Friday, September 20th, 2019


Niantic bay (CT) / 2.50

Noank (CT) / 2.50

Ninigret (RI )/ 2.50

Quonnie Rocks (RI) 2.50

Littlenecks (RI) / 2

Cherrystones (ri) / 2


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

Sweet pepper and barley soup with crispy shallots and basil /10*

Green salad, shishito-tahini basil vinaigrette, toasted sesame, goats milk feta and sungold tomatoes /10

Walnut - rye sourdough, 48hr koginut squash butter, apples and roasted hen of the woods /13*

Raw Line caught bluefin tuna belly, pear, sesame, chili and lemon /16

Amazake - milk buns, slow roasted bacon, clam butter, hot pepper and parsley /13

Goose heart ‘sugo’ with tomato, oregano, ‘pepperonata’ spaghetti and rye bread crumbs /13*

Steamed mussels in coconut-lemongrass broth, lime and cilantro /14*


Seared bluefin tuna, corn miso vinaigrette, and a salad of wax, beans, corn, abundance potatoes and ginger /34*

Pan roasted swordfish with a salad of french breakfast radish, wild rice, and toasted pinenuts - served with gremolata /30*

Crispy barley-mushroom meatballs with tomato, spinach, labneh poppyseed dressing and toasted buckwheat /20

Housemade tagliatelle with a ragu of prime beef, pork, tomatoes, white wine, vegetables and parmigiano reggiano /28*

Prime beef and pork meatloaf with flageolet beans, sweet corn, roasted mushroom ketchup and herbs /28*

Pan roasted Prime NY Strip au poivre with a rich potato puree /40*