Dinner Menu

Tuesday, February 9th, 2016

OYSTERS, CLAMS + FIRSTS

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

MAIN

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*

DESSERTS

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