Oyster Club

Served with bacon, celery, potato and fresh parsley (New England or Rhode Island style).

Served with scallion.

Served with orange, fennel and oregano vinaigrette, roasted beets, feta cheese and toasted almonds.

Baked in parchment with ghee, lemon, sesame and nasturtium.

Served with chorizo whipped goat cheese, mizuna, chili oil and a sunny farm egg.

Served with a mizuna pesto, Parmigiano Reggiano and pinenuts.

Served with a coconut-lemongrass broth, lime and cilantro.

Served with french fries, creamy cabbage slaw and remulaude.

Served with a ragu of prime beef, pork, vegetables, white wine, cream, parsley and Parmigiano Reggiano.

Served with a spicy mushroom dashi, toasted koji noodles, pea shoots, sesame, scallion and roasted shiitake mushrooms.

On a housemade kaiser roll with horseradish mayo, lettuce, pickles and red onion. Served with french fries.

On koji milk bread with crispy kale, totsoi and Parmigiano Reggiano. Served with Caesar dressed greens and anchovies.

Worcestershire-molasses, braised beet greens and a sunny farm egg.

Served with bacon, lettuce, pickles and caramelized shallot, Worcestershire mayo. Served with fries.

Served with bacon, celery, potato and fresh parsley (New England or Rhode Island style).

Rosemary soup with fried Parmesan rinds and olive oil.

Served with charred ramp vinaigrette, feta cheese and toasted walnuts.

Country fried lobster with remoulade and broccoli rabe greens.

Served with fermented ghee, lemon, sesame and nasturtium.

Served with garlic whipped ricotta, herbs and white wine.

Served with labneh and toasted coriander-anchovy salmoriglio.

Served with a coconut-lemongrass broth, lime and cilantro.

Served with black beluga lentils, ramp gremolata and baby greens.

Served with a salad of ginger roasted chiogga beets, their greens and spiced spinach butter sauce.

Served with ginger-barley koji dashi, roasted mushrooms, housemade ramen noodles, purple tatsoi, pickled carrots and scallion.

Served with a ragu of prime beef, pork, vegetables, white wine, cream, parsley and Parmigiano Reggiano.

Served with yellow eyed beans, herbed breadcrumbs and spring green chermoula.

Served with creamy grits, Parmigiano Reggiano, spinach and a lemony anchovy dressing.

Sesame pot de creme,whipped cream & honey roasted cashews.

Lemon curd ice cream & salted pistachios.

Oolong tea creme anglaise, whipped cream & toasted hazelnuts.

Maple creme anglaise & whipped cream.

Served with bacon, celery, potato and fresh parsley (New England or Rhode Island style).

Served with garlic and olive oil.

Served with black garlic and mustard vinaigrette, roasted beets, feta cheese and toasted almonds.

Served with chorizo, whipped goat cheese, mizuna, chili oil and a sunny farm egg.

Served with a mizuna pesto, Parmigiano Reggiano and pinenuts.

In coconut-lemongrass broth, lime and cilantro.

Served with corned beef hash, dressed greens and toast.

Served with slow roasted pork belly, spinach, red onion and feta. Served with dressed greens and housemade sourdough toast.

Served with maple butter, vanilla sour cream, walnuts and bourbon roasted apples.

On a housemade kaiser roll with horseradish mayo, lettuce, pickles and red onion. Served with french fries.

Served with a ragu of prime beef, pork, vegetables, white wine, cream, parsley and Parmigiano Reggiano.

On koji milk bread with crispy kale, tatsoi and Parmigiano Reggiano. Served with Caesar dressed greens and anchovies.

Served with a spicy mushroom dashi, toasted koji noodles, pea shoots, sesame, scallion and roasted shittake mushrooms.

Served with french fries, creamy cabbage slaw and remoulade.

Served with roasted potatoes, Worcestershire-molasses, braised beet greens and sunny farm egg.

Served with bacon, lettuce, pickles, and caramelized shallot, Worcestershire mayo. Served with fries.