june 2018

menu changes daily

begin 

hand-pressed spaghetti maine crab, preserved lemon, asparagus 

sweet pea salad pecorino, radicchio, pickled peppers, lime, pistachio

five wood-grilled nantucket oysters spicy tomato & horseradish granita

braised pork & nantucket clam bowl pozole broth, yellow eyed beans, wood-grilled cabbage, hominy grits, spring radish, lime, cilantro

tender lettuces creamy italian dressing, garden herbs, baby carrots, beets, fennel, cucumber

buttermilk-fried buffalo monkfish  celery, whipped blue cheese, sesame seed

salmon crudo white sturgeon caviar, roasted baby beets, horseradish, dill, 

lemon, mascarpone, crispy shallots

 

continue

ricotta cavatelli smoked trumpet mushrooms, spring peas, wild ramp, 

poached egg, parmesan

dayboat scallops salad of baby spinach, english peas, hen-of-the-woods mushrooms, 

house bacon, spiced yogurt

spice-crusted local hake red shrimp, mussels, lobster knuckles, new potatoes, fresh garbanzo, 

grilled bread, spring garlic aïoli & broth

chicken under a brick roasted cauliflower, escarole, romaine, pickled celery, ciabatta crouton, parmesan fonduta, anchovy

wood-grilled prime ribeye bartlett’s arugula, grilled snow white nectarines, pecorino,

hazelnuts, pesto aïoli, aged balsamic

pan-roasted scottish salmon smoked chickpeas, sesame tahini, spring vegetables, pickled 

shallots, kale, hazelnut romesco, za’tar

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

 

add

crispy fingerling potatoes red pepper aïoli, grilled massachusetts asparagus hazelnut romesco, 

broccoli rabe holy oil & parmesan fonduta, stone-ground heirloom grits parmesan

complete

swr berry galette lemon verbena ice cream

lemon posset buttered crumble & bing cherries

olive oil cake rosemary gelato & fresh strawberries

boca negra flourless chocolate cake, salted peanuts & buttermilk ice cream

wasik’s artisanal cheeses red wine crackers & traditional accoutrements

today’s selection of ice creams & sorbets