Tuesday, September 19th, 2017

 

 

OYSTERS & CLAMS

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

Littlenecks, RI         
Cherrystones, RI

FIRST  

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

Creamy tomato soup with Farm to Hearth Toast, Mystic Cheese Co.’s Darwin, olive oil and parsley /10
    
Green salad with Mystic Cheese Co.’s Twain, roasted lemon-poppyseed dressing, pears and pecans /11
 
Handmade black garlic casarecce with shitake and oyster mushrooms, sherry, cream and chives /13*

Fried carmen peppers stuffed Mystic Cheese Co’s Melville with an end of summer tomato bay sauce /14*

Stonington smoked seafood and lobster stew with Stone Acres Farm  beans, tomato and herbs /15*

Steamed mussels in a coconut–lemongrass broth, lime and cilantro/13*

MAIN

Pan roasted blackened Mahi Mahi with a curried eggplant hummus and a roasted carrot salad with preserved lemon, mint, chili and greens /30*

Seared dayboat Stonington scallops with a red kuri squash puree, sauteed beet greens and a walnut-sage brown butter /32* 

‘General Tso’ tofu stirfry with broccoli, peppers, scallion in a sweet garlic ginger sauce with jasmine rice /18
 
Handmade tagliatelle with a ragu of prime beef, tomato, vegetables, cream, parsley and Parmigiano Reggiano /28
    
Korean braised pork belly ‘gamjatang’ with potatoes, bok choy, sprouts, scallion, perilla seed, sesame and greens /28*

Pan roasted prime NY strip with Bayley Hazen blue cheese, chive polenta, leek soubise and greens /40*