july 2018
menu changes daily
begin
five wood-grilled nantucket oysters meyer lemon granita
sweet pea salad pecorino, radicchio, pickled peppers, lime, pistachio
hand-pressed spaghetti maine crab, preserved lemon, sweet corn, basil
hand-cut tagliatelle bartlett’s green & golden zucchini, cherry & grape tomatoes,
wild garlic, ricotta salata, 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 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
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, local asparagus, olive oil poached potatoes, garden herbs, baby carrots, & cauliflower, 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 heirloom grits parmesan
complete
straight wharf restaurant galette lemon verbena ice cream
lemon posset buttered crumble & bing cherries
olive oil cake rosemary gelato & fresh strawberries
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
