- Breakfast – 7:30am – 10:30am (Daily)
Brunch – 11:00am – 2:00pm (Saturdays and Sundays)
Lunch – 12:00pm – 3:00pm (Monday – Friday)
Call to inquire or make a reservation, 401.846.6200
Oysters & Clams
- 4 ea
- 3.5 ea
- 19
Cold Plates
- toast points, kettle chips, creme fraiche, chives
- 145
- peekytoe crab salad, toasted ciabatta
- 19
- humboldt fog goat cheese, tumbleweed cheddar great hill blue cheese
add dried cured chorizo 8
add finocchiona 8
- 26
- young lettuce, frisee, fennel, honey vinaigrette breadcrumbs
- 16
- pea shoots, horseradish, dijon vinaigrette
- 15
- green strawberry mostarda, brioche
- 32
Warm Plates
- seven stars bakery bread, vermont butter
- 7
- fava beans, mint, anchovy
- 14
- pimenton and tartar sauce
- 12
- pimenton and tartar sauce
- 12
- watercress, sauce gribiche, basque pepper
- 20
- lemon, dill mayo
- 14
Large Plates
Sea
- green garlic, chorizo
- 25
- chef’s choice of fish or shellfish from the north atlantic
- MP
- spring vegetables, sauce americaine
- half/whole MP
Pasta
- nettle, brown butter, walnut
- 22
- braised rabbit, wild ramp
- 26
Land
- double patty, cheddar, jalapeño special sauce
- 28
- morel mushrooms, spring onion
- 38
- tokyo turnip, huckleberry gastrique
- 44
- gigante beans, kale, bacon
- 42
- english pea, mint, spring onion, and pommery mustard jus
- 48
- country style potato, peppercorn jus
please allow 30-45 minutes to prepare
- 165
crispy potato | 12
fries | 8
caesar salad | 22
Join Us Sunday Evenings For Our Sunday Roast
- roasted potatoes, yorkshire pudding. served with beef gravy, horseradish cream, and english mustard
- 49
(GF) Gluten Free (DF) Dairy Free (V) Vegetarian (VG) Vegan | *Consuming raw or undercooked meat, seafood, or eggs may increase your risk fo foodborne illness | Please inform vour server of any food allergies or dietary restrictions
