august 2017

begin 

five iced nantucket oysters meyer lemon granita

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

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

chilled bartlett’s basil-zucchini soup heirloom cherry tomatoes, pine nuts, curried yogurt

daily crudo watermelon, bartlett’s radish, meyer lemon purée, white sturgeon caviar

buffalo monkfish celery root, whipped blue cheese, sesame seed

hand-cut tagliatelle alla puttanesca bartlett’s tomato, basil, green olives,

white anchovy, capers

 

continue

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

chicken under a brick grilled summer salad of peaches, romanos, farm beans, hazelnuts,

& farro with green goddess

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

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

pickled-grilled red onions, parmesan fonduta

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

pan-roasted salmon broccoli, cauliflower, wax beans, za’atar, smoked onion, gribiche

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 stone fruit & berry galette ginger ice cream

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

hot milk cake massachusetts blueberries, 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