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 / 17 with house-cured charcuterie including porchetta-style veal breast, cajun hot ham, pea meal bacon, cheddar cheese curds, pickles, focaccia crisps and dijon mustard

heirloom caprese salad / 13 With local heirloom tomato, grilled, marinated sweet jimmy nardello sweet peppers, pickled onions, fresh basil & mozzarella, olive oil and balsamic vinegar

ENTREÉ

bucatini bolognese / 22 with locally raised lamb, beef and veal ragu with garlic, red wine shallots, tomato and parmesan cream with bucatini pasta

smoked local pork chop / 28 with locally raised, always something farm pork chop, honey and ginger brine, roasted peach and sweet peppers, braised collards

blueberry glazed bacon ‘bones’ whole rack/ 29 half rack/ 23 with baconcured, hickory smoked st. louis ribs (yes, they eat like ribs and taste like bacon!) blueberry jalapeno glaze, local egg & potato salad

the big tex barbecue board / 27 with fire roasted chicken, hickory smoked brisket and house-made spicy beef sausage with mac & cheese, house pickles and mustard

*the management observes new york state liquor authority laws, insurance guidelines and common sense when serving alcohol, thank you for enjoying yourself reasonably & responsibly.

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