SMALL and not so small PLATES

Hearts of Romaine “Caesar”   7/12
Shaved Parmesan
Cured Anchovy, Creamy Peppercorn Dressing

Corn Crusted Rhode Island Calamari   12
Pickled Pepper Aioli, Citrus
Tarragon Grain Mustard Dipping Sauce

Sautéed P.E.I. Mussels   12
Basil Leaves, Chardonnay Pan Broth
Herb Butter

Organic Baby Iceberg Salad   7/12
Artisanal Blue Cheese, Marinated Tomatoes

Apple Smoked Bacon Palette of Spanish Tapas 9/17
Manchego Cheese , Quince Gelee ,Marcona Almonds Handmade Chorizo

Natural Beef Sirloin Carpaccio   8/16
Truffle Aioli, Shaved Grana, Sprouts, Espelette Pepper

Our Chefs Gathering of Unique Cheeses   10/18

Flavors of the Spring Organic Spring Field Greens 7/13
Jerez Honey Vinaigrette, Shropshire Blue Cheese, Spiced Walnuts, Spring Vegetables

Warm Spring Asparagus Salad   15
Poached Quail Egg, Shaved Speck Sheep’s Milk Cheese, Truffle Vinaigrette

Hudson Valley Foie Gras “Agro Dolce”    19
Candied Kumquat

 
Ask Your Server about our Chef‘s Winter Tasting Menu  We pride ourselves on using only the Seasons best ingredients and support Cape Cod farmers and Local Fishermen to ensure this.

*Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions 

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Georges Bank Flounder      31
Local Sandwich Lobster, Spring Peas, Quinoa

Grilled Block Island Swordfish     29
Tomatoes Sofritto, Avocado Cilantro Rice, Charred Squashes

Pan Seared Filet of Rainbow Trout”Amandine”     28
Lemon Caper Buerre Blanc, French Beans, Creamy Maine Potatoes

Wolfes Neck Farms Ribeye of all Natural Beef    38
Blue Cheese Whipped Potatoes, Tian of Roasted Spring Vegetables, Red Wine Jus
Add Pan Seared Hudson Valley Foie Gras to your Ribeye Steak      14

Our Signature Long Island Duck Confit     28  
Country Style Lentils, Spring Dug Parsnips, Crispy Duck Fries

Center Cut Berkshire Pork Loin Chop     27
Sour Apple”Sauce”, Roasted Garlic Polenta, Bacon Wrapped Asparagus

Spring Vegetable Sautee    6

Creamy Blue Cheese Whipped Potatoes   7

Bacon Wrapped Asparagus    8

Roasted Garlic Polenta    6

Avocado Cilantro Rice    6

French Beans, Shallots, Almonds, Fresh Butter    6

Executive Chef Benjamin Porter