Tuesday, March 21st, 2017

 

OYSTERS & CLAMS

Fisher’s Island, NY     /2.50  each
Watch Hill, RI   
Ninigret Necters, RI
Noank, CT    

Littlenecks (RI)              /2.00 each
Cherrystones (RI)          

FIRST

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

Black bean and pork soup with fried shallots, lime crema and cilantro/10
    
Green salad with whipped ricotta, roasted beets, pecans, house made cider vinegar and brown butter /11
 
3 month kimchi coppa with pork cracklins, kimchi, pea shoots, black garlic and sesame - sea salt honey /14*
    
Farm to Hearth toast with nduja, Mystic cheese Co’s Twain, beet fermented garlic and mustard cress /14*

Braised prime beef meatballs with a rich herb broth, butter toasted oats, and a creamy celeriac salad/14*

Steamed mussels with a coconut – lemongrass broth, lime and cilantro/12*

MAIN

Pan roasted fluke with black eyed peas, green chili broth and a winter vegetable curtido/30*

Pan roasted cod with CT grown rye berries, lemon - bay cream and greens/30*

Miso roasted tofu with brown rice, radish kimchi, pea shoots and dashi/18

Handmade tagliatelle with a ragu of prime beef, tomato, vegetables, cream, parsley and Parmigiano Reggiano/28
    
Dry aged veal braised with reisling, potato, tomato and herbs/30*

Pan roasted prime ny strip with a buckwheat groat porridge, arugula and a mushroom - blue cheese cream /40*

Prime beef and bacon meatloaf sandwich on Farm to Hearth toast with Gruyere cheese, caramelized onion jus, and crispy onions - sereved with fries/16*

Local hand-picked lobster roll, butter poached with crispy shallots, lemon and parsley with seasoned fries/24

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