Lunch

join us for lunch monday - friday, 11:30 am - 3:00 pm

Raw Bar

oysters | 22 / 40

daily selection, preserved lemon mignonette, hot sauce from the larder

shrimp cocktail | 12 / 22

piri piri cocktail sauce, lemon

ora king salmon crudo | 22

yuzu, sesame, ramp vinegar

yellowfin tuna crudo | 22

pickled shallots, Thai basil, chili oil

olives | 8
marinated with thyme, rosemary, citrus

buttermilk chive dip | 14

smoked trout roe, chips

Narragansett Creamery burrata| 22

seasonal fruit preserves, pickled shallot, crostini

grilled caesar | 19

anchovy, sourdough, parmesan custard

kale and peach | 18

hazelnut, bacon, Cabot Clothbound

farro | 19

carrot, swiss chard, feta, golden raisin, pistachio

cobb | 22

pork belly, egg, blue cheese, tomato, avocado

+salad additions: chicken (+8), salmon (+12), steak (+16)

tomato soup | 14

pecorino romano, herb oil

sandwiches served with fries or salad

egg sandwich | 18

fried egg, chouriço,pepper relish, white cheddar, hash brown*

avocado toast | 18

ricotta salata, radish, herb salad

blt | 19

mayo, housemade brioche

cheeseburger | 24

dry-aged beef, onion, Cabot cheddar, potato bun

whitefish melt | 22

cheddar, tomato, watercress, pickled red onion, sourdough

petite steak frites | 35

8oz bavette, herb salt fries, chimichurri

a collaboration project with our Chef Hart and his family’s Southern recipes

classic fried chicken sandwich | 18

pickles, BirdBaby sauce