-LOCAL APPETIZERS-
**SWEET POTATO WONTONS ~ Steamed homemade wontons filled with Schartner’s Farm sweet potatoes and Narragansett Creamery ricotta cheese, then topped with a roasted garlic sherry cream ….9
**GINGER SCALLOPS ~ Fresh Sea Scallops seared with roasted garlic and bamboo in a ginger, citrus fruit, and soy glaze garnished with fresh peapods and a sweet chili & mango drizzle….14
**CRAB JOHNNY CAKES ~ Two homemade crab cakes made with local Kenyon Grist Mill’s johnny-cake mix served over a bed of baby spinach then topped with Lemoncello and artichoke cream….13
**CITRUS PESTO CALAMARI ~ Calamari from Point Judith Town Dock fried and served with lemons, capers, roasted red peppers, roasted garlic, and spinach all sauteed with basil pesto, Lemoncello, and white wine….11
**ORIENTAL CALAMARI ~ Calamari from Point Judith Town Dock fried and served with mushrooms, water chestnuts, peapods, bamboo shoots, and scallions all sauteed in a
soy-ginger glaze….11
**CHIPOTLE & BLUE CHEESE SAUSAGE ~ Homemade sausage filled with Pat’s Pastured pork, blue cheese, bacon, and smoked S&P Gardiner peppers oven roasted then served with bruchetta topped with crumbled blue cheese, cheddar & mozzarella……….11
**BRUSSEL BITES~ Local brussel sprouts flash fried then tossed in herbed parmesan cheese and served with smoked S&P Gardiner pepper aioli….9
**ASIAN GINGER BACON~ Slow braised Pat’s Pastured pork belly confit style pan crisped, topped with Asian ginger BBQ served with Laurel Hill micro greens….10
**GRILLED OYSTERS & CORN~Four grilled native oysters drizzled with Sriracha *& lime butter then served over Cajun toasted creamed corn….12
-RHODY FAVORITES-
**BASKET OF CHIPS ~ A basket full of homemade chips made from Schartner’s Farm potatoes served with chipotle aioli….6
CHOWDA ~ Homemade chwder made with fresh local clams, S&P Gardiner herbs, Rhody Fresh cream, onions, red peppers, celery and potatoes garnished with a grilled
Rhode Island native oyster….8
RIB APP. ~ Organically raised baby-back ribs smothered in a homemade hickory,
honey, & onion BBQ….7
BAKED BRIE ~ Brie on a reduction of red wine & Schartner’s Farm berries, topped with a mango drizzle, Cajun nuts, and served with homemade pita chips….11
SEARED AHI TUNA ~ A five ounce tenderloin of Ahi tuna sesame seared, rubbed with ginger, and topped with scallions and a sweet chili mango reduction……….14
-SALADS-
Add chicken….5 Add shrimp….7 Add scallops….9
**HOUSE ~ Locally grown organic mixed greens from DuTemple Brook Farm with a homemade basil balsamic dressing, cucumbers, tomatoes, and croutons….7
CAESAR~ Crisp Romaine lettuce fillets with Dijon and Parmesan Caesar dressing, finished with croutons and shaved Asiago cheese….8
** Add fried local egg & bacon…2
**STRAWBERRY PEAR SALAD ~ Locally grown organic mixed greens from DuTemple Brook Farm, grilled pears, Cajun nuts, and blue cheese, with a South County honey & Schartner’s Farm strawberry balsamic dressing….12
**SANTA FE ~ Locally grown organic mixed greens from DuTemple Brook Farm, tomatoes, peppers, scallions, mango, and avocado topped with homemade salsa and cilantro-lime dressing….10
-THIN CRUST PIZZA-
CHICKEN QUESADILLA PIE ~ Cajun chicken, sweet red peppers, caramelized onions, corn, cheddar cheese, and a salsa & cool ranch drizzle.
Small-8….Large-12
PEPPER PESTO ~ Homemade roasted red pepper pesto, spinach, basil pesto,
sliced peppers, & mozzarella
Small-8…Large-12
THAI CHICKEN ~ Grilled chicken, peapods, mushrooms, scallions, & spicy peanut Thai sauce
Small-8….Large-12
GRILLED BBQ CHICKEN ~ Homemade BBQ grilled chicken, caramelized onion, Applewood bacon & mozzarella
Small-8…Large-12
FLORENTINE~ Homemade basil marinara, spinach, roasted tomato, and mozzarella.
Small-8…Large-12
GARLIC SHRIMP & SPINACH ~ Roasted garlic, tomatoes, spinach & shrimp
topped with assorted cheeses
Small-11…Large-15
PROSCIUTTO & GOAT CHEESE~ Reynold’s Barn Farm goat cheese, thinly sliced prosciutto, spinach,
artichoke hearts, sweet onions, and mozzarella
Small-8….Large-12
CHIPOTLE SAUSAGE ~ Fresh homemade chipotle & blue cheese pork sausage, homemade buffalo sauce, green onions, mozzarella, and crumbled blue cheese
Small-8…..Large-12
-BURGERS-
MUSHROOM & SWISS BURGER – Eight ounce burger topped with sauteed soy and garlic mushrooms, carmelized onions, and Swiss cheese…10
BACON BURGER DINNER – Eight ounces burger seasoned with homemade BBQ sauce, then topped with bacon and cheese….14
THE NEW ORLEANS STACKED BURGER – Eight ounces Cajun dusted burger with mozzarella and Cajun chicken veloute on grilled crostini bread, served with whipped potatoes and baby spinach….14
-VEGGIE ENTREES-
Add chicken….5 Add shrimp….7 Add scallops….9
**SPINACH, GOAT CHEESE & MUSHROOM RISOTTO ~ Organic mixed mushroom & spinach risotto tossed with roasted garlic and sweet marsala broth and served with carmelized onions and Reynold’s Barn Farm goat cheese….19
EGGPLANT TOWERS ~ Crispy panko encrusted eggplant stacked with assorted cheese ravioli, smothered in mushrooms, tomatoes, roasted red peppers, spinach, and roasted garlic in a red & green pesto cream sauce with a balsamic reduction….22
PORTABELLA PEANUT THAI ~ Portabella mushrooms, pea pods, spinach, sweet peppers, nuts, and soy with a touch of hot Thai peppers served over rice….18
**VEGGIE AIOLI ~ Artichoke hearts, red peppers garlic, Narragansett Bay Co. olive oil, and Farming Turtle mushrooms tossed with penne, spinach and Atwells Gold cheese….18
-CHICKEN ENTREES-
PEACH MARSALA ~ Chicken medallions sauteed with scallions, bamboo shoots, and mushrooms served in a peach liquor-spiked demi glaze with peapods and rice….16
SALTIMBOCCA ~ Pan-seared chicken medallions, scallions, mushrooms, prosciutto, and roasted tomatoes topped with caramelized cheese and a Marsala spiked demi glaze and served with vegetables and whipped potatoes….18
ROYAL ST. JAMBALAYA ~ Stewed Cajun chicken, stewed tomatoes, bell peppers, Vidalia onions, and Creole veloute served over rice and topped with
seared Andouille sausage…18
CELESTIAL PICCATTA ~ Chicken medallions sauteed with lemons, capers, roasted garlic, artichoke hearts, lemon zest, and baby spinach in a light citrus wine sauce
served over angel hair….16
CARBONARA ~ Courvoisier sauteed chicken medallions, mushrooms, prosciutto, bacon, and pea pods in sweet roasted garlic cream served over penne….18
-SEAFOOD ENTREES-
**FISH & CHIPS ~ Native cod beer battered and served with shaved hot Schartner’s Farm potato chips, bok choy cole slaw and chipotle mayo….16
**SCALLOP & SHRIMP PICCATTA ~ Lemon risotto with capers, roasted garlic, artichoke hearts, baby spinach, and Lemoncello in a light citrus wine ….24
PEANUT THAI SHRIMP ~ Shrimp, mushrooms, peapods, spinach, sweet peppers, nuts, and soy with a touch of hot Thai peppers served over rice….19
**SANTA FE COD ~Native cod encrusted with Kenyon Grist Mill corn and topped with hand cut tomato, cilantro, & pepper salsa then drizzled with cool ranch sour cream and served with baby spinach and Jasmine rice….19
**GINGER TERIYAKI TUNA ~ Ahi tuna seared rare and served with ginger teriyaki sauteed spinach, sweet roasted red peppers, carrot ribbons, bamboo shoots, and water chestnuts then drizzled with sweet chili sauce and served with white rice………24
BABY BACK RIBS ~ Organically raised ribs slow braised with a choice of sauce then served with vegetables and whipped potatoes….19
Choice of:
Homemade port wine, onion, & honey hickory BBQ *or* Spicy peanut Thai sauce
VEAL ECLIPSE ~ Panko encrusted veal topped with scallions, Applewood bacon, roasted red peppers, caramelized onion, and caramelized cheese with a Marsala spiked mushroom demi, served with vegetables and whipped potatoes…24
VEAL PICCATTA ~ Sauteed veal, lemons, capers, roasted garlic, artichoke hearts, Lemoncello, and baby spinach in a light citrus wine sauce
served over whipped potatoes and spinach….22
CLASSIC PARMESAN DINNER ~ Crispy fried and smothered in homemade thick red wine tomato sauce, topped with mozzarella and parmesan, served with pasta.
With chicken….15
With eggplant….15
With veal….21
**PETITE FILET MIGNON ~ Eight ounce beef tenderloin grilled and topped with sauteed mushrooms, caramelized onions, and roasted garlic with a soy, sherry, and garlic demi glaze, then served with whipped potatoes and vegetables….23
**‘Local Star’ ~ supporting local farms and fisheries.