with rosemary and chili

rotating seasonal vegetables with aioli

with mustard butter

with housemade crackers

tossed with garlic, parsley and lemon zest

with buratta, tomatoes, arugula

turnip, radish, XO sauce

charred broccoli, pickled onion, sun gold tomatoes, feta

chow-chow, mustard butter, pretzel roll

with garden remoulade, arugula, sweet roll

beef sourced from New England blended with RI mushrooms, smoked tomato jam, VT cheddar cheese, milk bun

fried potatoes, romesco, Gastros chorizo

root vegetable tops pesto, summer squash, grana padano

cured meats Gastros sausage served with pickles and mustard (serves 2)

with roasted tomatillo salsa, queso fresco, fresh corn (serves 2-3)

a sampling of this and that from our menu (serves 3-4)

with vanilla bean ice cream

with vanilla bean ice cream and drizzled caramel

salted caramel ice cream between shortbread cookies

rotating fruit (see menu board)