September 2018

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

**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 /10*      
(New England or Rhode Island style) 

Green salad with a husk cherry vinaigrette, feta cheese, tomatoes and toasted buckwheat /11

Sweet corn, pepper and brown rice soup with smoked sour cream and parsley/10

Roasted beets with wood fire roasted paprika pepper whipped ricotta, mint, hazelnuts, honey, lemon and olive oil /13 

Grilled nectarines with cornbread chili crumb, mulefoot pork guanciale and maple butter /13*

Yellow fin tuna crudo with chili-brown butter poached grapes, basil, lemon and sunflower sprouts /15*

Steamed mussels with a coconut – lemongrass broth, lime and Cilantro /14*

MAIN

Seared yellow fin tuna with black beluga lentils, greens and a
salad of peaches, red onion, chili, basil and almonds /18*

Open Faced beef meatloaf sandwich on Farm to Hearth with a spicy
Grafton cheddar cheese sauce and garlicky kale
 - served with greens /16*

Big eye tuna burger on brioche with fermented chili aioli, greens and pickled red onions - served with fries /15* 

Tagliatelle with a ragu of prime beef, vegetables, white wine, cream, 
parsley and Parmigiano Reggiano /18*

Pan roasted smoked tofu with sweet chili soy, jasmine rice and
a salad of cucumber, ginger, sesame and scallions /16

Pan roasted prime N.Y. strip with charred chili blue cheese butter, 
crispy potatoes and sautéed green beans /18*
 
Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot - Worcestershire mayo – served with fries /13* 
+ Grafton cheddar /1
+ Fried farm egg /2*