Dinner Menu

Saturday April 25th, 2015

OYSTERS & CLAMS

Matunuck (RI)                /2.5

Fishers Island (NY)        /2.5

Katama Bay (MV)          /2.5

Tisbury (MA)                /2.5

Littleneck Clams  /1.5

Cherrystone Clams / 1.5

FIRST

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

(Available New England or Rhode Island style)

 

Curried parsnip and chickpea soup with a lime crema and cilantro /10

 

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

 

Beef heart tartare on toast with lardo crudo, a balsamic pickled farm egg, crispy shallots and mustard /13*

 

Southern fried shad roe with remoulade and lemon/14

 

Scallop ceviche with a carrot ‘guacamole’ and spicy potato chips /15*

 

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

MAIN

Crispy whole gurnard with roasted jasmine rice, greens, lime and a really spicy sweet chili – peanut sauce/28*

 

Baked CT river shad with crispy potatoes, grapefruit beurre blanc and greens/30*

 

Pan roasted halibut with a rich stew of tomatoes, chickpeas, garlic and chili – serve with a mint – saffron yoghurt /34

 

Sautéed tofu with cilantro and lime – served with ginger black rice congee, sesame and a spicy cured vegetable salad /18

 

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

 

Sautéed beef liver and onions with a rich potato puree and bone marrow – rosemary butter /24*

 

Pan roasted prime NY strip with spicy cheddar grits and a yellow eyed bean, vegetable, thyme and cream gravy /36*

 

Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot – worcestershire mayo – served with fries /12*

+ Grafton cheddar /1

+ Fried farm egg /2*

DESSERTS

Two scoops of house-made ice cream /8

 

Coconut pot de crème, whipped cream & toasted coconut brittle /8

 

Almond brown butter cake, toasted almond-lime crème anglaise & whipped cream /10

 

Lime cheesecake, gingersnap-coconut crust, ginger caramel ganache & whipped cream /8

 

Chocolate marquise, coffee-caramel sauce & whip cream /8

Spring Fever at OC

Sunday: Brunch 10-3 & Happy Hour 10-6
Monday: ½ Price Bottled Wine
Tuesday: $15 Burger & Beer Night
Wednesday: Buck-a-Shuck Oysters
Thursday: Happy Hour Drink Specials all night