winter restaurant week

$50   3 courses prix fixe

first courses, choice of:

winter greens and herbs salad, winter citrus dressing, shaved vegetables, toasted seeds, ricotta toast

romaine salad; chopped romaine, lemon caper dressing, parmigiano reggiano, garlic sourdough croutons

tomato bisque; bianco di napoli tomatoes, rosemary, calabrian chili, confit garlic, local cream, vermont cheddar brioche

welsh rarebit; new rivers milk bread, porter and vermont cheddar sauce, worcestershire, broiled

native oyster tempura, celeriac remoulade, bread and butter onions, griddled parker house roll

choice of any sweet and salty farm RI artisan cheese, pickled grapes, olive oil crostini

sliced maple sugar ham, grilled baguette, beer mustard, pickled winter vegetables

buttermilk brined and cornmeal fried native squid, cuttlefish ink aioli, pickled guindilla chillies, , cured egg yolk, salsa verde    +5

roasted native littleneck clams, smoked pork belly, calvados, local cream, garlic breadcrumbs, thyme  +5

bone marrow gratineé, leek blood orange marmalade, grilled garlic baguette    +5

add 1/2 dozen local oysters on the half shell with fresh horseradish cocktail and mignonette +20

second courses, choice of:

braised and roasted leeks with pomegranate lacquered icicle turnips, quinoa, blood orange, roasted pistachio, sauce ravigote

cappelletti stuffed with roasted fennel and three cheeses, crunchy parmigiano and pine nut frico, buttery parmigiano jus

durum wheat rigatoni, beef ragu, bianco di napoli tomatoes, calabrian chili, whipped ricotta, parmigiano reggiano

grilled brook trout, roasted broccolini, roasted radishes and carrots, salsa verde, meyer lemon butter sauce

winter herb roasted 1/2 chicken, duck fat hash brown with rosemary, saba grilled treviso, pan juices

brined and grilled quebecois pork loin, maple glazed garnett yams, crispy brussels sprouts, dijon jus

winter seafood and shellfish pan roast; native scallops, crispy RI oysters, smoked pemaquid mussels, RI littleneck clams, fennel, potatoes, spicy bianco tomato broth, rouille, garlic bread   +6

marinated and grilled prime ‘butcher’s steak’, yukon gold potato puree, beef fat RI mushrooms, crispy tempura onions, bone marrow jus   +6

dessert

yeast doughnut, kumquat mousse, pink peppercorn

pots de creme, dark chocolate, caramel, vanilla cream

winter citrus and thai basil sorbet

peppermint ice cream, fudge sauce

pineapple sage amaro ice cream

rosemary ginger ice cream

warm sticky toffee date cake pudding, molasses toffee sauce, whip +3

new rivers lemon curd tart, pomegranate +3

all items available a la carte       please no substitutions on the prix fixe menu

*while we will cook your order to your specifications, the department of health advises that eating raw or undercooked foods increases your risk of food borne illness