Dinner

nibbles

selection of artisan cheese with fruit, bread, honeycomb
14 for 3 * 20 for 5
chef’s choice or ask to see our cheese list ⋆ all cheese sourced at farmstead providence

griddled potatoes with rosemary and sea salt 6 ⋆ bread and butter pickles 5 ⋆ cauliflower gratin 6 * beets with chives and butter 5

starters

soup
yukon gold potato and chive bisque with maitake mushrooms and truffle oil 10

baby greens
local baby lettuces, herbs, and flowers with goat cheese toasts and shallot vinaigrette 9

romaine
chopped romaine with lemon anchovy vinaigrette, asiago cheese, grilled garlic croutons 9

vegetarian ‘charcuterie’
beet ‘carpaccio’ with reggiano, lentil and walnut paté, grilled red pepper and goat cheese rillettes; served with pickled vegetables and seeded flatbread 11

winter salad
spinach salad with our smokey bacon lardons, chopped farm egg, griddled crouton, pickled onion, red wine vinaigrette 12

bavarian frankfurter
griddled bavarain beef and pork frankfurters, smoked pork tongue sauerkraut, brown ale mustard, pickled shallots, celery leaf 12

brandade fritters
potato and our homemade salt cod fritters, traditional rouille, crushed olives, charred red pepper vinaigrette 10

bone marrow
crispy bone marrow, malt vinegar aioli, parsley pickled onion salad, warm brioche 11

raw bar, cured, or smoked fishes

plum point RI oysters * wellfleet MA oysters * 3 each 17 1/2 dozen
smoked brook trout 7 * arctic char gravlax 7
bristol harbor RI littlenecks on the 1/2 shell 2.5 each

entrees and larger plates

burger
1/2 pound house ground sirloin burger on portuguese sweet roll, cast iron rosemary potatoes, cabbage slaw, our sweet and sour pickles 18 add sunnyside farm egg 21
ask server for tonight’s toppings

agnolotti
duck liver, truffle, and caramelized shallot filled agnolotti, crispy pulled duck confit, herb puree, madeira duck jus 22

orecchiette
house orecchiette, creamed mushrooms and leeks, spinach, reggiano, breadcrumbs 16
add pork garlic sausage meatballs 20

‘cassoulet’
baked vegetarian bean, grain, and lentil cassoulet, root vegetables, crispy herbs, brioche crumbs, petit bitter greens salad 16
add pork garlic sausage meatballs 20

chicken
pan roasted 1/2 chicken with mustard, lemon, parsley marinade, roasted root vegetables, brussels sprout leaves, rich chicken pan jus 26

trout
pan roasted whole brook trout stuffed with fennel and meyer lemon, smokey mussels, french green lentils, beurre noisette 26

scallops
grilled bomster scallops, our bacon lardons, duckfat fingerlings, chiogga beets, charred radicchio, parsley tarragon vinaigrette 26

pork two ways
brined and grilled berkshire pork loin and slow roasted belly, griddled potato, brussels sprouts, pickled onion, maple mustard 27

100% grass fed beef
rosemary and roasted garlic rubbed rhode island beef, cauliflower puree, royal trumpet mushrooms, crispy shoestring onions, red wine butter 27
cut of beef changes daily, ask server for tonight’s cut

chef/owner bruce tillinghast ⋆ chef de cuisine beau vestal