Summer 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) 

Pork and black eyed pea soup with creme fraiche, lemon and       marjoram /10

Green salad with whipped ricotta, apples, pecans, apple cider vinegar, and brown butter /11

Smoked cod salad on Farm to Hearth toast with red onion, celery, parsley, and lemon aioli/12*
 
Ginger buttermilk fried soft shell crab with a housemade hash brown and soy mayo  /15*

Roasted Ram Island oysters with rhubarb butter, summer savory, chili currant vinegar and cornbread crumb /13*

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

MAIN

Pan roasted trigger fish with creamy polenta, sautéed spinach, and a radish top pesto /18*

House made pastrami on farm to hearth toast with grafton cheddar, creamy cabbage slaw and thousand island dressing
- served with fries /15*

40 day dry aged 21 year old randall lineback firefly farms grass fed burger on brioche with pickled mushrooms, grafton cheddar, greens and a charred ramp oil - served with fries /18*

Handmade rye ramen with a rich mushroom broth, ginger, sesame, spring vegetables and a soft boiled farm egg /18*

Crispy thai fish salad with citrus, red onion, herbs, greens, chili - lime dressing and toasted peanuts /15*

Pan roasted prime NY strip with creamy caesar dressed spinach, garlic croûtons, and Parmigiano Reggiano /20*

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