Thursday, May 23rd, 2019

OYSTERS & CLAMS

Ram Island (CT) / 2.50

Noank (CT) / 2.50

Ninigret nectar (RI) / 2 .50

Watch Hill (RI) / 2.50

Littlenecks (RI) / 2

Cherrystones (RI)* / 2

FIRST  

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

Vegetable and barley soup with olive oil and parmigiano reggiano /10*

Green salad, ramp vinaigrette, Feta cheese and toasted walnuts /10*

Handmade chili bucatini with lobster, tomato, garlic, lime and cream /18*

Prime beef tartare with chilihuacle negro oil, chicharonnes, pepita creme fraiche and first cut cilantro /15*

Sautéed asparagus with whipped goat-mushroom butter, wild harmony farm egg and pickled ramps /14*

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

MAIN

Blackened mahi mahi with a salad of black eyed peas, scallion, kale stems, jasmine rice and a puntarelle-radish top salsa verde /32*

Pan roasted scallops with shio koji pork broth, ramp kimchi, radish, shiitake mushrooms, bok choy, simmered tofu and scallions /34*

Barley risotto with roasted mushrooms, toasted walnuts, goat cheese miso, pea tendrils, and parmigiano reggiano /20*

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

Pan roasted pork chop with bacon-maple braised kale, creamy grits, crispy onions and woodfire grilled tangy barbeque sauce /36* *

Pan roasted Prime NY Strip with crispy potato bravas, lime aioli and a salad of raw radish, their greens, cilantro /40*