SPRING 2017

OYSTERS & CLAMS

Watch Hill (RI)               /2.50
East Beach (RI)              /2.50
Ninigret Nectar (RI)      /2.50
Fishers Island (NY)       /2.50

Cherrystones (RI)         /2
Littlenecks (RI)             /2

**OUR MENU CHANGES DAILY**

FIRST

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

Cod and white bean soup in a broth of saffron and tomato with crisp bread parsley, and olive oil/10
    
Green salad with whipped ricotta, roasted beets, pecans, cider vinegar and brown butter/11

Prime beef carpaccio with baby spinach, red onion, olive oil, lemon, black pepper, and a soft farm egg/14*

Goose confit stuffed crepe with caramelized onions, greens, and a brandy mushroom cream/13

Pork liver mousse on toasted farm to hearth bread with house pickles, wholegrain mustard, and a cherry syrup/12*

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

FIRST

pan roasted monkfish with greens, poppy seed aioli, and a rich stew of white bean, potatoes, vegetables, saffron, and tomato/18*
            
hand made buckwheat ramen in a rich broth with cured radish, prime beef, sesame, scallion, pea shoots and a soft egg/15*
 
crispy sauteed tofu with jasmine rice, sesame, scallion, sweet soy and ginger sauteed spinach/14*

Handmade tagliatelle with a ragu of prime beef, vegetables, red wine, parsley, Parmigiano Reggiano and cream/15*

kimchi braised dry aged meatballs with jasmine rice, sesame, scallion. and a spicy radish salad/15

pan roasted prime NY strip with a salad of baby spinach, red onion, walnuts, and bayley hazen bleu cheese tossed with a warm bacon and sherry viniagrette/18*

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*