september 2018
menu changes daily
begin
five iced nantucket oysters meyer lemon granita
watermelon gazpacho bartlett’s tomatoes, cucumbers, pistachio, feta, aleppo, basil
hand-pressed spaghetti maine crab, preserved lemon, sweet corn, basil
chilled watermelon gazpacho bartlett’s tomatoes, cucumbers, pistachio, feta, aleppo, basil
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 bartlett’s heirloom cherry tomato sauce, bartlett’s eggplant, house ricotta
dayboat scallops bartlett’s corn, heirloom cherry tomatoes, wild chanterelles,
house bacon, smoked eggplant
spice-crusted local hake maine mussels & lobster knuckles, new potatoes, roasted tomato,
bartlett’s kale, wood-grilled bread, green garlic aïoli & broth
green circle chicken under a brick anson mills farro, bartlett’s arugula, zucchini, radish, spiced pistachio, garden herbs, parmesan fonduta
wood-grilled prime ribeye bartlett’s arugula, grilled snow white nectarines, pecorino,
hazelnuts, pesto aïoli, aged balsamic
pan-roasted scottish salmon salad of snap peas, bartlett’s vegetables, garden herbs,
baby carrots, & cauliflower, olive oil poached potatoes, with sauce gribiche
swr clam bake buttered lobster, sweet corn, chorizo, potatoes, littleneck clams
add
crispy fingerling potatoes red pepper aïoli, grilled local romano beans almond salbitxada,
broccoli rabe holy oil & parmesan fonduta, stone-ground
complete
swr end-of-summer berry galette lemon verbena ice cream
lemon posset buttered crumble & local strawberries
olive oil cake grilled & fresh peaches, honey, lemon, melon-rosé sorbet
devil’s food cake hazelnuts, tahini-cream cheese frosting, buttermilk ice cream
wasik’s artisanal cheeses red wine crackers & traditional accoutrements
today’s selection of ice creams & sorbets
