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Valentine's Day Weekend

Posted

 

Join us from Friday, February 11th - Monday, February 14th

for Valentine's Day Weekend!!

 

 


 

VALENTINE'S DAY WEEKEND MENU

 

STARTERS

 

Crispy Point Judith Calamari
hot cherry pepper relish, smoky pepper aioli and lemon

Crab Cakes
pickled vegetable relish, spicy chili aioli, chive oil and micro salad

Cheese Board
vermont aged cheddar, maytag blue cheese, goat cheese, brie, honeycomb, grape mostarda, cornichons, olives, crostini
add: charcuterie of parma prosciutto, spicy soppressata, salami

Butternut Squash Bisque
roasted pepita, sundried cranberries, crumbled goat cheese, pumpkin seed oil

New England Lobster and Corn Chowder
red bliss potato, applewood smoked bacon, cream, fresh thyme

 

PIZZAS

 

Margherita
fresh roma tomato, garlic, basil, oregano, olive oil, fresh mozzarella and parmesan

Prosciutto
fig purée, mozzarella, parmesan, topped with white balsamic dressed arugula

 

gluten free pizza crust available upon request

 

RAW BAR

 

served with pickled ginger and shallot mignonette, traditional cocktail sauce, horseradish and fresh lemon

 

Colossal Shrimp Cocktail
U-10 colossal shrimp cocktail (four per order)

Locally Harvested Oysters
served on the half shell (half dozen)

Narragansett Bay Littlenecks
served on the half shell (half dozen)

Seafood Sampler
4 shrimp cocktail, 6 oysters, 6 littlenecks

 

SALADS

 

Caesar
romaine lettuce hearts, shaved grana padano cheese, house croutons
add: white anchovies

Organic Greens
grape tomato, cucumber, carrot ribbons, watermelon radish, balsamic vinaigrette

Burrata
vine ripened tomato, arugula, parma prosciutto, crostini, aged balsamic vinegar, olive oil

Boston Bibb
bosc pears, candied pecans, goat cheese crumbles, smoky maple vinaigrette

 

PASTAS

 

Penne alla Vodka
grilled chicken, basil, olive oil, parmesan

Lobster Ravioli
pink lobster sauce, chive oil, fines herbes

Angel Hair
eggplant alla parmigiana napoleon, herb ricotta, pomodoro sauce and pecorino

Linguine and Clams
local littlenecks aglio olio, pinot grigio, pepperoncino and parsley leaves

 

whole wheat penne and gluten free penne available upon request

 

ENTREES

 

Chicken Scallopine
pan seared chicken cutlets, creamy mashed potatoes, garlicky spinach, madeira-mushroom gravy and concord grape vincotto

Pork Tenderloin
candied sweet potato purée, brussels sprouts with crispy pancetta, pecan crumble, pear and cranberry chutney

Filet Mignon
tenderloin of beef, creamy potato purée, garlicky spinach, bordelaise sauce, traditional béarnaise

Surf and Turf
6 oz. petite filet mignon and 2 baked stuffed shrimp, creamy mashed potatoes, sautéed spinach, bordelaise and drawn butter

Braised Beef Short Rib
creamy mashed potatoes, brussels sprouts and carrots, natural jus

Baked Sole
crumb topping, ragu of cannellini beans, pancetta, tomato and broccoli rabe

Seared Atlantic Salmon
beluga lentils, roasted winter vegetables, apple-fennel compote

Day-Boat Colossal Scallops
roasted carrot purée, charred broccoli, maple-bacon-tomato jam

Baked Stuffed Shrimp
creamy mashed potatoes, sautéed spinach, citrus beurre blanc

Grilled Lamb Chops
red bliss hash with bacon and caramelized onion, asparagus, truffle lamb jus