Saturday, April 29th, 2017

 

OYSTERS & CLAMS

Fishers Island, NY     /2.50 each         
Watch Hill, RI   
Noank, CT
Ram Island, CT  

Littlenecks (RI)              /2.00 each
Cherrystones (RI)          

FIRST

Quahog chowder with bacon, celery, potato, and fresh parsley /10*      
(New England or Rhode Island style) 

Farro and vegetable soup with burnt rosemary, mushrooms, and Farm to Hearth Parmesan croûtons /10
    
Green salad with whipped ricotta, apple, pecans, house made cider vinegar and brown butter /11
 
Farm to Hearth toasted with a roasted rhubarb butter, lovage salt and a salad of celery, radishes, pine nuts and Parmagiano Reggiano/14

Smoked and fried shad roe with a ramp black butter, lemon, crisp potato chips and sheep’s sorrel /15*

Stonington scallop crudo with miso caramel, furikake salt, pickled egg yolk and wild garlic /15

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

MAIN

Pan roasted fluke with fennel braised farro, raw baby beets and their greens , lemon and an arugula - almond pesto /30*

Baked CT river shad with crispy potatoes, greens, crispy potatoes and lemon - caper butter /30*

Smoky Korean barbecued tofu with a gochujang - brown rice and scallion salad, greens and sesame - ginger sauce/18*

Handmade tagliatelle with a ragu of prime beef, tomato, vegetables, cream, parsley and Parmigiano Reggiano /28
    
Goat enchiladas rojo with rich black beans, chili crema and a spicy cabbage - red onion salad /28

Pan roasted 30 day dry aged sirloin with a root vegetable puree, sauteed mustard greens, ramp black butter and sherry syrup /40*

Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot - Worcestershire mayo
 – served with fries /13* 
+ Grafton cheddar /1
+ Fried farm egg /2*