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) 

Creamy padana pumpkin soup with sherry, warm spices, brown butter and walnuts /10

Green salad with a charred shallot, miso and herb dressing, Bayley Hazen blue cheese, pears and toasted sesame seeds /11 

Black sea bass crudo with a gochugaru aguachili, dried kimchi, kelp oil, sesame and scallions /14*

Crispy Thai fish salad with a chili - lime dressing, red onion, citrus, herbs and toasted peanuts /14*

Sunny side duck egg with a spicy paprika aioli, Farm to Hearth toast, house cured guanciale, and arugula /14*

Steamed mussels with a coconut – lemongrass broth, lime and Cilantro/13*

MAIN

Sauteed black sea bass with a roasted sweet potato puree, Brussels sprouts and lemon-caper butter /18*

Shaved prime beef sandwich on Farm to Hearth toast with Mystic Cheese Co.’s Twain, sauerkraut, and a spicy mustard aioli - served with fries /16*

Grilled cheese on Farm to Hearth toast with smoked bacon, pear butter, whole grain mustard - cheddar cheese sauce and a sunny egg /16*

Crispy fried ‘General Tso’ tofu with chilis, jasmine rice and a cured radish and celery salad /15

House made smoked pork sausage with black beluga lentils, sauteed kale, and a sauce of king oyster mushrooms and thyme /16*

Pan roasted prime NY strip with a salad of greens, red onion, Bailey hazen blue cheese, pecans and a bacon fat - sherry vinaigrette  /20*
 
Hamburger on brioche with bacon, lettuce, pickles, and caramelized shallot - Worcestershire mayo – served with fries /13* 
+ Grafton cheddar /1
+ Fried farm egg /2*