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40 OCEAN ROAD

NARRAGANSETT, RI

WELCOME TO THE

WELCOME TO THE

40 OCEAN ROAD

NARRAGANSETT, RI

40 OCEAN ROAD

NARRAGANSETT, RI

DINNER MENUDINNER MENU

2018

WINES BY THE GLASSSPARKLING

Prosecco, Lamarca, Veneto, Italy NV // 9 /34 Pere Mata, Cava ‘Cupada Rose’ Catalonia, Spain NV // 12/42 Domaine Collin, ‘Cuvee Tradition’ Brut, Cremant de Limoux, France NV // 11/40 Champagne, Duval Leroy, Oeuilly, France NV // 18/36 375ML Rivarose, Sparkling Rose, France NV // 9 /34

WHITEPinot Grigio, Spasso, Veneto, Italy, 2017 // 7.5/28Pinot Gris, Vista Hills ‘Treehouse,’ Dundee Hills, OR 2014 // 9.5/36 Chardonnay, Newport Vineyards, Newport, Rhode Island 2016 // 8 /28 Chardonnay, Irony ‘Small Lot Reserve’ , Monterey, CA 2015 / / 9 /34 Chardonnay, Hahn ‘SLH’, Santa Lucia Highlands, CA 2015 // 13.5/50 Riesling, Trimbach, Alsace, FR 2014 // 13/48 Sauvignon Blanc, Babich ‘Black Label’, Marlborough, NZ 2017 // 9 /34 Sauvignon Blanc, Domain Franck Millet, Sancerre, FR 2017 // 14/54 Gruner Veltliner, Steininger, Kamptal, Austria 2016 // 10.5/40Colombard /Ungi Blanc, Domaine de Millet, Cotes de Gascogne, FR 2017 // 7/26Muller-Thurgau /Gewurtzraminer/Riesling /Pinot Gris, Montinore ‘Borealis’, Willamette Valley, OR 2016 // 10 /38Carricante, Alta Mora, Etna Bianco, Sicily 2016 15/58Clairette /Rousanne,Jean Luc Columbo ‘Les Abeilles’ Cote du Rhone”, FR 2016 // 9.5/36

ROSEVinhao/Azal /Borracal, Casal Garcia, Vinho Verde, Portugal, 2017 // 7/26 Sangiovese/Sciacarello /Grenache, Domaine Barcelo, Ile de Beaute, FR 2017 // 7.5/28 Tempranillo, Bodega Latue, La Mancha, Spain, 2017 // 8 /30 Agiorgitiko /Moschofilero, Domaine Skouras ‘Zoe’, Peloponnese, Greece 2017// 8.5/32 Grenache/Cinsault /Syrah, ‘The Palm’ by Whispering Angel, Coteaux d’Aix-en-Provence, France 2017 // 10.5/40Plousard, Domaine Rolet, Jura, France 2016 // 14/54

REDPinot Noir, Le Val, Pays d’Oc, France, 2016 // 7.5/28 Pinot Noir, Rock Point, Rogue Valley, Oregon 2016 // 10 / 38 Cabernet Sauvignon, Parducci ‘Small Lot’, Mendocino County, CA 2016 // 8 /32 Cabernet Sauvignon, Ghost Pines, Napa /Sonoma Counties, CA 2016 // 11/40 Cabernet Sauvignon, Priest Ranch ‘Estate Grown’, Napa Valley, CA 2015 // 18/68 Merlot, Cabernet Sauvignon, /Syrah /Petit Sirah, Force of Nature, Paso Robles, CA 2014 // 10.5/40 Sangiovese, Torrebruna, Tuscany, Italy 2015 // 7.5/28 Cabernet Franc, Jonathan Edwards, Connecticut 2016 // 12/46 Malbec, Mi Terruna ‘Uvas’, Mendoza, AR 2016 // 8 /30 Gamay, Vincent Caille, Muscadet, France 2016 // 10.5/40 Negroamaro/Malvasia Nero, Copertino ‘Riserva’ Puglia, Italy 2008 // 9.5/36Carmenere, Chocolan ‘Reserva’, Maipo Valley, Chile 2014 // 12.5/49 Vino Rosso/ Paolo Scavino, Italy // 7.5/28

COCKTAILS MADE WITH NEW ENGLAND SPIRITS Jettison Rocket // 11

Sons of Liberty Vodka, Lemon Juice, Honey, Arugula, Salt Rhubarb Blush // 8.5

Sons of Liberty Gin, Aperol, Lime Juice, Rhubarb Bitters Excusez Moi // 9.5

Privateer Silver Reserve Rum, Passion Fruit, Coconut Water, Simple Syrup An Evening with Rose // 11.5

Hanger 1 Rose Vodka, Sons of Liberty Gin, Rosemary Simple Syrup Lavender Haze // 11

Wildmoon Lavender Liqueur, Prosecco

SPIRITS FROM ACROSS THE SEA Machu Mango // 10

Pisco, Mango Juice, Lime & Lemon Juice, Egg White P’EM // 10.5

Bulleit Bourbon, Peach Liquor, Peach Puree, Simple Syrup Modern Bellini // 9.5

Georgia Peach Juice, Prosecco Carthusian Collins // 11

Crop Cucumber Vodka, Chartreuse, Lime, Simple Syrup, Celery Bitters, Club Soda Ty One // 8

Lemon Vodka, Espresso, Agave, Tonic The Fume // 10

Mezcal, Lemon Juice, Simple Syrup, Mint, Cucumber, OJThe MG // 8.5

Gewurtztraminer, Ginger, Agave, Sparkling Wine, Tabasco Watermelon Margarita // 10

Tequila Blanco, Watermelon Bols, Simple Syrup, Lime Juice, AgosturaTito’s Tee-Time // 8.5

Tito’s Vodka, Lemonade, Iced Tea, Mint Simple Syrup

BURGERS & SANDWICHESSERVED WITH COAST GUARD HOUSE FRIES *Sunset Farm Bacon Burger // 16.5½ ground beef, ½ ground bacon, crispy onion strings, arugula, cheddar, garlic aioli, sunny side up farm egg

*Angus Burger // 11.5lettuce, tomato, red onion, served on a brioche bunADDcheddar or gorgonzola // 1fried onion strings // 2bacon // 1.5sauteed mushrooms // 2

Lobster Roll // 19.5fresh herbs, citrus aioli, lettuce, buttered brioche roll

Fish Sandwich // 12.5 fried fish, creole remoulade, lettuce tomato, pickled slaw, brioche

*Salmon ‘Club’ // 14.5cheddar, bacon, chipotle ranch, arugula, tomato, ciabatta

Crispy Eggplant // 11chickpea, marinated tomato, feta, arugula, roasted garlic-tahini aioli, ciabatta

PASTAGLUTEN FREE PASTA AVAILABLE UPON REQUEST // 2 ADDITIONAL

House Made Lobster Ravioli // 26.5peas, scallions, shallots, brandy cream, lobster claw garnish

Linguini & Clams // 19native little neck clams, fresh herbs, garlic, white wine, butter

Rigatoni Bolognese // 19classic beef, veal & pork ragu tossed with fresh rigatoni

Lobster Mac & Cheese // 26three cheese veloute, tomato, fresh herbs, baked crust

Spicy Shrimp Bucatini // 24broccolini, mint, basil, cilantro, olive oil, lemon, garlic, breadcrumbs

Penne Pecorino // 17penne, grape tomato, arugula, extra virgin olive oil, pecorino romano with shrimp // 25 with chicken // 20

SEA*North Atlantic Salmon // 24sesame garlic broccolini, citrus beurre blanc, black barley

*Pan Roasted Sea Scallops (Georges Bank) // 26.5 Gluten Freepolenta, tomato-bacon jam, local greens

Monkfish // 24.5 Gluten Freecoconut-curry, bok choy, butternut squash, radish sprouts

Fish & Chips (Gulf of Maine) // 16.5crispy beer battered, cole slaw , fries, tartar sauce

Fried Whole Belly Clam Dinner // priced to market cole slaw & french fries

Halibut // 31 succotash, corn custard, smoked romesco broth

Swordfish // 28 fregola, escabeche, basil aioli, marinated cucumber tomato & red onion salad

*Tuna // 29Sesame-hijiki-crusted, sashimi quality, served rare, cool soba noodle, cucumber, edamame, & ponzu

STEAMED LOCAL LOBSTER // Market Price Gluten Free

Served with Today’s Sides & Butter

LAND*Pork Chop “Niman Ranch” // 25 Gluten freecorn tamale, salsa crudo, poblano sauce, lime crema, cilantro

*Prime NY Strip Steak 12 oz // 32 Gluten Freechili rub, roasted potato, grilled greens, chimichurri, cotija cheese

*Filet Mignon 8 oz // 33 Gluten Freered wine reduction, herbed butter, crispy potato, wilted greens, carrots

*Waygu Ribeye Filet “Snake River Farm” 10 oz // 50Gluten free – Al la carte

SIMPLY GRILLED SIMPLY PREPARED , DRIZZLED WITH EXTRA VIRGIN OLIVE OIL AND LEMON, SERVED WITH ARUGULA

*8oz Salmon // 17 Gluten Free

10oz Chicken // 14 Gluten Free

8oz Swordfish // 19 Gluten Free

*8oz Skirt Steak // 18 Gluten Free

Pan Seared Jumbo Shrimp (5) // 18.5 Gluten Free

SNACKS & SIDESBrussel Sprouts, Smoked Bacon, Raisin // 6

Gluten Free

Farm Fresh Vegetable // priced to market Gluten Free

Baked Potato // 5 Gluten Free

Fregola // 8 red onion, fragrant herbs, red pepper flakes

Succotash // 7

Grilled Greens, Chimichurri, & Cotija Cheese // 8

* Please notify your server of any food allergies prior to ordering. Consuming raw or undercooked meat or seafood can increase your chances of food borne illness.

CHEFS Angel Cardona & Ray Montaquila

RAW BAROYSTER VARIETY SUBJECT TO AVAILABILITY*Littleneck Clams // 1.5 per piece½ dozen // 7 dozen // 13 *Oysters // 2.5 each½ dozen // 15 dozen // 27Jumbo Shrimp Cocktail (shell on) // 3.25½ dozen 18 // dozen 35

*ANCHOR PLATTER // 256 oysters, 6 littlenecks, 2 shrimp

*ICE CRUSHER // 4812 oysters, 12 littlenecks, 6 shrimp

SAUCESmignonette • cocktail

SUGGESTED PAIRINGSDuval –Leroy Champagne, Oeuilly, France 18 glass/ 36 bottle 375ml

APPETIZ ERSCalamari (Point Judith R.I.) // 11.5lightly fried rings & tentacles, house pickled pepper relish, citrus vinaigrette & basil

Popcorn Shrimp // 11.5soy-ginger garlic sauce, sesame, scallions, peanuts & romaine

Stuffies (R.I.) // 84 topneck clams, chorizo & bell pepper stuffing

Mussels // 12garlic, shallots, red bell pepper, saffron, fresh herbs, butter

Spanish Octopus // 12.5 Gluten Freechorizo, spicy aioli, tomato-onion-fennel salad, crispy potato, espelette pepper

Lamb Chops // 15.5 Gluten FreeMoroccan spice, citrus preserves, cumin scented yogurt, rabe

Salmon Poke // 12.5ginger scallion dressing , soy, nori, sesame crunch cilantro, red onion

Lobster Corn Tamale // 15.5 lobster, fresh corn, cilantro, chopped tomato, light garlic cream sauce

V8 Platter // 10 Gluten Free roasted, grilled, raw, & fried vegetables, buttermilk-goat cheese dressing

SOUP & SALAD CUP / BOWLNew England Clam Chowder // 4/5.5Lobster Bisque // 6/9Soup of the Moment

Artisan Greens // 7 Gluten Freered onion, grape tomato, cucumber, carrot & house vinaigrette

Arugula // 8.5 yuzu garlic dressing, sesame crouton, pickled radish

Greens & Grain // 10kale, bulgur, granola, feta, almonds, raisins, house vinaigrette

Heirloom Tomato // 10 citrus corn puree, roasted pecan brittle, mint-basil-parsley pesto, cotija cheese

ADD-ONS Gluten FreePan Seared Jumbo Shrimp (3) // 9.75

*Grilled 8oz Salmon // 14

Lobster Claw & Knuckle Meat // 12

Lobster Salad // 12.5

Grilled 6oz Chicken // 6.5

*Pan Seared Scallops (3) // 15

*Skirt Steak 8 oz // 16