marinated olives 4.00

broiled spicy Spanish chorizo and caramelized apple 6.00

boquerones with pickled chilis, caperberries,
and garlic toasts 6.00

patatas bravas, home fries
with spicy-tomato sauce and aioli 5.00

marinated mussels with orange-chili vinaigrette 9.00

Medjool dates with celery, smoked paprika and Manchego 5.00

hummus with sumac, pine nuts and warm flatbread 6.00

chickpea fritters with cacik and marinated shallot 6.00

gambas al ajillo: wild Maine shrimp with galic,
chili and sherry 9.00

fried R.I. clams with housemade hot sauce
and tzatziki 9.00

Roasted veal bone marrow onion marmalade, parsley salad,
Maldon sea salt, and grilled bread 11.00

selection of cheeses and cured meats,
one for 5.00, three for 12.00 (please call for the latest selections)

spring vegetable soup with
croutons and ramp puree 7.00

sweet pepper & tomato bisque
with crème fraiche and aleppo pepper 7.00

spinach and arugula salad with apple, pickled golden raisins,
hazelnuts, goat cheese dressing 7.00

grilled romaine heart with a creamy piquillo pepper dressing, fried capers, parmigiano reggiano and croutons 8.00

flatbread: finocchiona salami, mozzarella,
caramelized onion, pine nuts and arugula salad 9.00

flatbread: zucchini, mint, feta, walnuts,
balsamic and arugula 8.00

Ashley Farms chicken breast & thigh
chickpeas an okra, scallions, harissa vinaigrette,
lemon-yogurt, herb salad 18.00

Acadian red fish
roasted Yukon gold potato, wilted spinach with pine nuts,
shaved baby Vidalia, capers, tomato, and a preserved-lemon
& oregano vinaigrette 23.00

C.A.B. hanger steak
punched red potatoes, fried piquillo pepper, arugula, caramelized tomato butter and almond-scallion salbitxada 23.00

pan roasted Arctic char
saffron rice, asparagus a la plancha, local mache with sumac
and tonnato sauce 23.00

braised berkshire pork shank
with Red Mule polenta, watercress, shaved asparagus with
pistachios and orange, and a serrano ham jus 21.00

vegetable plate
Calasparra rice with artichokes and sweet peppers,
chickpeas and okra with yogurt and harissa, beet tzatziki
with feta, watercress with radishes and pistachios, and
sugar snaps and baby carrots with ginger 17.00