Dinner

 

SUMMER 2014 DINNER MENU

 Raw Bar

All served with Lemon, White Horse Cocktail Sauce, Mignonette, and Tabasco 

Little Necks on the Half Shell                                                                             1.50 ea/9 half doz

Local Oysters on the Half Shell                                                                            3 ea/ 16 half doz

Jumbo Shrimp Cocktail                                                                                    2.50 ea/ 14 half doz

Shellfish Sampler for One                                                                                                           17

3 Oysters, 3 Littlenecks, 2 shrimp

Shellfish Sampler for Two                                                                                                           33

6 Oysters, 6 Littlenecks, 4 Shrimp

Soup and Salads

White Horse Clam Chowder                                                                                                   5/8

Native Lobster Bisque                                                                                                             7/9

Petit Lettuces                                                                                                                              7

Local greens, tomatoes, cucumbers, onions, radishes, house vinaigrette

Caesar Salad                                                                                                                                  8

Romaine, caesar dressing, garlic croutons, Parmesan cheese

Hydroponic Bibb Lettuce                                                                                                          10

Olive oil poached almonds, shaved bermuda onion, great hill blue cheese, 12 year balsamic

 Appetizers

 Lobster and Corn Fritters                                                                                                        15

Cilantro-lime aioli, smoked paprika oil

Rhode Island Mushrooms                                                                                                         11

Black garlic puree, herbs, cultured butter, grilled bread

Duck Scotch Egg                                                                                                                           12

Honey Bourbon sauce , house made Sriracha

New England Cheese Tasting                                                                                                   15

Herbed candied nuts, fruit relish, Aquidneck honey, warm crusty bread

Steamed Narragansett Bay Mussels                                                                                    12

Sweet onions, tarragon butter broth, and hand-cut fries

*Seasonal Sausage Tasting                                                                                                     16

Venison cherry, wild boar, and duck Armagnac sausages, house pickles, grain mustard,

 fruit relish, and warm crusty bread

Lobster Mac and Cheese                                                                                                         22

fresh orchiette, fontina, aged gouda, and mascarpone cheeses, Native lobster, asparagus,

and truffled  bread crumbs

 Sides Plates $8

 Spring Vegetables, Haricot Vert, Hand Cut Fries, Roasted Fingerlings, Potato Puree

 Signature Plates

 *Seared Point Judith Scallops                                                                                              36           

Warm Israeli Cous Cous Salad, Roasted Heirloom Cauliflower, Pickled Ramps, Old Bay Caper Butter

Block Island Swordfish                                                                                                             32

Black Barley, Red and Brown Rices, Haricot Vert, Olive Salad, Warm Preserved Lemon Emulsion

Butter Poached Newport Lobster                                                                                          38

Favas, Red Pearl Onions, Local Maiitakes, Crispy Fingerlings, Lobster Emulsion

Seared Proud Mary Catch of the Day                                                                                    30

Jonah Crab Crust, Ratatouille Vegetables, Pea Greens, Tomato Basil Consomme

Vegetarian Red and Brown Risotto                                                                                        25

with Black Barley, Spring Peas, Artichoke Puree, Micro Herbs

*Berkshire Pork Rib Chop                                                                                                         30

Sweet Corn Hash, Favas,  Romesco, Warm Chourico Vinaigrette

*Individual Beef Wellington                                                                                                     39

Foie Gras Pate, Puff Pastry, Potato Puree, Spring Vegetables, Perigeaux Sauce

*Bell and Evans Statler Breast Of Chicken                                                                          27

Crispy Potato Gnocchi, Herbed Ricotta, Spring Peas and their Tendrils, Roasted Sweet Onion and Thyme Broth

Dry Aged Ribeye 12 oz                                                                                                              36

Peruvian fingerling hash, grilled Vidalia onions, chimmichurri 

Beef Tenderloin Filet                                                                                              8oz 39 5 oz 28

Potato-Celery Root Rostii, Sauteed Spinach,  Melted Tomatoes, Red Wine Demi glace

 Executive Chef Richard Silvia

 We are committed to supporting local business,  fishermen, and agriculture, as well as showcasing our native ingredients; therefore we strive to procure as much locally as possible when available and in season.

*Raw meat & shellfish or products not cooked to recommend internal temperatures will increase your risk of foodborne illness, especially with certain medical conditions

 20% gratuity added to tables of 6 or more

No Talking on Cell Phones Please. Checks cannot be split more than three ways