Snacks,etc.
| Smoked Mozzarella Arancini ,cherry tomato confit | 10 |
| Crispy Calamari, citrus banana pepper aioli |
12 |
| Steamed edamame and a citrus salt sprinkle | 5 |
| Pickled Vegetables and Olives | 7 |
| Spicy Chickpea Hummus, Crispy Pita chips | 5 |
| Fries with fresh herbs | 5 |
| Chili Honey roasted Peanuts |
5 |
| Fresh Shucked Oysters or Duxbury clams with cocktail sauce | 1.50 |
| Shellfish Platter: 1/2 chilled lobster,6 oysters, 6 clams | mkt |
| Daily Cheese plate | 14 |
First Courses
| Cream of Mushroom soup with Shiitake broth, paprika, Sorrel sour cream | 11 |
| Asparagus salad, sliced Easter egg radishes, tea egg,sesame drizzle, and Serano ham | 14 |
| Duck Leg Confit, with citrus pinenut salad, pea tendrils, duck jus | 14 |
| Vegetable Tempura, Narraganset beer batter, sherry vinegar aioli | 13 |
| Braised rabbit gnocchi with rainbow carrots, sage and hazelnut brown butter | 15 |
| Crispy soft shell crab, with Horseradish beet remoulade, preserved lemon, and parsley | mkt |
| Quinoa salad with pink grapefruit, feta cheese, Marcona almonds, baby arugula | 13 |
| Local lettuces with roasted shallot-cider vinaigrette and tempura crisps | 8 |
Entrees
| Red rice stuffed zucchini with tofu ricotta, shaved pecorino and walnut romesco | 18 |
| Lemon baked salmon with baby artichokes, confit cherry tomatoes and creamy artichoke-thyme sauce | 29 |
| Pan seared scallops with sugar snap peas, carrots, pancetta, and ginger aoili | 30 |
| Roasted Chicken with parmesen mint-pesto risotto sauteed chanterelles | 25 |
| Marinated Pork Milanese with green garlic mashed potatoes, braised dandelion greens, andchive beurre blanc |
27 |
| Pan seared duck breast with spring dug puree, spicy duck sausage, grilled ramps and rhubarb-balsamic vinegar | 28 |
| Steak frites grilled rib-eye and bordelaise | 42 |
| Black Peppercorn burger with Vermont cheddar and fries | 16 |
| Mushroom-tofu burger with Vermont cheddar and fries | 16 |
Sides
| Spring dug parsnip puree |
5 |
| Parmesan mint-pesto risotto |
5 |
| Fries with fresh herbs | 5 |
| Green garlic mashed potatoes |
5 |
| Sauteed Haricots verts |
5 |
Dessert
| Brownie Sundae with vanilla ice cream, chocolate sauce, whipped cream and graham cracker crumble |
10 |
| Yogurt panna cotta with apricot-green tea gelee |
10 |
| Sorbet |
8 |
| Dark chocolate chunk bread pudding with salted caramel and Chantilly cream | 10 |
| Daily cheese plate | 14 |
*consuming raw or undercooked food may increase your risk of foodbourne illness
a 20% gratuity is added to parties of 6 or more
