Thursday, October 18th, 2018

 

OYSTERS & CLAMS

Ninigret, RI
Noank, CT           
Watch Hill, RI       
Fishers Island, NY

Littlenecks, RI         
Cherrystones, RI

FIRST  

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

Split pea and ham soup with sour cream and parsley / 10

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

Calves liver mousse on toasted cornbread with spicy pear mostarda and toasted almonds / 12*

Lightly cured stonington mackerel with sweet rice milk, pickeled and fresh beans, cinnamon, citrus and chili oil / 15*

Black trumpet - buckwheat koji noodles with a cured duck bone broth, sprouts, scallions and sesame / 14*

Slow roasted carrots and shishito peppers with garlic whipped ricotta, sherry and hazelnuts / 13

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

MAIN

Pan roasted halibut with a stew of scarlet runner beans, eggplant, herbs and nasturtium green-walnut pesto / 34*

Crispy fried monkfish with ivory lentil dal, herb yogurt and a salad of radish, carrots, lime and cashews / 32*

Pattypan squash with creamy parmesan polenta, sauteed kale and a spicy roasted tomato sauce / 20*

Tagliatelle with a ragu of prime beef, vegetables, white wine, cream, parsley and parmigiano reggiano / 15/28*

Briased dry aged pork belly with white wine, herbs, roasted sweet potatoes, jimmy nardello peppers and olive oil poached cherry tomatoes / 28*

Pan roasted prime n.y. strip with Worcestershire-molasses glaze, crispy potatoes and braised greens / 40*