Tuesday, January 14th, 2019

 

OYSTERS & CLAMS

Ninigret Nectars, RI
Niantic Bay, CT          
Watch Hill, RI       
Fishers Island, NY

Littlenecks, RI         
Cherrystones, RI

FIRST  

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

Potato-sunchoke soup with creme fraiche and fried kale /10

Green salad with an apple - shallot vinaigrette, feta cheese, apples and toasted almonds /11

Parsnip brined day boat scallop crudo with kishu mandarin - kosho mayo and 7 year powder potato chips /15 *

Sweet potato skin orechiette with cashew amazake, brown butter and rosemary /12

Toasted chili - chocolate nut bread with fresh bay cultured butter, watermelon radish and sunflower shoots /10*

Curry roasted parsnips with a chili confit egg, spinach sauce and crispy shallots /12*

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

MAIN

Pan roasted monkfish with brown rice congee, pickled butternut squash, tatsoi, sesame and scallion /32

Crispy fried fluke with chili roasted butternut squash puree, charred radish salad, cilantro and toasted pepitas /30*

Warm salad of rye berries, tofu, beets, apples, hazelnuts, greens and a lemon - herb vinaigrette /20

Handmade Tagliatelle with a ragu of prime beef, pork, vegetables, white wine, cream, parsley and parmigiano reggiano 15/28*

Prime beef and pork meatloaf crispy fried onions and buttermilk - bacon spinach salad /28

Pan roasted N.Y. strip with crispy potatoes, pickled garlic - herb butter, sauteed kale and caramelized red wine vinegar /40*

Shaved prime rib sandwich on brioche with arugula, red onion, and horseradish mayo- served with fries /16*