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DINNER MENU
APPETIZERS BISTRO ZUPPA 13 steamed mussels in a spicy red tomato broth with roasted garlic crostini *RAW NARRAGANSETT LITTLENECKS 12 half dozen *RAW LOCAL OYSTERS 13 half dozen *SEAFOOD TOWER 48 local littlenecks, local oysters, shrimp cocktail, king crab legs, PEI Mussels CHEESE TOUR 18 handpicked selection of artisanal cheese HONEY ROASTED TOMATO BRUSCHETTA 12 creamy citrus ricotta SWEET CORN ARANCINI 11 red onion marmalade SHRIMP COCKTAIL 12 bloody mary cocktail sauce SOUPS & SALADS AWARD-WINNING NE CLAM CHOWDER 8 LOCAL GAZPACHO WITH LEMON CREAM 7 BISTRO “CHOPPED” SALAD 9 with mixed greens, honey dijon vinaigrette & seasonal vegetables HEIRLOOM TOMATO CAPRESE SALAD 9 with pesto-balsamic drizzle ROASTED BEET SALAD 10 with mixed greens, white balsamic vinaigrette, citrus-thyme ricotta & candied walnuts CLASSIC HEARTS OF ROMAINE CAESAR 9 with grilled ciabatta croutons & shaved parmesan ENTREES PAN - SEARED COD 26 with lemon beurre blanc, fried capers & tomato confit over citrus jasmine rice RHODE ISLAND - STYLE CIOPPINO 34 PEI mussels, local littlenecks, cod, shrimp, king crab legs over citrus jasmine rice with a grilled crostini GRILLED VEGETABLE RAVIOLI 23 with roasted tomatoes, goat cheese & arugula CHICKEN MARSALA 19 with sautéed wild mushrooms & decadent Cabot 83 mashed potatoes *CREAMY GORGONZOLA BISTRO STEAK 34 over decadent Cabot 83 mashed potatoes SEAFOOD & LINGUINE 26 shrimp, mussels, clams, lemon & parsley in white wine sauce *LOCAL COFFEE PORK TENDERLOIN 24 with a roasted red pepper romesco, basil pesto & decadent Cabot 83 mashed potatoes SCALLOP & PEPPERED BACON RISOTTO 28 with arugula & roasted tomato confit Murray Farms Certified Organic CITRUS CRANBERRY CHICKEN 24 served with jasmine rice |
LUNCH MENU
APPETIZERS BISTRO ZUPPA 13 steamed mussels in a spicy red tomato broth *RAW LOCAL OYSTERS 12 half dozen CHEESE TOUR 18 hand-picked selection of artisanal cheese HONEY ROASTED TOMATO BRUSCHETTA 12 citrus ricotta SWEET CORN ARANCINI 11 red onion marmalade SHRIMP COCKTAIL 12 blood mary cocktail SALADS/SOUP AWARD WINNING NE CLAM CHOWDER 8 LOCAL TOMATO GAZPACHO 7 with lemon cream HEIRLOOM TOMATO CAPRESE SALAD 9 with pesto-balsamic drizzle ROASTED BEET SALAD WITH HERBED SHRIMP 15 mixed greens, white balsamic vinaigrette, citrus-thyme ricotta & candied walnuts CLASSIC HEARTS OF ROMAINE CAESAR WITH LEMON CHICKEN 14 grilled ciabatta croutons & shaved parmesan SANDWICHES served with choice of bistro greens or homemade bistro chips SAM ADAMS FISH SANDWICH 13 coleslaw, tartar sauce, mesclun greens BISTRO BLT 11 cherry wood smoked bacon, roasted garlic aioli, heirloom tomatoes, baby arugula CAPRESE FOCACCIA 11 fresh mozzarella, local tomatoes, arugula & pesto *BISTRO BURGER 14 red onion marmalade, mesclun greens, camembert cheese & a dijon aioli CHICKEN SANDWICH 13 heirloom tomato, fresh mozzarella, balsamic glaze & mesclun greens ENTREES CITRUS CRANBERRY GLAZED CHICKEN 19 over jasmine rice SEAFOOD LINGUINE 26 shrimp, mussels, clams, lemon & parsley in a white wine sauce FISH N’ CHIPS 17 with tartar sauce & french fries *LOCAL COFFEE PORK TENDERLOIN 24 roasted red pepper romesco, basil pesto & decadent cabot 83 mashed potatoes |
*Consumption of raw or under-cooked foods of animal origin will increase your risk of food borne illness.
Consumers who are vulnerable to food borne illness should only eat food from animals thoroughly cooked.
It is the consumer’s responsibility to notify staff of any food allergies prior to ordering.
20% Gratuity will be added to parties of 8 or more
Consumers who are vulnerable to food borne illness should only eat food from animals thoroughly cooked.
It is the consumer’s responsibility to notify staff of any food allergies prior to ordering.
20% Gratuity will be added to parties of 8 or more
