Menu items subject to change due to market availability

DINNER

 

Starters & Small Plates

 

Shrimp & Crab Bisque (GF)

10.5

 

Watermelon, Tomato & feta salad (gf)

10

 

Mussels & clams with white wine & garlic (gf)

12/20

 

heirloom tomatoes , Fresh Mozzarella (gf)

black garlic vinaigrette :: basil

9.5

 

 

Green Tomatoes (gf)

Coated in Chick pea Flour & sautéed. Served With siracha cream

9

 

 

Eggplant “meatballs” with Squash noodles (gf)

Tomatoes :: garlic

10

 

Wild Mushroom crostini with Ricotta Salata

9.5

 

Shawarma spiced Cauliflower Steaks

Cilantro sauce

10

Mains

 

Turbot

(mild , flaky white fish filet, similar to Dover Sole) (gf)

Capers :: lemon:: butter :: potatoes :: tomatoes

22

 

Clams & Bacon

Spaghetti :: parmesan :: kale

22

 

Stonington Sea Scallops (gf)

Mushroom & black garlic risotto cake

15/26

 

Lamb Sausage with feta , Kale & Pasta

14/22

 

Whole Roasted Trout (gf)

Squash:: Tomatoes :: potatoes

24

 

Shrimp (gf)

Amaranth Leaves :: coconut milk :: tomatoes :: corn:: squash :  shallots

12/24

 

Duck Breast(gf)

Beet Noodles :: roasted Turnips :: ginger vinaigrette

26

 

vegetable Market plate (gf,V)

carrots :: :: kale: :: Cabbage :: beets:: eggplant :: corn :: Swiss Chard :: green beans :: tomatoes

10/18

 

Corn Ravioli

Tomatoes :: shallots :: leeks

18

 

PLEASE notify your server of any food intolerances or allergies and any time constraints you may have.

A service charge of 20% will be added to parties of 6or more

Consuming raw or undercooked eggs, meats., poultry or seafood or shellfish may increase your risk of foodborne illnesses

With the exception of Pasta dishes & Flatbreads, everything on this menu is naturally gluten free. Vegetarian items can be prepared to suit a vegan diet, please inform your server of your preference.