Monday, February 19th, 2018



Ninigret Nectar, RI             
East Beach, RI        
Noank, CT

Littlenecks, RI         
Cherrystones, RI


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

Black eyed pea, sweet potato, and pork soup with smoked paprika, crispy shallots, olive oil and parsley/10*

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

Roasted baby purple radishes with house made cultured horseradish butter, Farm to Hearth toast and aged beef vinegar /13

Scallop crudo with celeriac and maple salt, toasted peanuts, blood orange and chili oil /15*

Pork terrine and guanciale with pickled kohlrabi, pistachios, mustard greens and wood fire grilled mushroom fermented honey /14*

Vegetable ash spaghetti with blue cheese cultured butter, sage, toasted walnuts and Parmigiano Reggiano /14*


Pan roasted fluke with crispy potatoes, charred parsnip savory anglaise, lemon and greens /32*

Pan roasted monkfish with a warm salad of black beluga lentils, winter vegetables, kale and toasted hazelnut vinaigrette /30

Tofu stirfry with a garlic, ginger and soy sauce, radish, celery, sesame and jasmine rice /18

Handmade tagliatelle with a ragu of prime beef, pork, tomato, vegetables, cream, parsley and Parmigiano Reggiano /28*

Prime beef and bacon meatloaf with a spicy Grafton cheddar cheese sauce, rich potato puree and crispy fried onions /26*

Coffee roasted prime N.Y. strip with roasted sweet potatoes, charred onion braised cabbage  and pickled mustard seeds /40*

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