Dinner Menu

Tuesday, February 9th, 2016


East Beach (RI)          /2.5

Fishers Island (NY)    /2.5

Ram Island (CT)        /2.5

Noank (CT)               /2.5

Littlenecks (RI)          /2

Cherrystones (RI)      /2

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

(Available New England or Rhode Island style)


Stonington seafood bisque with fried oyster, lobster and wild mushroom butter/14


Green salad with toasted walnuts, pink lady apples, feta, and a toasted poppy seed dressing/11


Farro and smoked veal arancini with a rich tomato sauce and gremolata/12*


House made ciccioli on Farm to Hearth toast with pickled garlic, watermelon radish, mustard and watercress/14*


Sautéed duck heart and liver with slow roasted bacon, charred walnut crème fraiche and crisp bread/13*


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


Pan roasted black sea bass with buttery turnips, roasted beet puree and CT. grown Meyer lemon – fresh bay cream/32*


Pan roasted monkfish with a ginger – black rice congee, chili braised greens and a spicy peach glaze/28


Pan fried Ramen noodles with a peanut sauce, ginger, shallots, roasted vegetables, soft boiled farm egg and cilantro/18


Handmade tagliatelle with a ragu of prime beef, tomato, red wine, vegetables, cream, Parmigiano Reggiano and parsley/26


Pan roasted breast of duck with a golden split pea and ham porridge, cured kale and an apple – fresh horseradish mostarda/28*


Pan roasted prime NY strip with crispy potatoes, sautéed spinach and a Grafton cheddar cheese sauce/40*


House made ham sandwich on Farm to Hearth toast with mustard, pickles, creamy cabbage slaw and gruyere cheese – served with fries/15*


Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot – Worcestershire mayo – served with fries /13*

+ Grafton cheddar /1

+ Fried farm egg /2*


two scoops of house-made ice cream


chocolate chili crème brûlée


toasted hazelnut pound cake, grapefruit curd, toasted hazelnuts & whipped cream


parsnip-walnut spice cake, cream cheese icing, salted

caramel & whipped cream


almond brown butter cake with an apricot-raisin

compote and whipped cream