Bread Service 

Selection of Artisanal Breads and Whipped Butter - 9

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Raw Bar

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Tuna Tartare*

Yellowfin tuna, avocado, sesame oil, microgreens, pomegranate reduction, fried wontons – 22

 

Oysters Mignonette*

Freshly shucked oysters, Champagne mignonette, cocktail sauce – 4/ea

 

Shrimp Cocktail

Cocktail sauce, lemon – 6/ea

 

RI Cherrystone Clams*

Freshly shucked clams, Champagne mignonette, cocktail sauce – 2.50/ea

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Soups and Salads

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New England Clam Chowder

RI classic, clams, potatoes, cream - 14

 

French Onion Soup

Caramelized onions in beef broth, topped with toasted focaccia and melted Gruyère cheese - 16

 

Wedge Salad ​

Iceberg, grape tomatoes, crisp bacon, blue cheese crumbles, blue cheese dressing - 16

 

Classic Caesar

Chopped romaine and croutons tossed with house-made Caesar dressing - 18

Add: White anchovy 2.5

 

Salade Fleur

Mixed greens, candied walnuts, gorgonzola and balsamic vinaigrette - 16

 

Quinoa

Chopped dates, served warm over arugula, light lemon herb vinaigrette [V] - 16

 

Add: Chicken 9 | Shrimp 12 | Salmon 14

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Small Plates

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Hummus Platter

Chickpeas, tahini, Meyer lemon, olive oil, served with vegetables, sliced flatbread [V] - 18

 

Crab Cakes

House-made lump crab meat, panko, fresh herbs, lemon zest, lobster tartare sauce - 21

 

Baked Brie in Puff Pastry

Fig jam, apples, grapes, and crostini - 18

 

Meatballs

Ground beef, house-made marinara, fresh ricotta | Two per order - 14

 

Charcuterie

Chef’s selection of fine cheeses, prosciutto, mortadella, salumi, onion–fig jam, spicy jam, crostini - 28

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Entrées

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Filet Mignon Le Fleur*

Sliced 10 oz. filet mignon topped with house-made chimichurri and served over house-made steak sauce, with pomme purée and seasonal vegetables – 60

 

New York Strip

16 oz, herbed garlic compound butter, served with pomme purée and seasonal vegetables – 65

 

Poulet au Citron

Statler chicken, lemon, white wine, tomatoes, artichokes, lemon caper sauce, pomme purée - 32

 

Easter Ham Dinner

Glazed ham with golden raisin and caramelized onion sauce, pomme purée, and honey-glazed carrots – 38

 

Duck À l’Orange

Half crispy duck with mashed potatoes and seasonal vegetables - 36

 

Rosemary Herb Encrusted Rack of Lamb     

Mint au jus, pomme purée, and seasonal vegetables - 40

 

Sesame Encrusted Salmon

Faroe Island salmon filet, pan seared, sweet chili glaze, pomme purée - 32

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Pasta

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Linguini and Clams 

Fresh linguini tossed with locally harvested littlenecks, baby clams, crushed red pepper, fresh herbs - 28

 

Buffalo Chicken Alfredo

With penne pasta - 28

 

Pasta Bolognese

Lamb, veal, and ground beef with house-made pappardelle - 29

 

Lobster Mac and Cheese

Cavatappi pasta, butter-poached lobster, and house-made cheese sauce - 30

 

Mushroom Ravioli

Ratatouille ravioli, vegetable broth, fresh vegetables [V] - 26

 

Pasta Flight 

Choose 3 from the pasta options above - 32

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Sides

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Pomme Purée

Buttery mashed potatoes - 10

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Seasonal Vegetables - 8

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Lobster Macaroni and Cheese - 15

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Honey-Glazed Carrots - 10

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Ratatouille

Oven-roasted vegetables, marinara sauce, Pecorino cheese - 15

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Dessert Special

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Carrot Cake

Pastry Chef James’ Recipe - 15