Sunday, March 18th, 2018




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

Littlenecks, RI         
Cherrystones, RI


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

Golden split pea soup with sour cream, parsley and crispy shallots /10*

Green salad with a caramelized shallot, tahini and Meyer lemon dressing, feta cheese, carrots and sesame-almond dukkah /11

Sautéed Stonington squid with fermented chili, sesame, vegetables, lime and scallions/14* 

16 month prosciutto with an oil of fallen leaves, fermented oat milk, mustard greens and brown butter toasted oats /14*

Crispy potatoes with a ragu of braised goat heart, liver, kidney, fresh herbs and a salad of arugula and Parmigiano Reggiano /13

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


Sautéed John dory with mustard stewed leeks, roasted celery root puree, lemon and sautéed greens /32*

Stonington fish stew with squid, clams, haddock, saffron, tomato, potatoes, cabbage and kale - served with toasted foccacia /32*

Vegetarian ‘shepherd’s pie’: braised black beluga lentils, root vegetables and mushrooms with parsnip puree and pea shoots /18

Spicy garlic goat sausage with roasted carrot harissa, greens and a salad of fregola, lemon and herbs /30*

Pan roasted prime N.Y. strip with roasted sweet potatoes, mustard greens and a sauce of mushrooms, mustard and rosemary  /40*

Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot - Worcestershire mayo – served with fries /13* 
+ Grafton cheddar /1
+ Fried farm egg /2*