-LOCAL APPETIZERS-
**SWEET POTATO WONTONS ~ Steamed homemade wontons filled with Schartner’s Farm sweet potatoes and Narragansett Creamery ricotta cheese, then topped with roasted garlic sherry cream….9
**GINGER SCALLOPS ~ Fresh Narragansett sea scallops seared with roasted garlic and bamboo in a ginger and soy glaze then garnished with fresh peapods
and a sweet chili & mango drizzle….14
**CRAB JOHNNYCAKES ~ Two homemade crab cakes made with Kenyon Grist Mill’s johnnycake mix served over a bed of baby spinach then topped with a
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, 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 a bruschetta 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 and served with Laurel Hill micro greens….10
**GRILLED OYSTERS & CORN ~ Four grilled native oysters drizzled with Sriracha & lime vutter 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 chowder 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….4
-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…2.50
**STRAWBERRY PEAR ~ Locally grown organic mixed greens from DuTemple Brook Farm with grilled pears, Cajun nuts, and blue cheese with a South County honey & Schartner’s Farm strawberry balsamic reduction….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
-BURGERS-
MUSHROOM SWISS ~ Eight ounce burger topped with sauteed soy & garlic mushrooms, caramelized onions, and Swiss served with homemade chips….10
THE NEW ORLEANS ~ Eight ounce Cajun dusted burger with mozzarella, and Cajun chicken veloute on grilled crostini bread, served with whipped potatoes and baby spinach….14
BACON BURGER DINNER ~ Eight ounce burger seasoned with homemeade BBA then topped with bacon and cheese, served with homemade chips and a side salad….14
-ORGANIC 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, & a spicy Thai sauce
Small-8….Large-12
GRILLED BBQ CHICKEN ~ Homemade BBQ grilled chicken, caramelized onions, Applewood bacon & mozzarella
Small-8…Large-12
FLORENTINE ~ Homemade basil marinara, spinach, roasted tomato & mozzarella.
Small-8…Large-12
GARLIC SHRIMP & SPINACH ~ Roasted garlic, tomatoes, spinach, & shrimp topped with assorted cheese
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 ~ Homemade chipotle & blue cheese pork sausage with homemade buffalo sauce, green onions, mozzarella, and crumbled blue cheese
Small-8…..Large-12
-CUSTOM SANDWICHES-
Served with sweet potato fries, potato salad, pasta salad, hot chips, or a side salad
CELESTIAL’S BLT ~ Bacon, roasted tomatoes, spicy mayo and lettuce on a wrap…7
Add chicken….2
NANA’S GRILLED CHICKEN ~ Grilled chicken, sweet red pepper pesto, mozzarella, mixed greens, and a balsamic reduction on a grinder roll….9
HOMEMADE CHICKEN SALAD ~ Chilled chicken salad, green onions, and roasted red peppers in a honey dijon mayonnaise on a grinder roll….8
TRADITIONAL PARMESAN ~ Served with a homemade thick red wine tomato sauce, mozzarella, and Parmesan on Italian bread.
With eggplant….8
With chicken….9
With veal….14
PALE ALE CHICKEN ~ Chicken tenderloin covered in a pale ale batter, served with roasted tomatoes, mozzarella, fresh greens, and chipotle aioli in a wrap….8
GRILLED PORTABELLA ~ Grilled portabella, pesto, red peppers, mozzarella, fresh greens, and basil coolie in a wrap….7
BARBECUE CHICKEN ~ Grilled chicken, caramelized onions, homemade port wine BBQ, and cheese in a wrap….8
TOMATO PESTO EGGPLANT ~ Eggplant, spinach, and tomato pesto grilled with fresh mozzarella and a balsamic reduction in a wrap….8
PROSCIUTTO & PEPPERS ~ Roasted tomatoes, red peppers, hot peppers, prosciutto, mozzarella, and a balsamic reduction in a wrap….9
NATIVE BEER BATTERED COD ~ Pale ale battered native cod with chipotle ailoi and organic greens served on a roll with bok choy cole slaw….9
ASIAN AHI ~ Ten ounce sesame encrusted Ahi tuna filet serves rare over locally grown organic bok choy and basil from DuTemple Brook Farm, peapods, water chestnuts, bamboo shoots, and asparagus in a soy, garlic, and sherry glazed on a wrap….10
-LUNCH ENTREES-
ROYAL ST. JAMBALAYA ~ Seared Andouille sausage, chicken, stewed tomatoes, bell peppers, Vidalia onion, and Creole veloute served over rice….15
Add Cajun shrimp….6
Add scallops….8
PEANUT THAI ~ Chicken medallions, mushrooms, pea pods, spinach, sweet peppers, nuts, and soy with a touch of hot Thai peppers served over rice….14
PEACH MARSALA ~ Chicken medallions sautéed with scallions, bamboo shoots, and mushrooms served in a peach liquor-spiked demi glaze with peapods and rice.
With chicken…12
With veal….15
**FISH & CHIPS ~ Native cod beer battered and served with shaved red bliss hot chips, bok choy cole slaw and chipotle mayo….16
BBQ BABY BACK RIBS ~ Organically raised ribs slowly braised with a port wine, onion and honey hickory BBQ and served with vegetables and hot potato chips….14
CELESTIAL CARBONARA ~ Courvoisier sauteed mushrooms, shaved ham, bacon, and pea pods in a sweet roasted garlic cream….14
CLASSIC PARMESAN ~ Crispy fried and smothered in a thick, homemade thick red wine tomato sauce, topped with mozzarella and parmesan, served with pasta.
With chicken….12
With veal….19
With eggplant….12
CELESTIAL PICCATTA ~ Tenderloin medallions floured and sauteed with lemons, capers, roasted garlic, artichoke hearts, lemon zest, and baby spinach in a light citrus wine sauce served over pasta.
With chicken…12
With veal….15
EGGPLANT PESTO CREAM ~ Sliced, breaded, and fried eggplant stacked and served with wild mushrooms, spinach, tomatoes, roasted red peppers, roasted garlic in a pesto cream sauce and balsamic reduction, served over pasta….13
**‘Local Star’ ~ supporting local farms and fisheries.
Partially cooked or raw food from animals will increase your risk of illness.