Saturday, September 22nd, 2018

 

OYSTERS & CLAMS

RAW BAR *

Ninigret, RI
Noank, CT           
Watch Hill, RI       
Niantic Bay, CT

Littlenecks, RI         
Cherrystones, RI

FIRST  

Coconut curry carrot soup with orange smoked sour cream and a pistachio-peanut brittle /10

Green salad with a charred peach - chili vinaigrette, feta cheese, tomatoes and toasted hazelnuts /11

Cacao - kelp cured and smoked bluefish with black miso, purple radish, chili and scallions /14*

smoked carrot top ziti with a spicy ragu of chicken heart, liver, tomato, herbs, puntarelle and Parmigiano Reggiano /14*

Pork fat fried Stone Acres farm egg with mole rojo, maitake mushroom and a purple corn tortilla /13*

Handmade smoked mozzarella on Farm to Hearth toast with slow roasted tomato, basil and sherry /13

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

MAIN

Pan roasted fluke with a hubbard squash puree, intense crab butter, and a salad of roasted eggplant, radicchio, grapes, lemon and herbs /32*

Pan roasted swordfish with a stew of scarlet runner beans, leaks, herbs and a charred husk cherry - sweet pepper

relish /32*

Roasted Pattypan squash with garlic polenta, and a creamy salad of arugula, Parmigiano Regginao and Farm to Hearth croutons /20*

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

Pan roasted poussin with rich black beans, lime crema and a salad of carrots, garlic, mexican oregano and orange /34*

Pan roasted prime N.Y. strip with a rich potato puree, sauteed kale and a sauce of wild mushrooms, cippolini onions

and sage /40*