DINNER
*** Menu items are subject to market and season driven changes ***
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Oysters Featuring Chef's selection of only the freshest available Half Dozen 15 Dozen 30 
Appetizers Artisan Cheese Board 23 selection of 3 cheeses, classic accompaniments, crostini 
Everything-Spiced Hummus 15
golden beets, sheep's feta, bagel chips Lobster Salad 19 cucumber, saffron aioli, tobiko ‘Nduja Toast 13 grilled sourdough, rhode island calamari salad, castelvetrano olives Etc... Truffle Fries 8 Yellow Wax Beans 7 “Dirty” Sardinian Couscous 7 |
Soups and Salads Mushroom Bisque 9 Kennett mushrooms, truffled croutons, orange-fennel oil Baby Arugula Salad 13 strawberries, sheeps feta, candied walnuts, cider-shallot viaigrette Roasted Golden Beets 14 smoked goat cheese, pickled cranberry, candied pepitas, sage, balsamic reduction Caesar Salad 12
baby red romaine, focaccia croutons, parmigiano-reggiano Main Course Crispy Frenched Chicken Breast 29 “dirty” sardinian couscous, yellow wax beans, chicken jus Pan-seared Gnocchi 28 wild mushrooms, blistered cherry tomatoes, truffle butter Jail Island Salmon 31 eggplant, spiced quinoa, citrus & olive tapenade Roasted Swordfish 33 harissa braised chickpeas, sugar snap peas, chorizo vinaigrette Spaghetti and Shrimp 29 squid ink spaghetti, caper-anchovy-chili pesto, mint, parmigiano-reggiano Coulette Steak 34 pan-seared coulette sirloin, squash, cubanelle peppers, chimichurri |