Food & Drinks

Indulge in renowned Chef Rachel Klein’s innovative take on Contemporary American cuisine and wash it all down with a specialty martini or crisp cold brew.

SALADS

CAESER SALAD
Hearts of romaine, Parmesan emulsion, white anchovies, Parmesan crisp

SEAPORT WEDGE
Baby iceberg, bleu cheese, Applewood-smoked bacon, shoestring onions

CHOPPED SALAD
Baby greens, avocado, cucumber, tomato, red onion, red bell pepper, snow peas, sweet chili-basil vinaigrette, crispy noodles

APPETIZERS

VEGETARIAN SPRING ROLLS
Sweet chili dipping sauce

RHODE ISLAND STYLE CALAMARI
Chopped cherry peppers, smoked chili aioli

SWEET & SPICY CHICKEN LOLLIPOPS
Cashews, sweet Thai chili sauce

CHICK PEA FRIES
Tamarind, mint green chili sauce, cilantro

PORK DUMPLINGS
Star anise-spiced soy sauce

TRIO OF BBQ PULLED PORK SLIDERS
Corn bread, bread & butter pickles, blue cheese slaw

TUNA TARTARE
Cane sugar, chili vinaigrette, currants, Marcona almonds

NEW ENGLAND FAVORITES

NEW ENGLAND CLAM CHOWDER

PAT’S OYSTERS ON THE HALF SHELL
Horseradish, lemon, cocktail sauce

CRISPY CLAMS
Old Bay® mayo

SHRIMP COCKTAIL
“Tamo” cocktail sauce

FISH & CHIPS
Beer batter, curry mayo, fries, piccalilli pickles

CRAB CAKES
Roasted red pepper aioli, corn, cherry tomato, scallion

LOBSTER ROLL
Brioche bun, tarragon, bread & butter pickles, lemon-herb aioli

SANDWICHES

TAMO BURGER
8 oz. Hereford burger, onion roll, lettuce, tomato, pickle, Parmesan, roasted garlic steak fries (Gorgonzola, American, Swiss-smoked Cheddar, Boursin®, Cheddar, bacon, mushrooms, caramelized onion, roasted red pepper)

LENTIL BURGER
Middle Eastern spices, onion roll, raita, tamarind, cucumber chop salad

TURKEY BLT
Applewood-smoked bacon, Wasabi mayonnaise, cranberry chutney, tomato, lettuce, sweet potato fries

GRILLED CHEESE
Brioche, Cheddar cheese, sweet potato fries   (add bacon 1.50)

OPEN-FACED GRILLED SWORDFISH
Yuzu caper aioli, tomato, roasted pepper, alfalfa sprouts

PIZZA

APPLEWOOD-SMOKED BACON
Caramelized Vidalia onion, Fontina cheese

BBQ CHICKEN
Red onion, cilantro, smoked Mozzarella cheese

WILD MUSHROOMS
Baby arugula, herbs, truffle drizzle, Asiago and Ricotta cheese

CHEF’S DAILY PREPARATION

ENTREES

RICOTTA GNOCCHI
Morels, Brussels sprout leaves, fava beans, shallot cream, aged Marieke Gouda cheese

GIANNONE CHICKEN
Raclette Polenta, wild mushrooms, calvados cream, local apples

PAN-ROASTED SALMON
Parsnip puree, gem lettuce, grapefruit, radish

GEORGES BANK SCALLOPS
Corn, heirloom tomato, white wine-braised fingerlings, tarragon

STEAK HOUSE

(Served with young greens & choice of sauce)

SIRLOIN 12 oz.
Painted Hills Farm

FILET MIGNON 10 oz.
Brandt Farms

RIB EYE 12 oz.
Painted Hills Farm

BLOCK ISLAND SWORDFISH 7 oz.

SAUCE- Bordelaise, Chimichurri, Béarnaise, Coriander-lemon or Au Poivre

SIDES 

BAKED POTATO
Sour cream, chives, sea salt

SAUTÉ GREENS
Olive oil, ginger, garlic

POTATO PUREE
Herbs, truffle drizzle

ASPARAGUS
Olive oil, lemon, sea salt

HEN OF THE WOODS MUSHROOMS
Shallot & herbs

BRUSSELS SPROUTS
Thyme, garlic, pine nuts