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Easter Dinner Menu

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Easter Dinner Menu

Sunday, April 4th

 


 

APPETIZERS

 

Cheese Board  17

Vermont Aged Cheddar, Maytag Blue Cheese, Goat Cheese, Brie, Honeycomb, Grape Mostarda, Cornichons, Olives, Crostini

ADD: Charcuterie of Parma Prosciutto, Spicy Soppressata, Salami  8

Crispy Point Judith Calamari  16

Hot Cherry Pepper Relish, Smoky Pepper Aioli, Lemon

Lobster Pizza Bianca  20

Béchamel Sauce, Marscapone, Mozzarella, Parmesan, Goat Cheese, Chives, Paprika Oil

Spinach Pizza  14

Artichoke Pesto, Caramelized Onions, Feta Cheese, Kalamata Olives, Roasted Peppers

Lump Crab Cakes  14

Spicy Chili Aioli, Citrus and Micro Salad

Creamy Hummus  10

Sumac, Mixed Olives, Grape Leaves, Crudite, Brick Oven Flatbread

 

Gluten Free Pizza Crust Available Upon Request

 

SOUPS AND SALADS

 

Seafood Chowder  9

Chopped Clams, Baby Shrimp, Bay Scallops, Applewood Smoked Bacon, Corn, Potatoes, Cream, Thyme

Chicken & Escarole Soup  7

Diced Vegetables, Ditalini Pasta, Cannellini Beans, Parmesan Cheese, Olive Oil

Organic Greens Salad  8

Grape Tomato, Cucumber, Carrot Ribbons, Watermelon Radish, Balsamic Vinaigrette

Caesar Salad  10

Romaine Lettuce Hearts, Shaved Grana Padano Cheese, House Croutons, Pepper

ADD: White Anchovies  1

CG Chopped Greek Salad  10

Butter Lettuce, Feta Cheese, Sweet Onion, Cucumber, Kalamata Olives, Red Peppers, Tomato, Sherry Vinaigrette

Burrata Salad  12

Vine Ripened Tomato, Arugula, Smoky Tomato Vinaigrette, Crostini, Olive Oil, Aged Balsamic

 

RAW BAR

Served with Pickled Ginger and Shallot Mignonette, Traditional Cocktail Sauce, Horseradish and Fresh Lemon

 

Colossal Shrimp Cocktail  16

U-10 Colossal Shrimp Cocktail (four per order)

Locally Harvested Oysters*  16

Served on the Half Shell (Half Dozen)

Narragansett Bay Littlenecks*  11

Served on the Half Shell (Half Dozen)

Seafood Sampler  42

4 Shrimp Cocktail, 6 Oysters*, 6 Littlenecks*

 

PASTAS

 

Penne a la Vodka  24

Grilled Chicken, Basil, Parmesan, Olive Oil

Mezze Rigatoni  22

Traditional Bolognese Ragu with Sofrito and Pomodoro, Parmesan, Fresh Basil

Lobster Ravioli  34

Pink Vodka Sauce, Fresh Lobster Meat, Olive Oil, Shaved Grana Padano, Fresh Basil

Linguine  25

Local Little Necks Aglio Olio, Pinot Grigio, Pepperoncino, Parsley Leaves

 

Whole Wheat Penne and Gluten Free Penne Available Upon Request

 

ENTREES

 

Grilled Virginia Ham  25

Candied Sweet Potato Purée, Broccolini, Dijon Mustard, Raisin Glaze

Baby Lamb Rack Chops*  38

Bacon-Caramelized Onion Hash, Tzatziki, Asparagus, Truffle Lamb Jus, Aleppo

Filet Mignon*  38

Tenderloin of Beef, Creamy Potato Purée, Garlicky Spinach, Bordelaise Sauce, Traditional Bearnaise

Chicken Scallopine  24

Pan Seared Chicken Cutlets, Creamy Mashed Potatoes, Garlicky Spinach, Madeira-Mushroom Gravy, Concord Grape Vincotto

Salmon Poéle*  28

Pan Seared with Green French Lentils, Matignon of Winter Root Vegetables, Red Wine Jus, Tomato Jam

Day-Boat Colossal Scallops  35

Pan Seared with Purple Parmesan Risotto, Maple Butternut Squash Purée, Brussels Sprouts with Crispy Pancetta

Herb Crusted Baked Sole  24

Lemon, Warm Bliss Potato and Fennel Salad, Sauce Puttanesca

Line Caught Grilled Swordfish  32

Persian Rice (Saffron, Raisins, Almonds, Cilantro), Asparagus, Orange Beurre Blanc, Piquillo Relish

 

 

*These items may be raw or under cooked, or may contain raw or under cooked ingredients. Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

 


 

Reservations Available from 11:30am - 7pm