DINNER

Starters

New England Clam Chowder “Best Ever”

Griddled Tuckernuck Lobster Cake
Spicy Avocado Corn Relish

Classic Caesar Salad
Roasted Garlic Dressing and Parmesan Crostini

Cornmeal Crusted Calamari
Tossed with Sweet Peppers & Spicy Sauce

Catalan Flatbread
Cannelloni Beans, Arugula
White Anchovies, Shaved Manchego Cheese

 “Pan Con Tomate” Grilled Baguette
Serrano Ham, Vine Ripe Tomatoes
EVO & Manchego Cheese

Baby Mesclun Greens
Fresh Goat Cheese & Pomegranate Vinaigrette

Land & Sea

Cornmeal Dusted Soft-shell Crabs
Mizzuna Greens & Romesco Sauce

Fresh Pappardelle with Oyster Mushrooms
Sweet Peas, Pea Shoots, and Pecorino Cheese

Lemon & Herb Marinade Pan Roasted half Chicken
Early Summer Ratatouille, and Gremolata 

Local Fluke Baked in Parchment
Chorizo Chick Peas, Fennel & Sun Chokes
in a Saffron Pernod Broth 

Marinated Flank Steak
Fingerling Potatoes Broccoli Rabe
Spiced Red Wine Reduction

 Yellowfin Tuna “Saltimbocca”
Serrano Ham, Provencal Artichokes
Herbed Gnocchi

            Chef- Timothy Thacher-Renshaw