The Seafood Bar
At Lento
Poached Shrimp Cocktail.2/ ea
Crab Claw…………...2/ ea
Clams………………..2/ ea
Variety of Oysters…………....2/ea
Inquire with server about today’s variety
Lento roasted oyster with black trumpet mushrooms,
thyme butter, crispy shallots.........................3/ea
Roasted Oyster du Jour………3/ea
Inquire with server about today’s selection
1/2 Lobster…………10
Whole Lobster ……….20
Lobster served Hot or Cold with drawn butter or avocado cocktail sauce
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SEAFOOD
Poached wild gulf shrimp 2. each
Wild littleneck clams on the half shell 2. each
Variety of oysters on the half shell 2. each
Jonah crab claw 3. each
Lento roasted oyster with black trumpet mushrooms,
thyme butter, crispy shallots
3. each
Lobster 10. half / 20.whole
Fruits de Mer—six shrimp, crab claws, oysters, clams, and one whole lobster 30.half / 60.whole
APPETIZERS
Duck fat frites with garlic aioli 6.
Fried calamari, piquillo peppers, chickpeas and garlic aioli 7.
House salad, Freshwise Farms mixed baby greens, sun gold cherry tomatoes, white heirloom
cucumbers, and aged sherry vinaigrette 7.
Local summer squash soup with chive oil and radish micro greens 7.
House made head-cheese, sauce gribiche and fresh baguette 8.
Duck liver pate, baguette, sweet pickled onions 8.
Peach and tomato salad with house made goat cheese, basil and balsamic reduction 9.
Three cheeses, baguette, grilled fruit & nut bread 10.
Grilled flatbread with fresh mozzarella, grilled eggplant, olive oil, organic garlic and pecorino 10.
Steamed littleneck clams with corn, Applewood smoked bacon, white wine and garlic 10.
Tartare of wild coho salmon, beets, pickled zucchini, crème fraiche and garden chives 10.
Local cantaloupe, Prosciutto di Parma, pecorino Toscano, Lento basil & mint 11.
Caprese salad of Green Zebra Farms heirloom tomatoes and fresh mozzarella, with balsamic
vinaigrette, sea salt and assorted basils 12.
Grilled quail over Raindance Harvest heirloom romaine lettuces, applewood smoked bacon and buttermilk chive dressing, balsamic fig relish 13.
Chilled Maine lobster salad, Freshwise Farms arugula, avocado, grapefruit, red onion 15.
PASTA
Potato and whole wheat flour gnocchi with smoked tomatoes, corn and shaved zucchini
in a basil pesto sauce with Parmigiano Reggiano (vegetarian) 17.
Homemade tomato cavatelli tossed in roasted eggplant sauce with local tomatoes, summer squash, basil and olive oil toasted breadcrumbs (Vegan) 17.
Aberdeen Hill Farms braised lamb tossed with spaghetti ala chittara, artichokes, kalamata olives, local tomatoes, olive oil toasted breadcrumbs and Freshwise basil 25.
MAIN
Curried tofu, grilled over a stew of jasmine rice, lentils and chickpeas with zucchini and local tomatoes, vegan raita (vegan) 16.
Crisp zucchini latkes over a buttery heirloom tomato sauce and topped with a grilled
corn salsa and Lively Run feta (vegetarian) 18.
Saturn Farms roasted rabbit leg stuffed with prosciutto and mozzarella with a panzanella salad of tomatoes, cucumbers, peppers, red onions, basil and grilled balsamic croutons 22.
Gansz Farms herb brined chicken roasted under a brick with pommes Sardelaise, chanterelle mushrooms, local spinach and baby leeks, honey roasted fig jus 26.
Oink and Gobble Farms brown sugar brined pork chop, grilled with roasted garlic mashed potatoes, Freshwise Farms braised Swiss chard, grilled peaches and buttermilk onion rings 27.
Wild coho salmon, pan seared, with pommes fondant, local Romano beans sautéed with applewood smoked bacon and tarragon, crab and nasturtium buerre blanc 32.
Bedient Farms 12 oz. NY strip steak, grilled over a sauté of local broccoli, potatoe and roasted sweet red peppers, topped with garlic confit 33.
Crispy skin Gansz Farm duck breast with a creamy polenta of slow roasted leeks, black trumpet mushrooms and Pecorino Romano, grilled baby squash and blackberry jus 35.
Wild Alaskan cod, pan seared over lobster risotto with chanterelle mushrooms, summer squashes and sweet corn sauce, pea tendril sungold tomato salad 35.
Bedient Farms 20 oz T-bone steak with a summer vegetable and potato gratin, horseradish crème fresh, and a locally foraged chanterelle mushroom jus 36.
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