Wednesday, November 22nd, 2017

 

 

OYSTERS & CLAMS

Ninigret Nectar, RI             
East Beach, RI        
Noank, CT
Fishers Island, NY

Littlenecks, RI         
Cherrystones, RI

FIRST  

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

Yellow split pea and mushroom soup with parsley oil and sweet potato chips /10
    
Green salad with a charred shallot, miso and herb dressing, Bayley Hazen blue cheese, pears and toasted sesame seeds /11
 
Smoked fluke, shrimp and housemade bacon fritters with spicy remoulade and lemon /14*

Pork terrine and goose liver mousse ‘bahn mi’ with a spicy red chili mayo, pickled kohlrabi, carrots and cilantro /14*

Goose and parsnip stew with sage, cream and toasted cornbread /14*

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

MAIN

Country fried monkfish with creamy grits, cured red kale-red onion salad and a brown sugar caper butter /30*

Farm to Hearth bread crusted fluke with lemon aioli, black beluga lentils, roasted beet puree and greens /32*

Baked roasted garlic and Parmigiano Reggiano polenta with tomato sauce, fried Castlevetrano olives, and sherry dressed greens /18

Handmade tagliatelle with a ragu of prime beef, pork, tomato, vegetables, cream, parsley and Parmigiano Reggiano /28*
    
Pan roasted pork chop with rutabaga puree, sautéed spinach and sauce of onions, mustard and thyme /34*

Pan roasted prime ‘bulgogi’ marinated NY strip with housemade quick daikon kimchi, brown rice, sesame and scallions /40*