FOOD & WINE
A La Carte
To begin your experience, we present the best possible ingredients in a style to share with friends and family. These dishes are designed for 2-4 guests per selection and are perfect for getting your appetite and conversation started.
White Holland Asparagus 34.
served two ways
Butter roasted, maine lobster knuckle, salsa verde;
Mascarpone-enriched cappucino, white Bianchetti truffles
Rhode Island Oysters on the Half Shell* 36.
Mignonette granita, fresh wasabi
Tasting of Artisanal Cheeses 31.
Cato Corner Farms Hooligan, Cabot Clothbound Cheddar, Nettle Meadow Crane Mountain, Fourme d’Ambert. Beer & onion jam, cranberry pâté de fruit, jalapeño jelly, spiced cocoa nib coulis, seven grain bread
Chefs: Karsten Hart & Lou Rossi
Consuming raw or undercooked proteins may increase chances of foodborne illness. Guests who are more susceptible to foodborne illness should only consume thoroughly cooked proteins. Please inform your server if anyone in the party has dietary restrictions or food allergies.
*Raw meat & shellfish, or products not cooked to recommended internal temperatures, can increase your risk of illness. Consumers who are sensitive to food related reactions or illness should eat only thoroughly cooked meats, poultry & seafood. If you have any allergies, please bring them to your server’s attention.
We support local farmers and fishermen, especially those who use sustainable practices. Some of our inspiring partners are:
Rose Hill Farm, New England Grass Fed, Archer Angus, Narragansett Creamery, Blackbird Farm, Hopkins Southdown, Cabot Creamery, Elysian Fields, Four Story Hills, Newport Lobster Company, Foley’s Seafood, Brown Boar Farm, Mikuni Wild Harvest, Aquidneck Honey, Browne Trading Company, Baby Greens Farm, Matunuck Oyster Farm, Aquidneck Farm, Farmstead Cheeses, Farm Fresh Rhode Island, Sweet Berry Farm, Rhody Fresh Dairy, Little Rhody Egg Farm, Sakonnet Vineyards, Greenview Farm, Bally Machree Farm, Yacht Club Bottling Works
Please note menu items and prices subject to change. Updated 04.24.14