Monday, June 26th, 2017

 

OYSTERS & CLAMS

Ninigret Nectar, RI  /2.50 each           
Watch hill, RI
Noank, CT        
Breachway, RI

 Littlenecks (RI)              /2.00 each
Cherrystones (RI)          

FIRST  

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

Curried mushroom coconut soup  with chili oil, crispy shallots, 
and cilantro  /10
    
Green salad with Mystic Cheese Co.’s Twain, roasted lemon-poppyseed dressing, radish and pecans /11
 
Handmade lovage casarecce with nduja whipped ricotta, chili pickled onion, herbs and Parmigiano Reggiano /14*

Pork liver mousse and terrine on Farm to Hearth toast with fermented things, mustard and maple /14*

Beet ‘mochi’ with green chili broth, fragrant herbs, burnt rice powder and fried shallots /14*

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

MAIN

Pan roasted halibut with a salad of fregola, sweet onion, snap peas, greens and a grilled lemon - red chili dressing /34*

Pan roasted fluke with creamy polenta, mushrooms in broth and a relish of radishes and green olives /30*

Handmade rye ramen with a spicy broth, oyster mushrooms, cured and sauteed vegetables, sesame, scallions and a soft farm egg /18
 
Handmade tagliatelle with a ragu of prime beef, tomato, vegetables, cream, parsley and Parmigiano Reggiano /28
    
Pan roasted pork chop with black beluga lentils, a salad of asparagus, dill and lardo and a rich mustard butter /36*

Pan roasted 45 day dry aged sirloin with a rich potato puree, Mystic Cheese Co.’s Sea change - herb butter and braised broccoli greens /40*