SUMMER 2019

OYSTERS & CLAMS

Noank (CT) / 1.00

Ninigret Nectars (RI) / 2 .50

Watch Hill (RI) / 2 .50

Ram Island (ct) / 2 .50

Littlenecks (RI) / 2

Cherrystones (RI)* / 2

**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*

Roasted corn and barley soup with tomato and spring onion /10

Green salad, herb vinaigrette, tomatos, pepitas and goats milk feta /10*

Roasted corn husk orecchiette with sweet corn, slow roasted bacon, herbs and ricotta salata /13*

Slow roasted juliette tomatoes with Mystic cheese co. finback, cured pork, basil, olive oil poached garlic /14*

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

MAIN

Pan roasted thresher shark with buttercup squash puree, roasted turnips, mushrooms and gremolata /16*

Rare, prime roast beef sandwich on housemade sourdough with spicy pepper mayo, ricotta salata, red onion, arugula and black pepper potato chips /15*

Open faced tomato sandwich on toasted sourdough with a sunny side up egg, whipped garlic goat butter and french fries /13*

Roasted tomatillo ‘shakshuka’ with baked eggs, jalepenos, green onion, cilantro, feta cheese, coriander spice and toasted pepita rye /14*

Buttermilk pancakes with husk cherry-brown butter maple, whipped cream and lemon /14

Housemade tagliatelle with a ragu of prime beef, pork, tomatoes, white wine, vegetables and parmigiano reggiano / 16*

Pan roasted prime n.y. strip with row 7 seed abundance patatas bravas, roasted garlic aioli, sweet corn and cotija cheese / 18*

Hamburger on brioche with bacon, lettuce, pickles and caremelized shallot - worcestershire mayo - served with fries / 13*

+ grafton cheddar /1

+fried farm egg /2*