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Valentine's Weekend Dinner Menu

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Valentine's Weekend Dinner Menu

Friday, February 12th - Sunday, February 14th

 

 


 

STARTERS

 

Crispy Point Judith Calamari  16

Hot Cherry Pepper Relish, Smoky Pepper Aioli and Lemon

Lump Crab Cakes  14

Spicy Chili Aioli, Citrus and Micro Salad

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

Cheese Pizza  12

Pomodoro Sauce, Fresh Mozzarella and Parmesan Cheese, Fresh Basil, Extra Virgin Olive Oil

ADD ($2 Each): Pepperoni, Grilled Chicken, Spicy Soppressata, Parma Prosciutto, Shrimp, Italian Sausage

Spinach Pizza  14

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

 

Gluten Free Pizza Crust Available Upon Request

 

SOUPS AND SALADS

 

Cream of Butternut Squash Soup  8

Goat Cheese Crostini, Sundried Cranberries, Pumpkin Seed Oil Drizzle

New England Corn and Lobster Chowder  9

Red Bliss Potato, Applewood Smoked Bacon, Cream, Fresh Thyme

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 and Pepper

ADD: White Anchovies  1

Boston Bibb Salad  10

Bosc Pears, Candied Pecans, Goat Cheese Crumbles, Smoky Maple Vinaigrette

Burrata Salad  12

Vine Ripened Tomato, Arugula, Parma Prosciutto, Crostini, Aged Balsamic Vinegar, Olive Oil

 

ADD TO YOUR SALAD:

Grilled Salmon*  12

Grilled Chicken Breast  8

Grilled U-10 Shrimp  15

Seared U-10 Sea Scallops  15

 

RAW BAR

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

 

Colossal Shrimp Cocktail  20

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, Olive Oil, Parmesan

Lobster Ravioli  28

Pink Lobster Sauce, Chive Oil, Fines Herbes

Angel Hair  21

Eggplant alla Parmigiana Napoleon, Herb Ricotta, Pomodoro Sauce and Pecorino

Linguine  25

Local Little Necks Aglio Olio, Pinot grigio, Pepperoncino and Parsley Leaves

 

Whole Wheat Penne and Gluten Free Penne Available Upon Request

 

ENTREES

 

Chicken Scallopine  24

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

Grilled Pork Tenderloin*  25

Candied Sweet Potato Puree, Brussels Sprouts with Crispy Pancetta, Pecan Crumble, Pear and Cranberry Chutney

Filet Mignon*  38

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

Surf & Turf  39

6 oz. Petite Filet Mignon and 2 Baked Stuffed Shrimp, Creamy Mashed Potatoes, Sautéed Spinach, Bordelaise and Drawn Butter

Braised Beef Short Ribs  28

Creamy Mashed Potatoes, Roasted Carrot and Broccolini, Natural Jus

Herb Crusted Baked Sole  24

Lemon, Warm Bliss Potato and Fennel Salad, Sauce Puttanesca

Salmon Poêle*  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 Puree, Brussels Sprouts with Crispy Pancetta

Baked Stuffed Shrimp  28

Creamy Mashed Potatoes, Sautéed Spinach and Drawn Butter

Blackened Line-Caught Swordfish  28

Caramelized Onion and Potato Hash, Asparagus, Black Bean Salsa, Orange Beurre Blanc

 

 

Before placing your order, please inform your server if you or a person in your party has a food allergy.

*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.