- A P P E T I Z E R S -

Oysters and littleneck clams on the half shell with seaweed salad and tempura scallions 16.

Arugula, endive and radicchio salad with marsala, pomegranates and citrus fruits 9.

Grilled romaine and fried caciocavallo with lemon anchovy dressing and Gaeta olives on Sardinian flat bread 11.

Fattoushtoasted bread salad with cucumbers, tomatoes, peppers, feta and sumac 11.

Soupe de poissons Provençal fisherman's soup with rouille, Gruyère and basil oil 9.

Roasted local squash soup with cider crème fraîche and toasted walnuts 9.

Farro and charred tomato soup with basil, pancetta and parmesan cheese 12.

Spiced shrimp confit salad with sweet and sour squash, pinenuts and spicy mint dipping sauce 16.

Wild mushroom pasta spirals with porcini, Marsala and parmesan cream 13.

Very simply, grilled Wellfleet littleneck clams with toasted garlic bread 14.

Seared foie gras with citrus pickled cipollini, beet gratin and smoked sea salt crackers 18.

Mini Tuscan style steak with lemon, Parmesan cheese and truffle oil 14.


It is our custom not to use bread plates. EVOO and butter are available on request. Please no smoking in the dining room and cigarettes only in the bar. We are happy to split entrees in the kitchen. There is a $6.00 plating fee. We're committed to using the freshest local ingredients. We'd like to thank all the local farmers and Patrick for his clams. CHEF: Jody Adams PASTRY CHEF: Kim Toomey