Saturday, August 17th, 2019


Niantic Bay (CT) / 2.50

Noank (CT) / 2.50

Ninigret Nectar (RI) / 2 .50

Sixpenny (CT) /2.50

Littlenecks (RI) / 2

Cherrystones (ri) / 2


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

Roast corn and barley soup with parsley and tomato /10

Green salad, herb vinaigrette, tomatoes, pepitas and goats milk feta /10*

Roasted garlic orecchiete with Fried fingerling potatoes, savory, pecorino and spicy anchovy crumbs /13*

Roasted silver queen corn, pine nut - mushroom oil, peach gold tomatoes and Mystic Cheese Co’s Finback /13*

Raw scallops, soy vinaigrette, pickled tetra squash stems, garlic and scallions and sesame /15

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


Pan roasted swordfish with tomato and garlic braised gigante beans, pumpkin seed oil, lemon and baby arugula /32

Pan roasted fluke with a rich potato puree, roasted mushroom - peach salad and a sauce of sweet corn, sungold tomato, lemon and garam masala /32*

Pan fried king trumpet mushrooms, buttercup squash puree, greens and a sauce of sunflower tahini, lemon, garlic and green chili /20*

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

Woodfire braised jerk goat with jasmine rice, pickled watermelon and crispy fried shishito peppers /30

Pan roasted Prime NY Strip with a fermented red corn - chili vinaigrette, annato melted onions and creamy polenta /40