SNACKS
SNACKS MENU...3pm-11pm
MIXED NUTS
with marinated olives
EDAMAME
with sea salt
SKINNY FRIES
with harissa aioli
RALPH'S POTATO CHIPS
with smoked truffle salt
CRISPY CHICKEN SKEWERS
with black pepper and lime
VEAL MEATBALL SLIDERS
with crispy sage
BEEF CARPACCIO
with arugula, parmesan, black pepper and capers
BURRATA CHEESE AND ASIAN PEAR SALAD
with hazelnuts and arugula
STEAMED MUSSELS
with chorizo, piquillo peppers and garlic
CORN PASTA
with sweet peppers, mushrooms and truffled ricotta
RAW BAR
ISLAND CREEK OYSTERS
(Duxbury, MA)
LITTLENECK CLAMS
(Cape Cod)
SASHIMI OF YELLOWTAIL
with baby fennel and 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
ARTISAN CHEESES
LAKE'S EDGE
Blue Ledge Farm (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
CRATER LAKE BLUE
(Oregon)
cow's milk - with honeyed walnuts
VALDEON
(Spain)
cow's milk - with fig jam
CHARCUTERIE
PORK RILLETTES
with violet mustard and cornichons
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
SAMPLER OF AMERICAN CHARCUTERIE:
lomo, chorizo, salami, prosciutto, coppa, country pate and grape mostarda
DESSERT
PEAR AND CRANBERRY COBBLER
with brown butter ice cream
TAZA CHOCOLATE FONDUE
with madeleines and shortbreads
APPLE AND MINT SORBET
with lime shortbreads
VALRHONA CHOCOLATE TART
with whipped cream and amarula
*Menu items are subject to change and represent a sample of our offerings.
Joseph Margate, Executive Chef
