Friday, May 25th, 2018

 

OYSTERS & CLAMS

Ninigret, RI
Noank, CT           
Fisher’s Island, NY       
Niantic Bay, CT

Littlenecks, RI         
Cherrystones, RI

FIRST  

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

Chickpea and toasted tahini soup with roasted garlic, lemon, yogurt and mint /10*

Green salad with a caramelized shallot, tahini and Meyer lemon dressing, goat feta, carrot and sesame-almond dukkah /11

Charred asparagus with cured pork belly, spruce oil, pine bud capers and a soft boiled farm egg /14*

Line caught fluke crudo with chili fermented carrots, lemon, mint and toasted almond milk /15*

Parsley spaghetti with lemon whipped ricotta and crispy bread crumbs /13*

Fried chili-lime marinated soft shell crab with a salad of radish, dried scallops, cilantro and peanuts /16*

French breakfast radish with cultured blue cheese butter and lemon /8* 

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

MAIN

Pan roasted blackfish with white wine braised flageolet beans, spinach and a grilled spring garlic, lemon and rosemary relish /34*

Crispy fried whole gurnard with chili-soy mayo and a salad of brown rice, mushrooms, bok choy, sesame, ginger and scallions  /28*

Pan roasted tofu with a rich mushroom broth, jasmine rice, pea shoots and a sesame cured carrot salad /18*

Tagliatelle with a ragu of prime beef, vegetables, white wine, cream, parsley and Parmigiano Reggiano 15/28*

Pan roasted poussin with rich black beans, roasted rhubarb salsa, pickled red onion and radish /28*

Pan roasted prime N.Y. strip with sweet potato puree, arugula and a sauce of mushrooms, cipollini onion and herbs /40*