FRESH OYSTERS AND CLAMS DAILY
 
raspberry point oysters (PEI, CAN) half-dozen / 14     dozen / 24
 
middle neck clams (RI, USA) half-dozen / 7     dozen / 12
 
STARTER
 
house cocktail board / 15 with house terrine, pimento cheese, house-made pickles, apricot-habanero cheese with honeycomb, heirloom tomato, cooke-family pickled eggs, mustard and fresh bread
 
crab & corn stuffed clams / 13 with half-dozen top neck clams stuffed with bacon, corn, bell peppers and cheese baked with crumbled sweet cornbread 
 
mother’s milk-fed veal breast / 14 with boneless veal breast medallion pan seared in butter with fennel-veal broth, seared fennel and house-fermented bavarian sauerkraut
 
ENTREÉ
 
roasted cod & clams / 26 with cod loin roasted with clams, fennel, carrot and potato finished in fennel crema
 
always something farm veal cannelloni / 25 with braised, ground pastured veal, swiss cheese, ricotta, spinach, bechemel, fresh pasta sheets, truffled supreme sauce
 
four square barbecue board / 29 with 1/3 rack of ribs, house-made smoked sausage, pulled pork, fire roasted chicken legs, heirloom tomato salad, house pickles
 
 
*the management observes new york state liquor authority laws, insurance guidelines and common sense when serving alcohol, thank you for enjoying yourself reasonably & responsibly.