Lunch

Snacks,etc.
Whipped feta, with papadums and bell pepper crudite
7
Grilled flatbread with truffled radishes, ricotta, and proscuitto 15
Steamed edamame and a citrus salt sprinkle 5
House pickled vegetables and olives 7
Spicy hummus, crispy pita chips 5
Fries with fresh herbs 5
Fresh shucked oysters or Duxbury clams with cocktail sauce 2
Shellfish Platter: 1/2 chilled lobster,6 oysters, 6 clams mkt
Daily Cheese plate 14
First Courses
Creamy Spring dug parsnip soup with orange-chili oil and scallions 11
LocalĀ  vegetable salad, shredded egg and candied bacon 13/19.5
Salmon crudo with jalapeno-kumquat vinaigrette and crispy papadum 15
Roasted beet terrine with pistachios, candied sesame walnuts and herbed goat cheese
14
Local lettuces with apricot-tarragon vinaigrette, tempura crisps 8/12
Asparagus and pea salad, with curried cashews, pea tendrils, blood orange, and honey-mustard vinaigrette 14
Grilled calamari, with crispy kale, car cara oranges, baby spinach, and Spring garlic citrus nage 16
Entrees
“Gansett” battered fish and chips, with malt vinegar aioli, and house made relish
17
Confit tuna melt with Vermont cheddar, bread & butter pickles, caper-olive tapenade and haricots verts salad 18
Soft shell crab po’ boy, on Old Bay mayo, carrot slaw, and mixed greens
25
Open faced BLT, with tomato marmalade, fried egg, and fries
14
Black peppercorn burger with Vermont cheddar and fries 16
Mushroom-tofu burger with Vermont cheddar and fries 16
Herb baked chicken breast, with quinoa, feta, grapefruit, Marcona almonds, and arugula 17
Daily salad with spicy hummus crouton, daily changing veggies, and red wine vinaigrette 16
Christopher’s omelet . . .spinach, blue cheese, caramelized onions, home fries, local lettuces and croutons
14
Dessert
Blondie sundae with vanilla ice cream, chocolate sauce, and whipped cream
10
Citrus lime custard with coconut almond shortbread 10
Sorbet
8
Cheesecake with strawberry rhubarb compote 10
Root beer float with french vanilla ice cream 9
Daily cheese plate 14

*consuming raw or undercooked food may increase your risk of foodborne illness

a 20% gratuity is added to parties of 6 or more