Wednesday, June 20th, 2018




Ninigret, RI
Noank, CT           
Watch Hill, RI       
Niantic Bay, CT

Littlenecks, RI         
Cherrystones, RI


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

Rich black bean soup with smoked sour cream and chicharrones /10*

Green salad with a caramelized shallot, tahini and Meyer lemon dressing, goat feta, strawberries and sesame-almond dukkah /11

Housemade guanciale with baby corn shoots, Parmigiano Reggiano, kombu butter and whipped ricotta  /13*

Just warmed strawberries with brown butter, oregano, toasted walnuts and Parmigiano Reggiano /14*

Stonington scallop and squid salad with Castelvetrano olives, chili, pine nuts and herbs /15*

Sheep’s sorrel casarecce with a radish top pesto, hot pepper and Parmigiano Reggiano /13*

Steamed mussels in a coconut-lemongrass broth, lime and cilantro /14*


Pan roasted monkfish with Japanese curry sauce, jasmine rice, nasturtium and a salad of pickled baby radishes and ginger /32*

Pan roasted fluke with black beluga lentils, charred garlic scape lemon cream and dressed greens /34*

Pan roasted tofu with fermented pink peppercorn yogurt and a stew of chickpeas, beets, garlic and rosemary /18

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

Slow roasted dry aged leg of pork with mustard and a warm salad of potatoes, bacon, spinach and a creamy herb dressing /32*

Pan roasted prime N.Y. strip with creamy cheddar grits, Bayley Hazen blue cheese and braised greens /40*