NANTUCKET BAY SCALLOP ...................................
12
green apple, fennel, pine nut
9 JAN. 2014
LONG ISLAND FLUKE.............................................11
blood orange & pink grapefruit, castelvetrano olive, evoo
COBIA TARTARE ...................................................11
salt & vinegar chips, smoked trout roe, horseradish
YELLOWFIN TUNA ................................................ 12
serrano, crispy garlic, basil & watercress
HAMACHI............................................................ 13
pomegranate, pistachio, sunchoke
SPAGHETTI .................................................................... 15
jonah crab, serrano chili, garlicky crumbs
CHILLED OYSTERS ............................................... 14
meyer lemon, bronze fennel
CAPPELLETTI ................................................................. 12
wild GA shrimp, sea urchin froth, picked herbs
ICED CRAB of the moment .................................. 13
lemon & evoo
RAVIOLI ........................................................................ 12
apple & mascarpone, maine lobster, cracked pepper
PANSOTTI ...................................................................... 9
roasted beet, ricotta salata, brown butter & walnuts
AGNOLOTTI ................................................................... 11
red wine braised beef short rib, parmigiano
LITTLE GEMS ............................................................................ 9
warm pancetta mostarda, gorgonzola, radish, pan fried croutons
APPLE & ENDIVE ....................................................................... 9
rosemary pecans, crme fraiche, pecorino, cider
MIXED LETTUCES ...................................................................... 8
moscato vinegar, vegetable chips, torn herbs
RISOTTO SAPELO ISLAND CLAMS .................................. 11
soppressata, parsley
RISOTTO LIONS MANE MUSHROOM ............................... 9
parmigiano
GNUDI HOUSE RICOTTA ................................................ 9
basil, brown butter
BURRATA ................................................................................. 14
artichoke, arugula, warm piadini
GRASS FED BEEF TARTARE ........................................................ 13
tonnato sauce, capers, toast
HEARTH ROASTED OCTOPUS..................................................... 12
cured tomato, Italian bean salad, oregano
MAINE LOBSTER PAN ROAST .................................................... AQ
chili-butter, garlic toast, basil
MAINE SEA SCALLOPS ...................................................... 28
roasted cauliflower, candied lemon, sicilian pistachio
SALT COD BEIGNETS ................................................................ 11
caper aioli, lemon
TRIGGERFISH .................................................................. 25
wood roasted calamari, heirloom potato, citrus, fennel
COD ................................................................................24
savoy cabbage, pumpkin agro dolce, chicken jus
BLOCK ISLAND SWORDFISH ..............................................26
wood roasted, olives, garlic, tomato
WHOLE WOOD GRILLED LOUP DE MER ..............................26
marcona almond, citrus
Served with quince mostarda, warm piadini
SMALL 13
LARGE 17
SKATE WING MILANESE .................................................24
artichoke, caper berries, brown butter & lemon
PROSCIUTTO / La Quercia, IA
GOOD BREED CHICKEN .................................................. 18
roasted lemon, potato puree
SOPPRESSATA / Salumeria Biellese, NY
COPPA / Pine St Market, GA
VEAL RIB CHOP ................................................................42
wood roast, mushroom & pancetta marmalade, cipollini, evoo
FINOCCHIONA / Olympic Provisions, OR
NAPOLI / Olli Salumeria VA
NY STRIP ......................................................................... 37
bone-in, arugula, treviso, parmigiano
HOUSE RABBIT TERRINE / St. C
6 EACH
CAVOLO NERO black kale, soft baked farm egg, evoo
ROASTED CAULIFLOWER citrus, mint, pan gratta
BRUSSELS SPROUTS guanciale vinaigrette
KABOCHA SQUASH gorgonzola dolce, spiced honey and hazelnuts
CRISPY PUNCHED POTATOES cacio di pepe aioli, pecorino
DINNER HOURS
SUN THU 5 10 PM
FRI & SAT 5 11 PM
ARUGULA parmigiano, lemon
9 JAN. 2014
PORCHETTA 14
garlic toast, arugula and dates
CRISPY SHRIMP & CALAMARI 14
chick peas, arugula, lemon
FONTINA MELT 14
mushroom, frisee, fried egg, proscuitto
WHIPPED RICOTTA
7.
fresh baked focaccia , olio nuovo
SALT COD BEIGNETS
11.
caper aioli, lemon
THREE TOASTS 10
ricotta & apple, gorgonzola & beets, local broccoli
pesto & almonds
ITALIAN HERO 11
house pepper relish, shaved little gems,
marinated onions
SPAGHETTI .................................................................. 14
sapelo clams, lemon, serrano chili, garlicky crumbs
Served with quince mostarda, warm piadini
SMALL 13
LARGE 17
PROSCIUTTO / La Quercia, IA
SOPPRESSATA / Salumeria Biellese, NY
COPPA / Pine St Market, GA
FINOCCHIONA / Olympic Provisions, OR
RAVIOLI ...................................................................... 11
apple & mascarpone, pecorino, cracked pepper
ROOSTER CREST ........................................................ 12
milk bolognese, parmigiano
AGNOLOTTI ................................................................. 13
red wine braised beef short rib, roasted mushroom, parmigiano
PANSOTTI.................................................................... 12
roasted beet, ricotta, toasted walnuts, ricotta salata
NAPOLI / Olli Salumeria VA
HOUSE RABBIT TERRINE / St. C
MIXED LETTUCES & HERBS .................................................... 8
moscato vinegar, farm carrot, celery, radish
LITTLE GEMS ....................................................................... 9
creamy lemon-anchovy vinaigrette, parmigiano, pan fried croutons
CAULIFLOWER SOUP ............................................................. 7
pan fried croutons, salsa verde
RIBOLLITA ........................................................................... 8
black kale, winter squash, evoo, parmigiano
ARUGULA & SPECK .............................................................. 16
apple, burrata, walnuts, cider & mint vinaigrette
POACHED SHRIMP .............................................................. 18
bibb lettuce, citrus, fennel, celery, pink peppercorn vinaigrette
CHOPPED CHICKEN ............................................................. 17
wood grilled, lettuces, marcona, olive & artichoke, manchego,
creamy oregano dressing
WOOD ROASTED OCTOPUS .................................................. 18
almonds, cured tomato, marinated beans, arugula
TUNA CONSERVA ................................................................ 16
bibb lettuce, olives, filet beans, potatoes, boiled egg, lemon aioli
LUNCH HOURS
MONDAY FRIDAY
11 AM 2:30 PM
TRIGGERFISH .................................................................. 21
wood roasted calamari, heirloom potato, fennel, citrus
BLOCK ISLAND SWORDFISH ............................................. 19
olives, garlic, tomato
SEAFOOD PAN ROAST ...................................................... 17
saffron broth, garlic toast
WOOD ROASTED SKIRT STEAK .......................................... 18
punched potatoes, romesco, cacio di pepe aioli
LET IT BLEED
10.
Elijah Craig 12 year, Casoni 1814 Aperitivo, Cherry Heering, tangerine juice
EVIL WAYS
12.
Convidado de Baco Brandy de Jerez, Licor 43, Marquez de Poley Oloroso sherry, salt,
marcona almond-stuffed olive
HOUSES OF THE HOLY
16.
Rhum Clement VSOP rum, Pierre Ferand dry curacao, lemon, sugar rim
WOODEN SHIPS (ON THE WATER)
12.
Solerno, Aperol, ruby red grapefruit, Prosecco, soda, blood orange
GALLOWS POLE
10.
Amaro Montenegro, Fernet Branca, Coca-Cola, lemon, mint
GOLD DUST WOMAN
14.
Barsol Pisco, LEsprit de June, Villa Sandi Prosecco, fennel pollen
A HAZY SHADE OF WINTER
10.
A winter white sangria with Fish Bottle white wine, stewed orchard fruits, baking spices,
and Italian brandy
GREEN RIVER
12.
Fords Gin, Cynar, muddled arugula, black pepper
Prosecco Superiore: Villa Sandi, Valdobbiadene DOCG NV ............................. 10/50
Cava Brut: Mercat, El Xamfra, Penedes NV .................................................... 8/40
Champagne: Louis Roederer Brut Premier, Reims NV ........................................ 16/75
Lambrusco: Vecchia Modena, Cleto Chiarli, Emilia-Romagna 2012 .................. 9/45
White blend: Domaine de San Giulhem, Cotes du Gascogne 2012 ...................... 8/32
Melon de Bourgogne: Le Oiseaux DOr, Chateau dOiseliniere, Muscadet Sevre et
Maine sur lie 2012 ...................................................................................... 9/36
Sauvignon Blanc/ Semillon : Pezat, Entre-Deux-Mers 2012 ............................... 10/40
Sauvignon Blanc: Domaine de la Perriere, Sancerre 2012 ..................................15/60
Vernaccia: Palagetto, San Gimignano 2012 .................................................... 10/40
Riesling: Madonna Kabinett, PJ Valckenberg, Rheinhessen 2012 ................... 8/32
Pinot Grigio : Pighin, Grave del Friuli 2012 ...................................................... 11/44
Viura: Placet, Palacios Remondo, Rioja 2009 ...............................................15/60
White blend: Terre di Tufi, Terruzzi & Puthod, Tuscany 2010 ........................ 12/48
Chardonnay: Marigny-Neuf, Ampelidae, Loire Valley 2012 .......................... 10/40
Chardonnay: Le Bruniche, Tenuta di Nozzole, Tuscany 2011 ......................... 11/44
Aglianico: Rosaura, Feudi di San Gregorio, Campania 2012 ....................... 10/40
Pinot Noir: Dom. Vincent Sauvestre, Sauvigny-Les Beaune 2012 ......................15/60
Gaglioppo: Librandi, Ciro Rosso 2011 ............................................................... 9/36
Mazuelo/Garnacha/Syrah : Bula, Cellar Can Blau, Montsant 2011 ................... 9/36
Sangiovese/Montepulciano : Colonarra, Collezione Belpoggio, Rosso Piceno 2010 .. 9/36
Syrah/Carignan: Gerard Bertrand, Minervois 2011 ............................................ 9/36
Grenache Blend : Chimeres, Saint-Roch, Cotes du Rousillon-Villages 2011 .... 11/44
Negroamaro: Maru, Castello Monaci, Salento 2011 ....................................... 10/40
Temprenillo: Lorinon Reserva, Rioja 2009 ...................................................... 12/48
Nebbiolo: Bricco San Giuliano, Pasquale Pellisera, Barbaresco 2010 ............ 18/72
Sangiovese: Leone dOro, Vino Nobile de Montepulciano 2008 .........................15/60
Malbec: Cuvee Tradition, Haut Monplaisir, Cahors 2010 .............................. 13/52
Cabernet blend: Terre More, Ammiraglia, Maremma 2011 ............................. 11/44
Grenache: Shatter, Maury 2011 ......................................................................15/60
ESTRELLA DAMM Lager, Spain
5.
PERONI Lager, Italy
5.
AMSTEL LIGHT Netherlands
5.
KRONENBOURG 1664 Lager, France
6.
STELLA ARTOIS Lager, Belgium
PAULANER Hefeweisen, Germany
5.5
5.
MORETTI ROSSA Doublebock, Italy
5.5
WORTHINGTONS WHITE SHIELD
IPA, England
6.
ARTESIENNE ST. GLINGLIN HOUBLON
IPA, France (750 ml)
21.
GUINNESS STOUT Ireland (pub can)
6.5
STRONGBOW CIDER England (pub can)
7.
DUVEL STRONG PALE ALE Belgium
9.
CHIMAY RED TRAPPIST ALE Belgium
CLAUSTHALER N.A. Germany
12.
4.
