SNACKS
FINALLY FRIDAYS MENU...3pm-8pm
LOYAL OYSTERS
with champagne mignonette
MIXED NUTS
with marinated olives
EDAMAME
with sea salt
RALPH'S POTATO CHIPS
with smoked truffle salt
SKINNY FRIES
with harissa aioli
VEAL AND RICOTTA MEATBALL SLIDERS
with crispy sage
STEAMED MUSSELS
with chorizo, piquillo peppers and garlic
ARTISAN CHEESES
LAKE'S EDGE
(Salisbury, Vermont)
goat's milk - with grappa-soaked sultanas
LANDAFF
(New Hampshire)
raw cow's milk - with pear and pine nut jam
DIVINE PROVIDENCE
(Rhode Island)
raw cow's milk - with quince paste
LAMB CHOPPER
(Holland)
sheep's milk - with honeycomb
GORE-DAWN-ZOLA BLUE
(Highgate, Vermont)
cow's milk - with fig jam
ROARING FORTIES BLUE
(Australia)
cow's milk - with honeyed walnuts
CHARCUTERIE
SPANISH LOMO AND CHORIZO
with extra virgin olive oil
FRA' MANI ARTISAN SALAMI
with bread sticks
FOIE GRAS TORCHON
with arrope and buttered toast
LA QUERCIA PROSCIUTTO AMERICANO AND COPPA
with harissa aioli
SAMPLER OF AMERICAN CHARCUTERIE:
lomo, chorizo, salami, prosciutto, coppa, and grape mostarda
RAW BAR
LITTLENECK CLAMS
(Cape Cod)
SASHIMI OF YELLOWTAIL
with fennel & lobster butter powder
TUNA TARTARE
with meyer lemon and fresh hearts of palm
CLINK. SEAFOOD PLATTER
4 each oysters, littleneck clams, blue prawns and tuna tartare
*Menu items are subject to change and represent a sample of our offerings.
Joseph Margate, Executive Chef
