october 2017

begin 

five iced nantucket oysters spicy tomato & horseradish granita

pear & celery salad asian & french butter pears, lemon, walnuts, pecorino

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

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

hand-cut tagliatelle bartlett’s kale pesto, roasted buttercup squash, pinenuts, pecorino

four town farms carrot soup lobster knuckles, plumped cranberries, candied hazelnuts

daily crudo niçoise bartlett’s potatoes, green beans, cherry tomatoes, meyer lemon,

pine nuts, white sturgeon caviar

fried monkfish red pepper jelly, scallion cream cheese, heirloom apple, kohlrabi

 

continue

wood-grilled sirloin grilled fingerling potatoes, broccoli rabe, ramp-almond pesto,

pickled-grilled red onions, parmesan fonduta

dayboat scallops wild mushrooms, caramelized corn, house bacon, roasted tomato, basil

chicken under a brick heirloom grits, kale, wild mushrooms, our smoked bacon, roasted grapes & olives

cavatelli alla norma bartlett’s eggplant, field tomatoes, house-pulled mozzarella, basil, garlic-lemon breadcrumbs, holy oil

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

pan-roasted salmon brussels sprouts, pomegranate, kabocha squash, apple, mint, za’atar

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

 

add

crispy fingerling potatoes red pepper aïoli, creamy anson mills heirloom grits, 

garlicky farm vegetables

complete

swr heirloom apple galette golden raisin, rosemary galette, ginger ice cream

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

hot milk cake massachusetts raspberries, cashews, frozen yogurt

lemon posset blackberry mousse & oat crumble

wasik’s artisanal cheeses red wine crackers & traditional accoutrements

today’s selection of ice creams & sorbets