November 2nd 2018

OYSTERS & CLAMS

Noank (CT) / 2.50

Ninigret (ri) / 2 .50

Watch Hill (RI) / 2 .50

fishers island (ny) / 2 .50

Littlenecks (RI) / 2

Cherrystones (RI)* / F

**Please note that this menu is a representation of what we serve-our menu changes daily**

FIRST

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

Tomato braised chicken soup with sweet peppers, onions, olives, herbs and Parmigiano Reggiano / 10

Green salad with a roasted squash-mustard vinaigrette, feta cheese, radish and toasted almonds /11

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

Tuna salad on house made sourdough with aioli, garlic, celery, red onion and dressed greens / 13*

Handmade tagliatelle with pork confit, kale, olives, parsley and parmigiano reggiano / 13*

MAIN

Pan roasted striped bass with rich black beans, charred shishito salsa verde, chili fermented carrots and crema 18*

Shaved prime beef pastrami on housemade sourdough with a kholrabi - carrot slaw, wholegrain mustard aioli and gruyere - served with fries /16*

Smoked grilled chicken salad melt on brioche with red onion, celery, aioli, greens and grafton cheddar cheese

- served with dressed greens /15*

Handmade tagliatelle with a ragu of prime beef & pork, red wine, vegetables, Parmigiano Reggiano, cream and parsley / 18*

Pan roasted tofu with a salad of brown rice, shitake mushrooms, carrots, radish a shishito peppers, sweet chili soy, sunflower sprouts and sesame /16

Pan roasted prime NY strip with crispy potatoes, worcestershire molasses, dressed greens and a sunny farm egg / 18*

Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot, Worcestershire mayo, served with fries /13*

+ Grafton cheddar / 1

+ Fried farm egg / 2*

7