Wednesday, January 17th, 2018

 

 

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) 

Creamy potato, leek and bacon soup with crispy house made panchetta, sour cream and scallions /10
    
Green salad with a charred shallot, miso and herb dressing, Bayley Hazen blue cheese, radish and toasted sesame seeds /11
 
House made bucatini pasta with a ragout of duck, their hearts, kidneys and gizzards, herbs, white wine and Parmigiano Reggiano  /14*

Goose liver mousse on toasted cornbread with date mostarda, pickled beets, pine nuts and fried sage /13*

Country fried buttermilk oysters with remoulade and lemon /14*

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

 

MAIN

Pan roasted monkfish with tomato stewed cranberry beans, gremolata and lemon dressed greens /30*

Seafood stew in a rich ‘Romescada’ broth with lobster, clams, mussels, and fluke, almonds, white wine and chamomile, served with crostini /34*

Handmade rye ramen with simmered tofu, rich mushroom dashi, cured radish, sunny farm egg, sesame and scallions /18

Handmade tagliatelle with a ragu of prime beef, pork, tomato, vegetables, cream, parsley and Parmigiano Reggiano /28*
    
Pan roasted duck breast with a roasted parsnip puree and sauce of dried fruits, vanilla, chili and herbs /34*

Pan roasted prime NY strip with patatas bravas, garlic lime aioli and a cabbage and white beet slaw /40*

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