The Shipwright’s Daughter

Half dozen fresh oysters from local New England waters, served with shallot mignonette and fresh lemon.

Delicate yellowfin tuna accompanied by citrus oil, pickled radishes, and squid ink tuile.

Classic creamy chowder with local sea clams, tender potatoes, artisanal smoked bacon, and dill oil.

Fire-roasted organic beets, local goat cheese, toasted hazelnuts, and seasonal berry vinaigrette.

Wild-caught fresh fish from New England fishermen, served with parsnip puree and seasonal garden vegetables.

Perfectly golden sea scallops with local sweet corn risotto, crispy chorizo, and white wine reduction.

Prime cut beef tenderloin cooked over live fire, rosemary fondant potatoes, wild mushrooms, and bordelaise sauce.

House-made pasta tossed with generous chunks of Maine lobster, confit cherry tomatoes, garlic, white wine, and fresh herbs.

Hearty coastal stew featuring catch of the day, mussels, clams, shrimp, and aromatic tomato-fennel broth.

Local farm pork braised with Connecticut apple cider, whipped sweet potato mash, and caramelized apples.

Artisanal gin, elderflower liqueur, grapefruit tonic, and a hint of charred fresh rosemary.

Freshly squeezed natural lemonade infused with organic lavender syrup and wild edible flowers.