june 2017

begin 

iced local oysters meyer lemon granita

tender lettuces baby carrots, fennel, cucumber, buttermilk-ranch dressing, garden herbs

pork belly & nantucket clams tofu, kale, ramp kimchi, mint, scallion, grilled bread

spring pea salad snap peas, english peas, parmesan, radicchio, pickled hots, pistachio

daily crudo grapefruit, avocado, new olive oil, horseradish, white sturgeon caviar

buffalo monkfish celery root, whipped blue cheese, sesame seed

cacio e pepe e carbonara hand-cut tagliatelle, green garlic, our bacon, black pepper,

slow-cooked egg, pecorino

 

continue

dayboat scallops mushrooms, caramelized sunchoke, celeriac, chimichurri

chicken under a brick heirloom grits, braised greens, pancetta, green tomato relish

local carrot cavatelli spring vegetables, garlic-lemon breadcrumbs, whipped ricotta

wood-grilled sirloin grilled fingerling potatoes, asparagus, ramp-pinenut pesto, pickled-grilled red onions, parmesan fonduta

spice-crusted skate wing cauliflower “tabbouleh”, kale, puffed rice, beet labneh, meyer lemon & green olive relish

pan-roasted salmon broccoli, cauliflower, haricots verts, zaatar, smoked onion, gribiche

swr clam bake buttered lobster, sweet corn, chorizo, potatoes, littleneck clams

 

add

fingerling potatoes red pepper aïoli,  anson mills heirloom grits, garlicky vegetables

complete

swr rhubarb & strawberry galette ginger ice cream

devil’s food cake  milk chocolate ganache, peanut, salted butter ice cream

lemon posset blackberry mousse & oat crumble

wasik’s artisanal cheeses red wine crackers & traditional accoutrements

today’s selection of ice creams & sorbets