Lunch

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
Local Spring Vegetable Salad, shredded egg and candied bacon 13/19.5
Mixed Vegetable Tempura, Narraganset beer batter, sherry vinegar aioli
13
“Caesar salad” grilled romaine with garlic butter croutons and white anchovies 14/21
Local lettuces with tarragon chanpagne dressing, tempura crisps 8/12
Chopped Chicken liver and sauteed spring onions, olive oil matzo flatbread, egg, and radish slaw 13/18

 

Entrees
Eggplant cutlet sandwich with grilled portabella, rosemary red pepper may and fontina
16
Crispy Pork Pate Bahn Mi with jalapeno-cucumber salad, spiced tea egg, and cilantro lime aioli
17
BLT, bacon, arugula,  and tomato-marmalade with fries
14
Spicy Chicken sandwich, fried cutlet, mozzarella, basil, tomato, and mayo, with fries
16
Black Peppercorn burger with Vermont cheddar and fries 16
Mushroom-tofu burger with Vermont cheddar and fries 16
Mint pesto risotto ,sauteed Chanterelles
16
Herb baked chicken breast, with quinoa, pink grapefruit, feta, and Marcona almonds 17
Local lettuce salad with spicy hummus crouton, daily changing veggies, and red wine vinaigrette 16
Cristopher’s omelet . . . Duck confit, spinach, spiced potatoes, and pecorino, with local lettuces and garlic butter croutons
14
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