Monday, November 19th, 2018

 

OYSTERS & CLAMS

Ninigret, RI
Noank, CT           
Watch Hill, RI       
Fishers Island, NY

Littlenecks, RI         
Cherrystones, RI

FIRST  

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

Ghanaian roasted squash and peanut soup with charred tomato and chili /10

Green salad with a charred shishito and herb vinaigrette, feta cheese, radishes and toasted almonds /11

Raw Martha’s Vineyard bay scallops with grapes, pickled vegetables, olive oil and hazelnuts /18*

Ginger ramen with toasted sesame dashi and spicy furikake and caramelized milk skin oil /13*

House made ciccioli with crispy chicharonnes/14

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

MAIN

Pan seared stonington scallops with rich parsnip puree, toasted nori aioli and a salad of cured cabbage, chili, fennel and toasted almonds /34*

Pan roasted fluke with a warm salad of scarlet runner beans, lots of olive oil, roasted vegetables and herbs - served with salsa verde /32*

Kimchi Jiggae: Spicy korean kimchi and tofu stew with mushrooms, sesame and scallions /20

Handmade Tagliatelle with a ragu of prime beef, pork, vegetables, white wine, cream, parsley and parmigiano reggiano /15/28*

Pan roasted pork chop with creamy polenta, sauteed greens and a Castelvetrano olive, raisin and pine nut relish /34*

Pan roasted prime n.y. strip with crispy potatoes, baby greens, smoky chili - lime cajeta and toasted pecans /40