Talise

quite the turn of events out here today.. mother nature keeping us on our toes🌬️➡️🌧️➡️🌅

a few dishes from the night:

•handmade buratta with arugula, pine nuts, lemon, and 25-year balsamico
• bluefin tuna crudo with scallions, jalapeño, strawberry, and this year’s frantoia extra virgin olive oil
• tautog ceviche with tostada

Time to wine and dine with us! 🥂

~featuring our 1814 spritz and semillon ‘nacré’ forlorn hope

on the menu tonight!

• hand made green garlic-ricotta agnolotti with lobster, carrot soubise, flowering chives, and 22-month mimolette

• baby romaine wedge salad with sugar snap peas, shaved carrots, lady fuji apples, pecans, apple mint, and whipped fresh chèvre

welcome back wednesday!

enjoying tonight:

• herb roasted green circle farm chicken with a sourdough panzanella, fresh chèvre, spring vegetables, lemon, and 25-yr balsamic

• cioppino: ri tautog, spinney creek clams, jonah crab, and maine mussels with israeli couscous, fennel, and red wine

• chopped salad: red romaine, baby mustard greens, rainbow carrots, beets, plumcots, avocado, maytag blue cheese, house vinaigrette, and crème fraiche

• baby arugula with pecans, lady fuji apples, pecorino foglie di noce, and a lemon vinaigrette

• spicy vodka rigatoni with local lobster, pea tendrils, pangrattato, and ricotta salata