- B A R   M E N U -

Sea scallop seviche with shredded pastry and spiced tomato relish 13.

Spring vegetable salad with beet, carrot and ginger aspic and horseradish crème fraîche 14.

Wellfleet littleneck clam chowder with slow roasted tomatoes, favas and green garlic 13.

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

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

Spicy shrimp with garlic and parsley 8.

Crispy fried squid with rouille 7.

Grilled Wellfleet clams with garlic bread 14.

Three cheeses with fresh fruit and nuts 13.

Simple lettuces with radishes, roses and rhubarb vinaigrette 11.

Fourme D'Ambert and toasted walnuts 11.