FOOD & WINE
CHEF'S TASTING MENU
Braised Octopus Terrine
Uni, toasted potato bread, lardo, Fresno chiles
Slow Poached Duck Egg*
Truffle-roasted white asparagus, smoked ham, hazelnut
Fennel Pollen Scented Maine Lobster Risotto
Fava beans, water chestnuts, Asian pear, Parmigiano emulsion
Bacon Wrapped Wild Boar Loin
Wilted greens, Anson Mills grits, thumbelina carrots, pickled mustard seeds
Nettle Meadow Farm’s ”Kunik”
Triple crème cow & goat cheese, pickled red grapes, frisée, Concord grape reduction
Chocolate Chip Cookie Dough Soufflé
Available for each of our prix fixe menu paths. Each time our menu changes, we taste a multitude of wines, sprits, and anything else we can gather to find the most complementary pairings for the dish at hand - these choices then become our beverage offerings for the season. We will serve a beverage choice with each course of food to complete the culinary experience. The portion sizes amount to about 2-3 glass of wine in total.
Chefs: Karsten Hart & Lou Rossi
Please be sure to inform the service team of any dietary restrictions or food allergies to ensure a safe and comforting dining experience, and keep in mind that raw or undercooked proteins may increase the likelihood of food-borne illness. Last, but not least, please refrain from the use of mobile phones in the dining room.
Please note menu items and prices subject to change.
Our Friends & Family:
Farm Fresh Rhode Island, Bally Machree Farm, Baby Greens farm, Elysian Fields Farm, Farmstead Cheese, Lydon Family Tomatoes, Farming Turtles, Bristol Bakery, Greenview Farm, Simmons Farm, Rhody Fresh Dairy, Little Rhody Egg Farm, Maplewood Farm, Newport Lobster Company, Matunuck Oyster Farm, Sakonnet Oyster Company, Foley’s Seafood, Anthony’s Seafood, Chateau Ste. Michelle Vineyards & Sakonnet Vineyards