The Spread Greenwich

3 X Oysters 3 X Clams 1 X Shrimp

6 X Oysters 6 X Clams 2 X Shrimp

9 X Oysters 6 X Shrimp 9 X Clams

12 X Oysters 10 X Shrimp 12 X Clams

24 X Oysters 6 X Clams 12 X Shrimp 6 X Crab Claws

Gluten-Free? NO Wheat Flour, Corn Flour, Butter, Heavy Cream, Sour Cream, Eggs, Sugar, Salt

MARINATED BEETS: Marinated beets, arugala, mandarin segments, candied pistachios, honey mascarpone, tossed in a grapefruit vinaigrette.

Buttercup iceberg lettuce and gorgonzola dolce tossed in our House dressing and garnished with bacon crumbs. Detailed Description: House dressing- Dijon mustard, white wine, garlic, lemon, egg and olive oil Gorgonzola dolce- younger, “sweeter,” milder and softer than its counterpart

CUCUMBER SALAD: Persian cucumbers, shallots and dill tossed with lemon juice and olive oil, topped with a dollop of Greek yogurt

Endive, julienned green apples, toasted almonds, crumbled feta tossed in a grapefruit infused balsamic. Endive (on-deeve) is a green leafy green vegetable with canoe-shaped leaves. The leaves are bitter, but get sweeter when cooked.

Massaged Kale with salted pumpkin seeds, sliced avocado and goat cheese, tossed in our house dressing. House dressing- Dijon mustard, white wine, garlic, lemon, egg and olive oil

Fresh-cut watermelon, cherry tomatoes, and red onions tossed in a sherry vinaigrette. Topped with feta cheese and fresh mint.

Gluten-Free? NO Wheat Flour, Corn Flour, Butter, Heavy Cream, Sour Cream, Eggs, Sugar, Salt

Slow-Cooked beef tongue tossed with arugula and trufle vinaigrette and served over bruschetta. Tongue: brined for two weeks and slow-cooked for 4 hours. Sliced very thin with deli slicer. Bruschetta: Grilled bread with olive oil, garlic and salt

Brussel Sprouts: Flash Fried brussel sprouts tossed in honey and topped with crumbled feta cheese.

Dried chorizo, shrimp (51/60 per lbs.), heavy cream, garlic, shallots, spanish onions, roasted piquillo peppers, potatoes, white wine, thyme, salt & pepper. Garnished with olive oil and served with garlic croutons. Garlic Croutons: Diced sourdough tossed in smoked paprika, garlic, herbs and Parmesan. Then toasted.

Grilled corn off the cob, butter, salt & pepper, lemon aioli, cotija cheese, paprika

Thick slice of pork and chicken liver pate served with cornichons, dijon mustard, toast points, olive oil, sea salt and pepper. Pate: Ground pork, chicken liver, herbs, heavy cream and then allowed to sit for 6 hours. It is then pressed, molded and cooked in a bain marie (piece of equipment used to cook molds held in water but only use steam). It is then pressed again and cooled.

5 Fritters - made with fresh Cod, Yukon mashed potatoes, butter, heavy cream, salt & pepper, Panko-crusted and then fried, served with garlic aioli and garnished with chives.

Three veal and ricotta meatballs in marinara sauce served with Anson Mills polenta. Topped with a fontina fondue, fresh basil and basil oil.

Mixed variety of olives marinated in citrus and rosemary. Marinade: Lemon and orange peels, garlic, rosemary and thyme

Roma tomatoes, Spanish onions, butter, Liquid smoke, salt & pepper. Served with a dallop of whipped rocotta, fresh basil, basil oil and garlic toast points. Toast Points: thinly-sliced baquette buttered then rubbed with fresh garlic cloves.

Duck liver marinated in salt, pepper and brandy, double flash boiled, and rolled. Served chilled, sliced thick from rolled pate and glazed with olive oil, sea salt and fresh pepper, served with fig jam and toast points.

Prince Edward Island Mussels (18 ozs) tossed in red curry coconut milk, shallots, garlic, ginger, jalapenos, mint, cilantro and dill. Garnished with scallions, seasame seeds, sliced nori and toast points. Curry Sauce: Coconut milk, red curry, fish sauce, Asian sweet chili sauce.

Marinated Pork Belly (7.5 oz) pan-seared and finished in the oven basted with maple syrup and crushed red peppers, served on a potato cake on top of black garlic spread. Garnished with jalapeno pico de gallo and micro-greens. Pork Belly Marinade: Honey, salt & pepper, parsley, rosemary, garlic, bay leaves and water. Potato Cake: Shredded potato, AP Flour, paprika, salt & pepper, garlic powder, onion powder and eggs.

Seasoned Shrimp, carmalized onion, served on a quinoa cake, with chorizo sauce, basil oil and micro greens. Seasoned Shrimp: Canola Oil, cayanne pepper, salt & pepper. Chorizo Sauce: Quinoa Cake: Quinoa, AP flour, eggs, parsley, sauteed white onions, water, olive oil, salt & pepper.

Guest Description: Black and blue seared tuna rolled in black pepper and served with a cilantro mango salsa and avocado mash. Finished with a wasabi cream, unagi and garnished with ikura. Detailed Description: Salsa- diced mango, chopped cilantro and red onions, diced tomatoes and lemon juice. Cream- Wasabi paste and crème fraiche Mash- avocados and jalapenos

Gluten-Free? NO Wheat Flour, Corn Flour, Butter, Heavy Cream, Sour Cream, Eggs, Sugar, Salt

Wild Alaskan Salmon cooked to order temp, served with diced zucchini & squash, green lentils & bacon, cooked with butter and sherry vinegar. Garnished with spicy cucumber relish. Cucumber Relish: white vinegar with salt and sugar, sambla and cilantro.

Gluten-Free? NO Wheat Flour, Corn Flour, Butter, Heavy Cream, Sour Cream, Eggs, Sugar, Salt

Gluten-Free? NO Wheat Flour, Corn Flour, Butter, Heavy Cream, Sour Cream, Eggs, Sugar, Salt

Hand-cut home made french fries