Winter

Menu Changes with the Seasons
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Salad of Allan's Farm Greens
Maytag Blue cheese, red onion, Yukon potato crisp, soy sherry vinaigrette

Ceviche of Nantucket Bay Scallop
yuzu, red fresno peppers, Re Manfredi olive oil

Crispy Hood Canal Oysters
green apple, french breakfast & watermelon radish salad, dill creme fraiche

Split Pea Soup
country ham ravioli, garlic croutons, yellow lentils

House Made Potato Gnocchi
foraged & cultivated mushrooms, Manderone provolone
                                
Hudson Valley Foie Gras
pineapple upside down cake, candied hazelnuts, sour cranberry gastrique

Veal Sweetbreads
sunny side quails egg, cultivated mushrooms, Westport turnip puree, truffle veal reduction

Slow Poached Heritage Farms Duck Egg
Bentons Country Bacon, Rhode Island potato confit, smoked paprika
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Wolfe's Neck Farms Prime Ribeye
crisp potato puffs, sherry braised shallots, roasted bone marrow

Braised Lamb Shank
hen of the woods mushrooms, mirepoix vegetables, Anson Mills grits

Crescent Farms Duck
foie gras & confit ravioli, charred Brussels sprouts, celeriac, roasted root vegetables, sour cherry jus

Crispy Carolina Trout
preserved lemon, haricot verts, chorizo aioli

Rhode Island Lobster
bok choy, miso, lemongrass, baby potatoes

Gracie's Rigatoni Campanaro
sweet & spicy sausage, plum tomato, ricotta salata

Handmade Pasta
Whitewater mussels, Rhode Island littlenecks, Point Judith squid

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3 course pre-fixe menu/ Chef's 5 & 7 course tasting menus available nightly