


Pan roasted 30 day dry aged sirloin with Bayley Hazen Blue cheese, sweet corn grits and stewed peppers and onions/40*


Local hand-picked lobster roll, butter poached with crispy shallots, peach butter, lemon and parsley with seasoned fries/24*


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


Toasted Georgia candy roaster squash cake with autumn olive caramel & whipped cream /8


Black chocolate espresso cake with toasted hazelnuts & whipped cream /8


Almond brown butter cake with orange-vanilla crème anglaise & whipped cream /10