74 restaurants offering special prix-fixe menus.

Providence is one of the nation’s hottest culinary destinations. Find out what the fuss is all about during Providence Restaurant Weeks. Choose from mouthwatering menus at nearly 100 restaurants. Enjoy three-course lunches at $14.95 and three-course dinners at $29.95 or $34.95, as well as two-for-one specials.

 
Name
Cuisine
Area
 
10 Rocks Tapas Bar & Restaurant

10 Rocks Tapas Bar & Restaurant

1091 Main Street

Dinner

Valet, Street, Private Lot

Pawtucket

Andrea's Restaurant

Andrea's Restaurant

268 Thayer Street

Dinner

Greek, Mediterranean

College Hill

Located in the epicenter of East Side’s college neighborhood & shopping district, Andrea’s offers a unique dining experience with unbeatable service as you sip on a glass of retsina and sample the authentic Greek & American cuisine. Real Greek cuisine has been preserved by oral tradition, with simple recipes being passed down from mother to child. By the same token, we here at Andreas strive to offer a wealth of tastes to treasure, that were once prepared in the kitchens of our mothers and grandmothers.

Angelo's Restaurant

Angelo's Restaurant

141 Atwells Avenue

Lunh Dinner

Italian

Federal Hill

Founded 87 years ago, Angelo's has been a fixture on Historic Federal Hill in Providence featuring traditional Southern Italian cooking. Angelo's is a third-generation family owned restaurant serving fresh, quality food at great prices.

Avvio Ristorante

Avvio Ristorante

86 Hillside Road

Lunch Dinner

American (New), Italian

Cranston

Avvio embodies the essence of everyday Italian dining; a place where friends and family gather, share laughs and celebrate milestones. As always, the Newport Restaurant Group’s focus on simple ingredients are on display, sourced both locally and directly from Italy. Prepared with distinct, yet traditional cooking techniques, Avvio’s menu feature inspired Italian classic dishes along with Neapolitan pizzas and a wood-fired grill.

  • COURSE ONE
    • Lunch » COURSE ONE » MISTA SALAD
      Boston bibb, red leaf, romaine, tomatoes, red wine vinaigrette
    • Lunch » COURSE ONE » CLASSIC MINESTRONE
      our classic version of vegetable soup
    COURSE TWO
    • Lunch » COURSE TWO » PEACH AND PROSCIUTTO PIZZA
      wood grilled peaches, arugula, prosciutto, mascarpone, goat cheese, toasted almond
    • Lunch » COURSE TWO » CHICKEN RISOTTO
      slow braised all natural chicken thighs, kalamata olives, tomato, pea tendrils, shaved pecorino
    • Lunch » COURSE TWO » ITALIAN PANINI
      sopperesata, coppa, calabrese salumi, provolone, olive + pepperoncini relish, country loaf
    COURSE THREE
    • Lunch » COURSE THREE » GELATO / SORBETTO
      choice of: gelato: vanilla; milk chocolate; salted caramel chocolate chunk sorbetto: lemon; raspberry
    • Lunch » COURSE THREE » PANNA COTTA
      local strawberry compote, graham cracker streusel
  • COURSE ONE
    • Dinner » COURSE ONE » BURRATA
      maplebrook farm sweet cream mozzarella, arugula, toasted focaccia crostini, aged balsamic
    • Dinner » COURSE ONE » WOOD ROASTED MUSHROOM BRUSCHETTA
      sautéed wood roasted mushrooms, spinach, rosemary, lemon scented ricotta, country loaf
    • Dinner » COURSE ONE » SUMMER SALAD
      pickled watermelon radish, orange segment, red onion, grape tomato, ricotta salata, evoo
    COURSE TWO
    • Dinner » COURSE TWO » PAN ROASTED TUNA
      chilled grilled potato salad, shaved carrot, cucumber, grape tomato, red onion, yellow pepper coulis
    • Dinner » COURSE TWO » CHICKEN RISOTTO
      slow braised all natural chicken thighs, kalamata olives, tomato, pea tendrils, shaved pecorino
    • Dinner » COURSE TWO » SUMMER SHORT RIB
      house made red pepper BBQ sauce, griddled corn bread, onion straws
    • Dinner » COURSE TWO » AMATRICIANA
      guanciale, zesty pomodoro, pecorino, bucatini
    COURSE THREE
    • Dinner » COURSE THREE » CHOCOLATE TART
      chocolate crumble, salted caramel chunk gelato
    • Dinner » COURSE THREE » PANNA COTTA
      local strawberry compote, graham cracker streusel
Biergarten

Biergarten

114 Spruce Street

Lunch Dinner

Beer Gardens, German, American (Traditional)

Federal Hill

Biergarten is a German Beer Garden and Restaurant in Providence, RI located in the historic Federal Hill neighborhood.

  • COURSE ONE
    • Lunch » COURSE ONE » Wein Sauerkraut
      Wine Sauerkraut
    • Lunch » COURSE ONE » Kartoffelsalat
      German Potato Salad
    • Lunch » COURSE ONE » Gurkensalat
      (Dill) Cucumber Salad
    • Lunch » COURSE ONE » Gewurzgurken
      German pickles
    COURSE TWO
    • Lunch » COURSE TWO » BURGER
    • Lunch » COURSE TWO » SANDWICH
    • Lunch » COURSE TWO » SAUSAGE SANDWICH
    • Lunch » COURSE TWO » 2 PIECE SAUSAGE SAMPLER
    COURSE THREE
    • Lunch » COURSE THREE » Chocolate Stout Cake
  • FIRST COURSE
    • Dinner » FIRST COURSE » APPETIZER FOR TWO
    • Dinner » FIRST COURSE » GIANT PRETZEL ADD $3
    SECOND COURSE
    • Dinner » SECOND COURSE » BURGER
    • Dinner » SECOND COURSE » SANDWICH
    • Dinner » SECOND COURSE » SAUSAGE SANDWICH
    • Dinner » SECOND COURSE » 3 PIECE SAUSAGE SAMPLER
    THIRD COURSE
    • Dinner » THIRD COURSE » CHOCOLATE STOUT CAKE
      ADD A CHOICE OF A PITCHER OF; ANY BEER OR SANGRIA FOR $20
Bistro 22

Bistro 22

22 Midway Road

Lunh Dinner

American (New)

Cranston

Bluefin Grille

Bluefin Grille

1 Orms Street

Lunch Dinner

Seafood

Providence

The Bluefin Grille is a hideaway of casual elegance located in the Providence Marriott Downtown. It is a place to celebrate life"s memorable moments, whether for a night out, romance, or a celebration. The cuisine is globally inspired with an emphasis on responsibly caught seafood and local ingredients. We offer a wide variety of Spirits, Wine, and Craft Beer with a big local influence.

  • COURSE ONE
    • Lunch » COURSE ONE » Market Salad
      Cucumbers, carrots, cherry tomatoes, celery, mixed greens, red wine vinaigrette
    • Lunch » COURSE ONE » New England Clam Chowder
      Oyster Crackers
    • Lunch » COURSE ONE » Caesar Salad
      Romaine hearts, parmesan, white anchovies, sourdough croutons
    • Lunch » COURSE ONE » Soup of the day
      Selection rotates daily
    COURSE TWO
    • Lunch » COURSE TWO » Caprese Sandwich
      Toasted ciabatta bread, fresh mozzarella, sliced tomato, basil pesto
    • Lunch » COURSE TWO » Rigatoni
      Italian sausage, cherry tomatoes, spinach white wine broth
    • Lunch » COURSE TWO » Tuna Salad Wrap
      Whole wheat wrap, arugula, cucumbers, traditional tuna salad
    COURSE THREE
    • Lunch » COURSE THREE » Ice Cream or Sorbet
      Ask your server about our selections
    • Lunch » COURSE THREE » New York Cheesecake
      Strawberry sauce, whip cream
    • Lunch » COURSE THREE » Marriott Burger
      with the fixins, onion dip, ice cream sandwich
  • COURSE ONE
    • Dinner » COURSE ONE » Market Salad
      Cucumbers, carrots, cherry tomatoes, celery, mixed greens, red wine vinaigrette
    • Dinner » COURSE ONE » Chilled Cantaloupe Bisque
      Peppered bacon, balsamic reduction, mini greens
    • Dinner » COURSE ONE » Smoked Salmon Bruschetta
      Beets, garlic crostini, tarragon aioli, chopped egg
    • Dinner » COURSE ONE » Soup of the Day
      Ask your server for our daily selection
    COURSE TWO
    • Dinner » COURSE TWO » Citrus and Ginger Spiced Salmon
      Jasmine rice, grilled brocollini, apple hoisin butter
    • Dinner » COURSE TWO » Grilled Pork Chop
      Root Beer glaze, creamy mashed potato, confit carrots
    • Dinner » COURSE TWO » Lobster Ravioli
      English peas, roasted fennel, cherry tomatoes, saffron broth
    • Dinner » COURSE TWO » Seared Statler Breast
      Fingerling and asparagus hash, smoked BBQ jus
    COURSE THREE
    • Dinner » COURSE THREE » Ice Cream or Sorbet
      Ask your server for our selections
    • Dinner » COURSE THREE » New York Cheese Cake
      Strawberry sauce, whipped cream
    • Dinner » COURSE THREE » Flourless Chocolate Torte
      Crème anglaise, whipped cream
Bocado

Bocado

60 Valley Street

Dinner

Tapas / Small Plates

Olneyville

Tapas represent a style of eating and a way of life that is very Spanish, and yet very adaptable to American culture. Ranging from very simple fare to more sophisticated dishes, tapas are generally served in small portions on small plates and shared by everyone in the party. Bocado features over 40 different tapas, a selection of imported meats and cheeses, signature paella dishes as well as an exclusively Spanish wine list. The warm atmosphere and skilled service allows guests to immerse themselves in this style of eating for a truly unforgettable dining experience.

Bravo Brasserie

Bravo Brasserie

123 Empire Street

Dinner

American, French

DownCity

Bravo Brasserie has a stylish atmosphere that is great for a nice sit-down lunch or dinner. In the evenings it has a cozy lounge that is perfect for a few drinks with friends. Bravo Brasserie is an elegant eatery located in the heart of Providence"s Theater District, two blocks from Kennedy Plaza. Bravo is a full service restaurant complete with excellent menus and a large selection of wines from regions around the world. Located on the second floor is an award-winning banquet facility for private functions. It has large picture windows overlooking the city and the Trinity Repertory Theater. Its a must see!

  • COURSE ONE
    • Dinner » COURSE ONE » Bravo or Caesar Salad
    COURSE TWO
    • Dinner » COURSE TWO » Steak Frites
    • Dinner » COURSE TWO » Sesame & Ginger Encrusted Salmon
    • Dinner » COURSE TWO » Chicken Oscar
    • Dinner » COURSE TWO » Rigatoni With Pink Vodka Sauce
    • Dinner » COURSE TWO » French-cut Pork Chop
    COURSE THREE
    • Dinner » COURSE THREE » Crème Brulee
    • Dinner » COURSE THREE » Apple Crisp
    • Dinner » COURSE THREE » Cookies & Cream
Cafe Nuovo

Cafe Nuovo

One Citizens Plaza

Dinner

Contemporary American

Downtown

Casually elegant Cafe Nuovo, at the Gondola Landing on Providence's famed Riverwalk, has been hailed by the New York Times and singled out by the Providence Journal as "RI's contribution to world class dining." The scenic waterside setting is matched only by the "fresh, seasonal flavor of Cafe Nuovo's contemporary American cuisine and heavenly dessert creations." Through glass curtain walls or while dining al fresco on the piazza, patrons enjoy attentive service and commanding city views while the river and gondolas roll by. Free valet parking evenings. **Sunday Open for Waterfire, Graduations, some Holidays or private functions

Caffe Dolce Vita

Caffe Dolce Vita

59 DePasquale Plaza

Lunch Dinner

Italian

Federal Hill

  • COURSE ONE
    • Lunch » COURSE ONE » House Salad
    • Lunch » COURSE ONE » Caesar Salad
    • Lunch » COURSE ONE » Caprese Salad
    COURSE TWO
    • Lunch » COURSE TWO » Salad
    • Lunch » COURSE TWO » Regular Pasta
    • Lunch » COURSE TWO » Burger
    • Lunch » COURSE TWO » Half Sandwich
    COURSE THREE
    • Lunch » COURSE THREE » Tiramisu
    • Lunch » COURSE THREE » Imported Gelato
    • Lunch » COURSE THREE » Biscotti
  • COURSE ONE
    • Dinner » COURSE ONE » House Salad
    • Dinner » COURSE ONE » Caesar Salad
    • Dinner » COURSE ONE » Caprese Salad
    COURSE TWO
    • Dinner » COURSE TWO » Salads
    • Dinner » COURSE TWO » Sandwiches
    • Dinner » COURSE TWO » Burgers
    • Dinner » COURSE TWO » Risotto of the Day
    • Dinner » COURSE TWO » Any Pasta or Entrées (steak and veal add $3 each)
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu
    • Dinner » COURSE THREE » Imported Gelato
    • Dinner » COURSE THREE » Biscotti
Camille's

Camille's

71 Bradford Street

Lunch Dinner

Italian, Seafood

Federal Hill

Camille's, a Providence dining icon, has been serving the soul of Italy in the heart of Federal Hill since 1914

  • COURSE ONE
    • Lunch » COURSE ONE » Charred vegetable gazpacho
      summer vegetables and citrus
    • Lunch » COURSE ONE » Chopped shrimp
      gulf shrimp salad and frisee
    • Lunch » COURSE ONE » Caprese Salad
      fiore de latte, heirloom tomato, cucumber and e.v.o.o.
    COURSE TWO
    • Lunch » COURSE TWO » Chicken Parmigiana
      chicken cutlet, house gravy, mozzarella, and penne
    • Lunch » COURSE TWO » Summer risotto
      summer corn, zucchini, squash, sundried tomato, and plymouth cheese reserve cheddar
    • Lunch » COURSE TWO » Arrabiata
      b.i.t. sausage, san marzano tomatoes, chilies, kalamata olives and wheat penne
    COURSE THREE
    • Lunch » COURSE THREE » Vanilla Gelato
      with strawberry balsamic compote
    • Lunch » COURSE THREE » Cannoli
      sweet ricotta filling with chocolate chips
  • COURSE ONE
    • Dinner » COURSE ONE » Mozzarella Caprese
      fiore di latte, heirloom tomato, cucumber, and e.v.o.o.
    • Dinner » COURSE ONE » Charred Vegetable Gazpacho
      summer vegetables and Pt. Judith Calamari salad
    • Dinner » COURSE ONE » Crab Cake
      jumbo lump Blue crab, jicama slaw, and cilantro vinaigrette
    • Dinner » COURSE ONE » Carpaccio di barbabietole
      red and gold beets, baby watercress, great hill farms blue cheese, candied walnuts, and tarragon vinaigrette
    • Dinner » COURSE ONE » Insalata alla Cesare
      classic preparation with focaccia croutons and shaved Pecorino Romano
    COURSE TWO
    • Dinner » COURSE TWO » Caserecci al pesto genovese
      b.i.t. sausage, grape tomato, pesto, and haricot verts
    • Dinner » COURSE TWO » Scampi Rosa
      gulf shrimp, capers, pink scampi, tossed with linguine
    • Dinner » COURSE TWO » Sole almondine
      almond encrusted, lemon sauce, sundried tomato, and capers
    • Dinner » COURSE TWO » Chicken alla Parmigiana
      house gravy, mozzarella & penne
    • Dinner » COURSE TWO » Grilled Pork Chop
      champagne butter sauce, vinegar peppers, whipped potatoes, and asparagus
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu
    • Dinner » COURSE THREE » Affogato
      Espresso with a scoop of vanilla gelato
The Capital Grille

The Capital Grille

10 Memorial Boulevard

Dinner

Seafood, Steakhouses, Wine Bars

Downtown

You are cordially invited to be wined, dined, and dazzled at The Capital Grille. Enjoy nationally renowned steaks — dry aged and hand-cut on premises by the restaurant's own butchers — the freshest of seafood, creative sides, and irresistible desserts prepared on-site every day. All accompanied by an acclaimed wine list, carefully curated by The Capital Grille's Master Sommelier, featuring more than 350 labels from around the world. Experience gracious, anticipatory service in the comfortable, sophisticated dining room, or host a flawless event in a private dining room appointed with a full complement of state-of-the-art media technology. A memorable evening or afternoon of fine dining awaits at The Capital Grille. Located in the heart of downtown Providence.

  • COURSE ONE
    • Dinner » COURSE ONE » Wedge With Bleu Cheese and Applewood Smoked Bacon
    • Dinner » COURSE ONE » Caesar Salad
    • Dinner » COURSE ONE » Clam Chowder
    COURSE TWO
    • Dinner » COURSE TWO » Filet Mignon 8 oz.
    • Dinner » COURSE TWO » All-Natural Herb Grilled Chicken
    • Dinner » COURSE TWO » Bone-In Dry Aged NY Strip 14 oz.
    • Dinner » COURSE TWO » Seared Citrus Glazed Salmon
    • Dinner » COURSE TWO » Porcini Rubbed Sliced Tenderloin
    • Dinner » COURSE TWO » French Beans With Heirloom Tomatoes
    COURSE THREE
    • Dinner » COURSE THREE » Flourless Chocolate Espresso Cake
    • Dinner » COURSE THREE » Classic Creme Brulee
Capri

Capri

58 De Pasquale Avenue

Lunh Dinner

Mediterranean, Scandinavian

Federal Hill

The premier destination in Rhode Island for mediterranean fusion fine dining conveniently located in the scenic De Pasquale Plaza on Federal Hill.

Capriccio

Capriccio

Two Pine Street

Dinner

Italian, Mediterranean

DownCity

Luxurious Capriccio, carved out of the cellars of a Financial District landmark, is located along the Providence Riverwalk at the corner of Dyer & Pine Streets. It has long been the capital city’s renowned mecca for candlelight sophistication and black tie service “where locals and out-of-towners are deliciously pampered.” Creative continental cuisine with a northern Italian and Mediterranean accent has earned it over 35 awards for fine dining and wines. Signature dishes include imported Dover sole, Maine lobster, prime aged steaks, native seafood, housemade pastas, and flambeed desserts. Recipient of the Wine Spectator’s Award of Excellence, its elegant lounge boasts one of America’s great Cognac collections. Open weekdays for lunch, daily for dinner. Complimentary valet parking.

  • COURSE ONE
    • Dinner » COURSE ONE » Fresh Soup of the Day
    • Dinner » COURSE ONE » Caesar Salad
      Romaine hearts, traditional Caesar dressing, crostini
    • Dinner » COURSE ONE » Arancini di Riso
      Arborio rice, wild mushrooms, green onions, Parmigiano-Reggiano
    • Dinner » COURSE ONE » Carpaccio
      American Kobe, truffle vinaigrette, arugula, Parmigiano-Reggiano
    • Dinner » COURSE ONE » Seafood Salad
      Medley of seafood, vine-ripened tomatoes, Boston Bibb lettuce, lemon extra virgin olive oil
    • Dinner » COURSE ONE » Mussels Zuppa
      Red or white sauce
    COURSE TWO
    • Dinner » COURSE TWO » Halibut Francaise
      Fresh filet, egg- battered, sautéed lemon butter sauce, crab & scallion risotto
    • Dinner » COURSE TWO » Haddock Grenobloise
      Fresh haddock, sautéed lemon- butter white wine sauce, capers,green olives, diced tomatoes, soft-whipped potatoes, sautéed spinach
    • Dinner » COURSE TWO » Veal Parmigiana
      Milk-fed, lightly breaded, mozzarella, marinara sauce, housemade gnocchi
    • Dinner » COURSE TWO » Black Angus Short Ribs
      Merlot braised, buttered orzo, broccoli rabe,crispy pickled apples
    • Dinner » COURSE TWO » Pollo Marsala
      Boneless breast, sautéed domestic mushrooms, Marsala wine demi-glace, oven roasted potatoes, haricot vert
    • Dinner » COURSE TWO » Berkshire Pork Loin Capricciosa
      Flattened, lightly breaded, pan-fried, topped with mixed greens, sweet peppers, red onion, balsamic vinaigrette
    • Dinner » COURSE TWO » Linguine Primavera
      Sautéed with julienne fresh seasonal vegetables
    • Dinner » COURSE TWO » Rigatoni Bolognese
      Ground milk-fed veal, fresh herbs, tomato ragoût
    COURSE THREE
    • Dinner » COURSE THREE » Vanilla Panna Cotta
    • Dinner » COURSE THREE » Tiramisu
Cassarino's Ristorante

Cassarino's Ristorante

177 Atwells Avenue

Lunch Dinner

Italian

Federal Hill

Cassarino's Ristorante on Historic Federal Hill has established itself as one of Rhode Island's premiere Italian eateries since 1988. We combine a Northern Italian flavor with new world cuisine. Our ingredients are delivered fresh daily from local purveyors under the watchful eyes of our culinary team.

  • COURSE ONE
    • Lunch » COURSE ONE » Caesar Salad
    • Lunch » COURSE ONE » Spinach Salad
    • Lunch » COURSE ONE » Calamari
    COURSE TWO
    • Lunch » COURSE TWO » Any Entree From Our Lunch Menu
    COURSE THREE
    • Lunch » COURSE THREE » Tiramisu
    • Lunch » COURSE THREE » Cheesecake
    • Lunch » COURSE THREE » Cannoli
  • COURSE ONE
    • Dinner » COURSE ONE » Calamari
    • Dinner » COURSE ONE » Bruschetta
    • Dinner » COURSE ONE » Caesar Salad
    COURSE TWO
    • Dinner » COURSE TWO » Any entrée from our dinner menu Add a lobster tail to any dish for $12 Add Baked Stuffed Shrimp for $8
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu
    • Dinner » COURSE THREE » Cheesecake
    • Dinner » COURSE THREE » Cannoli
CAV

Contemporary French / American, Fusion / Eclectic, French American

DownCity

Centro Restaurant and Lounge

Centro Restaurant and Lounge

One West Exchange Street

Dinner

Italian

DownCity

Centro Restaurant and Lounge has been defined as "A Return to Grand Hotel Dining," "Not afraid of excess," and as "The Restaurant in the Omni, not a "hotel restaurant." Our seasonal, fresh, Italian Inspired Cuisine, Extensive Wine List and Bar Menu are only the beginning. We are focused on bringing our patrons an amazing experience, whether it is in our lounge, dining room or at a function in our private dining room. You will find our staff professional, personable and exceeding your expectations. Conveniently located in the Omni Providence Hotel on the 2nd floor, Centro is open every day for breakfast from 6:30am until 11:30am, lunch from 11:30am until 2:30pm, full lunch menu in the bar and lounge from 2:30pm to 5pm, and dinner from 5pm until 11pm. Join us in our relaxing lounge anytime between 11am and closing for a glass of wine, specialty drinks, or our late night menu.

Chapel Grille

Chapel Grille

3000 Chapel View Boulevard

Lunch Dinner

Global, International, Italian, Mediterranean

Cranston

Nestled within a hilltop village, Chapel Grille is the crown jewel of Rhode Island’s restaurant scene. Relax on their terrace overlooking stunning panoramic horizon views, sunset-washed Providence skyline and the beautifully lit bridges at dusk. Featuring hearth style cuisine and a Mediterranean Italian influenced menu focusing on locally foraged ingredients prepared with care and served with ceremony. Watch your pizza being fired in their woodstone hearth oven while enjoying a glass of wine in the soaring cathedral bar or cozy up by the fireplace for a dining experience second to none.

  • COURSE ONE
    • Lunch » COURSE ONE » Chicken & Escarole Soup
      Savory vegetables, cannellini beans, ditalini pasta, Parmesan crostini
    • Lunch » COURSE ONE » 7 Greens Salad
      Artisanal baby lettuce, chef’s garden herbs, red flame grapes, vine ripe tomatoes, prosecco vinaigrette
    • Lunch » COURSE ONE » Caesar Salad
      Romaine Lettuce, Meyer lemon dressing, light garlic croutons, shaved Reggiao Parmesan
    COURSE TWO
    • Lunch » COURSE TWO » Half Sandwich
      with your choice of skin-on Idaho fries, sweet potato fries or side of greens
    • Lunch » COURSE TWO » Herb-Grilled Lemon Chicken Wrap
      Wrapped in grilled flatbread with hummus, tzatziki, feta cheese, olive tapenade, and baby spinach
    • Lunch » COURSE TWO » Chicken Avocado Salad Wrap
      Lemon basil aioli, chiffonade romaine, tomato, in wheat wrap
    • Lunch » COURSE TWO » Falafel Wrap
      Hummus, tzatziki, chiffonade romaine, vine ripe tomato, wrapped in a grilled flatbread
    • Lunch » COURSE TWO » Spinach & Lemon Risotto
      Preserved lemon, Parmigiano-Reggiano, and spiced walnuts
    • Lunch » COURSE TWO » Penne With Choice of Sauce
      Marinara, pink vodka cream sauce, pesto, Alfredo, or alio olio
    COURSE THREE
    • Lunch » COURSE THREE » Biscotti
      Bittersweet chocolate dipping sauce
    • Lunch » COURSE THREE » Warm Brownie
      Caramel drizzle and sweet whip cream
    • Lunch » COURSE THREE » Affogato
      Vanilla gelato topped with fresh espresso
  • COURSE ONE
    • Dinner » COURSE ONE » Chicken & Escarole Soup
      Savory vegetables, cannellini beans, ditalini pasta, Parmesan crostini
    • Dinner » COURSE ONE » 7 Greens Salad
      Artisanal baby lettuce, chef’s garden herbs, red flame grapes, vine ripe tomatoes, Prosecco vinaigrette
    • Dinner » COURSE ONE » Margherita Pizza
      Crushed Valoroso tomatoes, Mozzarella, Pecorino Romano cheeses, fresh basil, Italian extra-virgin olive oil
    • Dinner » COURSE ONE » Caprese Bruschetta
      Grilled Bread, Tomato, Fresh Mozzarella, Basil, Extra Virgin Olive Oil, Balsamic Drizzle
    • Dinner » COURSE ONE » Shrimp Spring Roll
      Spicy orange marmalade
    COURSE TWO
    • Dinner » COURSE TWO » Penne A la Vodka with Grilled Chicken
      House Pink Vodka Cream Sauce, Parmigiano-Reggiano
    • Dinner » COURSE TWO » Caprese Ravioli
      burrata and lemon filled raviolis, fresh tomato, garlic, basil, extra virgin olive oil, balsamic drizzle
    • Dinner » COURSE TWO » Szechuan Sirloin Udon
      Shaved sirloin, fresh udon noodles, shiitake mushrooms, snow peas, carrot, spinach, sesame soy beef broth, toasted sesame seeds
    • Dinner » COURSE TWO » Paella
      shrimp, chorizo, littleneck clams, chicken, saffron scented calasparra rice, peas, Mediterranean olives
    • Dinner » COURSE TWO » Broiled Codfish
      fresh tomato, basil, breadcrumbs, farm stand vegetable ragout
    • Dinner » COURSE TWO » Grilled Statler Chicken
      arugula & succotash salad, sweet onion jam, fresh corn, tomato, chick peas, sweet peppers, lemon olive oil vinaigrette
    COURSE THREE
    • Dinner » COURSE THREE » Chocolate Fudge Cake
      Caramel sauce and sweet whip cream
    • Dinner » COURSE THREE » Warm Chocolate Chip Cookies
      Vanilla gelato and chocolate sauce
    • Dinner » COURSE THREE » Lemon Cheesecake
      Blueberry Compote, Sweet Whipped Cream, Poppy Seed Tuile Cookie
Chardonnay's Restaurant

Chardonnay's Restaurant

393 Taunton Avenue [Rt 44]

Dinner

American (New), Seafood, Steakhouses

Seekonk

  • COURSE ONE
    • Dinner » COURSE ONE » HOUSE SALAD
      Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage and croutons
    • Dinner » COURSE ONE » GRILLED CHICKEN TERIYAKI
      Skewered tenders, Thai dipping sauce
    • Dinner » COURSE ONE » GRILLED BUFFALO CHICKEN
      Skewered tenders in spicy buffalo sauce, with blue cheese dressing and celery garnish
    • Dinner » COURSE ONE » GRILLED CLAMS
      Five clams, grilled in their shells, and drizzled with garlic herb butter
    • Dinner » COURSE ONE » SHRIMP COCKTAIL
      Five, crisp and chilled shrimp, served with cocktail sauce
    • Dinner » COURSE ONE » CHAMPAGNE MUSSELS
      Sauteed with shallots, tomato, spinach and a touch of cream served over crostini
    • Dinner » COURSE ONE » FRIED CALAMARI
      Crisp fried calamari, sauteed with lemon, butter, garlic, and hot peppers
    • Dinner » COURSE ONE » THE ULTIMATE WEDGE
      A solid wedge of iceberg lettuce, with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons
    • Dinner » COURSE ONE » CAESAR
      Romaine lettuce and seasoned croutons, tossed with Caesar dressing
    • Dinner » COURSE ONE » STUFFED PEPPER
      Sausage risotto stuffing with zesty marinara and mozzarella
    COURSE TWO
    • Dinner » COURSE TWO » TUSCANY CHICKEN
      Boneless grilled chicken breast with Kalamata olives, artichoke hearts, oven-roasted tomatoes and tarragon-garlic aioli
    • Dinner » COURSE TWO » PORK MEDALLIONS GRATINÉE
      Sliced and sauteed with port wine, onion, Dijon mustard and brown sugar, finished with melted Gorgonzola
    • Dinner » COURSE TWO » KABOB TRIO
      Beef tenderloin, jumbo shrimp and scallop kabobs, grilled and brushed with garlic butter and served with jasmine rice and mixed greens
    • Dinner » COURSE TWO » GRILLED MEATLOAF WITH PORTOBELLO DEMI-GLACE
      Served over mashed potatoes with onion ring garnish
    • Dinner » COURSE TWO » CHICKEN GORGONZOLA
      Boneless breast sauteed with roasted red peppers, mushrooms and artichokes, finished with Marsala demi-glace and Gorgonzola cheese
    • Dinner » COURSE TWO » FRESH COD
      Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato sticks
    • Dinner » COURSE TWO » LOBSTER CARDINALE
      Lobster, shrimp and scallops, simmered in cognac-tomato-cream sauce over capellini
    • Dinner » COURSE TWO » ORANGE-GINGER SALMON
      Fresh fillet of salmon, pan seared in an orange-ginger glaze, garnished with a pinch of fresh cilantro, served with rice and greens
    • Dinner » COURSE TWO » FRESH LINGUINE AND CLAMS
      In a spinach and tomato saffron-sherry broth
    • Dinner » COURSE TWO » FRESH TROMPETTI PASTA
      In a mascarpone cream sauce with broccoli and blackened chicken
    • Dinner » COURSE TWO » PENNE JAMBALAYA
      Shrimp, chicken, chourico, onion and tomato, served in a spicy Cajun cream sauce
    • Dinner » COURSE TWO » JAMAICAN JERK CHICKEN
      A Statler breast, highly seasoned and crisp grilled, served with an apricot-mango chutney, coconut rice and mixed greens
    • Dinner » COURSE TWO » GRILLED SIRLOIN STEAK
      Choice aged, 12 oz. with choice of topping: - Lobster Tarragon Butter - Horseradish Gorgonzola Sauce - Cassis Onions with Gorgonzola Blue Cheese
    COURSE THREE
    • Dinner » COURSE THREE » PIZZA MELBA
      (A smaller than normal version) Grilled pizza with mascarpone and cream cheese, fresh fruit, raspberry sauce and crème anglaise drizzle
    • Dinner » COURSE THREE » S'MORES CAMPFIRE ICE CREAM PIE
      (A slightly smaller than normal version) Coffee-chocolate chunk ice cream, marshmallow fluff and flaming marshmallows, with a toasted graham cracker crust
    • Dinner » COURSE THREE » PB&C TORTE
      (A slightly smaller than normal version) Velvet chocolate cake with a peanut butter mousse dipped in a chocolate ganache
    • Dinner » COURSE THREE » BEN & JERRY’S ICE CREAM
      Two scoops of Vanilla or Coffee Buzz Buzz Buzz.
    • Dinner » COURSE THREE » BANANA CREAM PIE
      In a spiced graham cracker crust, with banana slices, brulee’d tableside
    • Dinner » COURSE THREE » FLOURLESS CHOCOLATE TORTE
      Decadent, dense and rich cake, served with melba sauce and whipped cream garnish
Chez Pascal

Chez Pascal

960 Hope Street

Dinner

French

Summit

Chez Pascal is a seasonally driven restaurant .The Wurst Kitchen located in Chez Pascal focuses on house made sausages.

  • COURSE ONE
    • Dinner » COURSE ONE » Chilled cucumber soup
      cloumage cheese, dill, salsa verde & rye flatbread
    • Dinner » COURSE ONE » RI grown mushroom ragout
      creamy corn crêpe, fines herbes, tomato preserve
    • Dinner » COURSE ONE » Spicy pork & local fennel seed sausage
      cornmeal pudding, wilted greens, dijonnaisse
    COURSE TWO
    • Dinner » COURSE TWO » Warm vegetable flamiche
      white beans, spinach, eggplant caviar
    • Dinner » COURSE TWO » Roasted chicken breast
      ragout of braised leg, smoky poultry broth, herb spaetzle noodles
    • Dinner » COURSE TWO » Mustard & bread crumb crusted bluefish
      cherry tomatoes, corn, new potatoes
    COURSE THREE
    • Dinner » COURSE THREE » Summer berry torte
      blueberry compote, sweet corn ice cream
    • Dinner » COURSE THREE » Chocolate mocha buttercream & toffee terrine
      vanilla, crème fraîche mousse
Circe Restaurant & Bar

Circe Restaurant & Bar

50 Weybosset Street

Lunch Dinner

Contemporary American, Tapas / Small Plates, Bar / Lounge / Bottle Service

DownCity

Carlo Carlozzi, the popular bartender from Ten Prime Steak and Sushi for the past decade opened Circe, his first restaurant.

  • COURSE ONE
    • Lunch » COURSE ONE » HOUSE MADE SOUP
    • Lunch » COURSE ONE » FARM FRESH SALAD
      CHAMPAGNE VINAIGRETTE
    COURSE TWO
    • Lunch » COURSE TWO » LOBSTER SALAD
      BRIOCHE BUN, fries or baby greens
    • Lunch » COURSE TWO » FRIED OYSTER PO-BOY
      BAGUETTE, LETTUCE, TOMATO, REMOULADE, fries or baby greens
    • Lunch » COURSE TWO » ROASTED VEGETABLES
      ORECCHIETTE, PESTO CREAM SAUCE
    • Lunch » COURSE TWO » CURRY CHICKEN SALAD WRAP
      fries or baby greens
    • Lunch » COURSE TWO » BLACKENED SCOTTISH SALMON
      BABY ARUGULA, ORANGE VINAIGRETTE
    • Lunch » COURSE TWO » CAPRESE SALAD
    COURSE THREE
    • Lunch » COURSE THREE » VANILLA ICE CREAM
      STRAWBERRY RHUBARB COMPOTE
  • COURSE ONE
    • Dinner » COURSE ONE » GRILLED OYSTERS
      PARMESAN HERB BUTTER
    • Dinner » COURSE ONE » WATER MELON GAZPACHO
      JONAH CRAB, NARRAGANSETT FETA
    • Dinner » COURSE ONE » CURED SALMON TARTARE
      CUCUMBER DILL SALAD
    • Dinner » COURSE ONE » BRIE
      LOCAL HONEYCOMB, PORK RILLETTE, GRAIN MUSTARD, CROSTINI
    • Dinner » COURSE ONE » FARM FRESH SALAD
      CHAMPAGNE VINAIGRETTE
    • Dinner » COURSE ONE » BURRATA MOZZARELLA
      PEPERONATA, BASIL 2 WAYS
    COURSE TWO
    • Dinner » COURSE TWO » GRILLED SCOTTISH SALMON
      MANGO SALSA, BASIL PESTO
    • Dinner » COURSE TWO » SEARED SUSHI GRADE AHI TUNA
      WARM NICOISE SALAD, BAFFONI FARM BOILED EGG
    • Dinner » COURSE TWO » CRAB & LOBSTER RAVIOLIS
      SEARED GEORGES BANK SCALLOPS, SAUTEED BROCCOLI RABE, CHAMPAGNE BEURRE BLANC
    • Dinner » COURSE TWO » BACON WRAPPED ANGUS TENDERLOIN
      BRAISED SHORT RIB ARANCINI, SAUTEED SPINACH, AU POIVRE SAUCE
    • Dinner » COURSE TWO » WILD BOAR RAGU
      HAND CUT PAPPARDELLE, TOASTED
    • Dinner » COURSE TWO » ANGUS MEATLOAF
      TRUFFLE MASHED POTATO, PROSCIUTTO WRAPPED ASPARAGUS, BONE MARROW DEMI
    • Dinner » COURSE TWO » WILD MUSHROOM BOLOGNESE
      HAND CUT FETTUCCINE, AGED PARMESAN, TRUFFLES
    • Dinner » COURSE TWO » POTATO GNOCCHI
      ENGLISH PEAS, ASPARAGUS, ROASTED CAULIFLOWER, CHERVIL CREAM SAUCE
    COURSE THREE
    • Dinner » COURSE THREE » LEMON BLUEBERRY CRÈME BRULEE
      SHORTBREAD COOKIE
    • Dinner » COURSE THREE » ENGLISH SUMMER PUDDING
      VANILLA GELATO
    • Dinner » COURSE THREE » CHOCOLATE ORANGE MOUSSE
      CANDIED ORANGE
    • Dinner » COURSE THREE » HOT CHOCOLATE FONDANT
      RASPBERRY SORBET
Cook & Brown Public House

Cook & Brown Public House

959 Hope Street

Dinner

Gastropubs, Bars

East Side

Cook & Brown Public House is a modern, New England inspired version of a European Gastropub. This translates to a restaurant with food that is rustic in nature yet refined in technique, and service that is casual and friendly while still maintaining a high level of professionalism and polish. Cook and Brown seats 50-55 people including the bar, which acts more as a dining counter for single diners or those guests who wish for a more casual dining experience.

Don Jose Tequilas Restaurant

Don Jose Tequilas Restaurant

351 Atwells Avenue

Lunch Dinner

Mexican

Federal Hill

Upscale Mexican Cuisine on historic federal hill. Over 45 high end tequilas.

  • COURSE ONE
    • Lunch » COURSE ONE » House Salad
      Mixed greens, tomatoes, cactus, red onions & balsamic dressing
    • Lunch » COURSE ONE » Nachos Machos
      Crispy corn tortillas baked with beans, Monterey cheese, topped with guacamole, chipotle salsa, sour cream & pico de gallo
    • Lunch » COURSE ONE » Tortilla Soup
      Crispy strips of corn tortillas in a tomato base soup, with avocado & fresco cheese
    COURSE TWO
    • Lunch » COURSE TWO » Camarones al Ajillo
      Large shrimp simmered in a cilantro, white-wine tomatillo sauce, served with rice, beans & corn tortillas
    • Lunch » COURSE TWO » Las Enchiladas
      Soft corn tortillas, filled with chicken, cheese or vegetarian, topped with red or green sauce, lettuce & sour cream, served with rice & beans
    • Lunch » COURSE TWO » Burrito
      Large flour tortillas, filled with rice, pinto beans, Monterey cheese & choice of chicken, beef, pork or vegetables, served with your choice of salad or rice & beans
    • Lunch » COURSE TWO » Cochinita Pibil
      Yucatan style-roast pull pork served in a rich achiote sauce (annatto seeds), with rice, beans, pico de gallo salad & corn tortillas
    • Lunch » COURSE TWO » Bistec a La Mexicana
      Grilled skirt steak served with peppers, onions, tomatoes, & mild Guajillo sauce
    • Lunch » COURSE TWO » Pollo al Chipotle
      Chicken breast sauteed with portobella mushrooms, white wine & chipotle cream sauce
    COURSE THREE
    • Lunch » COURSE THREE » Flan
    • Lunch » COURSE THREE » Tres Leches
  • COURSE ONE
    • Dinner » COURSE ONE » House Salad
      Mixed greens, tomatoes, cactus, red onions & balsamic dressing
    • Dinner » COURSE ONE » Nachos Machos
      Crispy corn tortillas baked with beans, Monterey cheese, topped with guacamole, chipotle salsa, sour cream & pico de gallo
    • Dinner » COURSE ONE » Tortilla Soup
      Crispy strips of corn tortillas in a tomato base soup, with avocado & fresco cheese
    • Dinner » COURSE ONE » Calamari Frito
      Fried squid rings served with chipotle salsa & pico de gallo
    COURSE TWO
    • Dinner » COURSE TWO » Camarones al chipotle or ala tequila
      Large shrimp simmered in a garlic, white wine, spicy chilpolte, or light tequila cream sauce served with rice, beans & corn tortillas
    • Dinner » COURSE TWO » Las Enchiladas
      Soft corn tortillas, filled with chicken, cheese or vegetarian, topped with red or green sauce, lettuce & sour cream, served with rice & beans
    • Dinner » COURSE TWO » Burrito
      Large flour tortillas, filled with rice, pinto beans, Monterey cheese & choice of chicken, beef, pork or vegetables, served with your choice of salad or rice & beans
    • Dinner » COURSE TWO » Cochinita Pibil
      Yucatan style-roast pull pork served in a rich achiote sauce (annatto seeds), with rice, beans, pico de gallo salad & corn tortillas
    • Dinner » COURSE TWO » Pescado Al Tomatillo
      Egg-battered tilapia fillet served in a white wine, cilantro & tomatillo salsa
    • Dinner » COURSE TWO » Bistec a La Mexicana
      Grilled skirt steak served with peppers, onions, tomatoes, & mild guajillo sauce
    • Dinner » COURSE TWO » Pollo al Chipotle
      Chicken breast sauteed with portobella mushrooms, white wine & chipotle cream sauce
    COURSE THREE
    • Dinner » COURSE THREE » Flan
    • Dinner » COURSE THREE » Fried Ice Cream
    • Dinner » COURSE THREE » Tres Leches
The Dorrance

The Dorrance

60 Dorrance Street

Dinner

European, Global, International, Contemporary American

DownCity

The Dorrance is the perfect combination of old world glamour and majestic architecture. Built in 1901, this beautiful space is surrounded by breathtaking stained glass windows, each depicting a different Coat of Arms from wealthy European banking families. Inside this amazing restaurant you"ll enjoy couture cocktails inspired and designed to awaken the palate and relax the soul. The Dorrance uses only the freshest local ingredients in both their kitchen & beverage menus, reflecting the creativity and passion of the Lester Family. Open Tuesday through Saturday for Dinner and Lounge, The Dorrance hosts a prix fixe jazz brunch on Sundays, and is available for weddings and private events.

  • COURSE ONE
    • Dinner » COURSE ONE » SOUP OF THE EVENING
      featuring Chef’s selection of fresh, local ingredients
    • Dinner » COURSE ONE » STONE FRUIT SALAD
      peaches, cherries, Narragansett Creamery ricotta, baby arugula, honey and white balsamic vinaigrette, Marcona almonds
    • Dinner » COURSE ONE » THE DORRANCE CAESAR
      artisan lettuce, shaved fresh Manchego, grilled croutons, Caesar dressing, crispy Manchego chips
    • Dinner » COURSE ONE » RHODY CALAMARI
      lemon, garlic butter, Chef’s seasoning, peperoncini, wild arugula, capers, preserved lemon aioli
    • Dinner » COURSE ONE » MOZZARELLA & PROSCIUTTO
      Narragansett Creamery mozzarella, heirloom tomatoes, prosciutto, watermelon, micro-basil, aged balsamic +5
    COURSE TWO
    • Dinner » COURSE TWO » PAN ROASTED SALMON
      Faroe Island salmon, green Jasmine rice, cucumber, heirloom tomato, savory yogurt
    • Dinner » COURSE TWO » CITRUS SHRIMP AND RISOTTO
      Arborio rice, gulf shrimp, cherry tomatoes, asparagus, lemon zest, micro basil, shallots, garlic
    • Dinner » COURSE TWO » CHICKEN PAILLARD
      grilled Murray’s chicken breast, micro summer salad with haricots verts, heirloom tomatoes, pattypan squash, roasted shallot vinaigrette, lemon zest
    • Dinner » COURSE TWO » GRILLED PORK CHOP
      center-cut pork chop, warm peaches & Brandy, toasted hazelnuts, baby fingerling potatoes
    • Dinner » COURSE TWO » POINT JUDITH LOBSTER PAPPARDELLE
      fresh pasta ribbons, Point Judith lobster, mushrooms, English peas and native corn, lobster emulsion +10
    • Dinner » COURSE TWO » FILET & LOBSTER
      8oz grilled filet mignon, 1/2 butter poached Point Judith lobster tail, brandy & dijon sauce, harvest mushrooms, sweet corn & lobster mashed potatoes, baby zucchini and pattypan squash +15
    COURSE THREE
    • Dinner » COURSE THREE » ICE CREAM SUNDAE
      featuring house made ice cream and chef-inspired toppings
    • Dinner » COURSE THREE » STRAWBERRY RHUBARB TART
      root beer ice cream, almond cereal crunch, anise hyssop pickled strawberries
    • Dinner » COURSE THREE » CORNMEAL CAKE
      blueberry Kaffir cremeux, sweet corn ice cream, buttermilk custard, blueberry compote, Kaffir lime popcorn
The Duck & Bunny

The Duck & Bunny

312 Wickenden Street

Lunch Dinner

Creperies, Coffee & Tea

Fox Point

  • COURSE ONE
    • Lunch » COURSE ONE » Mandarin Salad
      with toasted almonds and citrus vinaigrette
    • Lunch » COURSE ONE » Narragansett Creamery Ricotta
      with olive tapenade, olive oil drizzle, Olga's pane francaise
    COURSE TWO
    • Lunch » COURSE TWO » The Rachel & Monica
      spinach, goat cheese, sun-dried tomato
    • Lunch » COURSE TWO » The Distinguished Lincoln
      black forest ham, gruyère, caramel mustard
    • Lunch » COURSE TWO » The Mazzy Star
      portobello mushroom, fontina cheese, rosemary, truffle oil
    • Lunch » COURSE TWO » Portuguese Sweet Bread French Toast
      maple berry compote
    COURSE THREE
    • Lunch » COURSE THREE » Mini Cupcake
  • COURSE ONE
    • Dinner » COURSE ONE » Bunny Bleu Salad
      toasted pecans, apples, bleu cheese, baby spinach, cider vinaigrette
    • Dinner » COURSE ONE » Brie With Fig Spread and Pecans
      on Olga's multigrain bread
    COURSE TWO
    • Dinner » COURSE TWO » The Wyatt-Reuben
      smoked turkey, mozzarella, spinach, cranberry coulis
    • Dinner » COURSE TWO » The T.S. Geller
      prime roast beef, cheddar, caramelized onions, tomato, mesculun greens and horseradish cream
    • Dinner » COURSE TWO » Crepiccini
      crêpe noodles, tossed in a pomodoro beurre blanc sauce, Narragansett Creamery ricotta
    • Dinner » COURSE TWO » The Creperito
      brown rice, black beans, cheddar, onions, spinach, house-made salsa and guacamole with sour cream (make it a vegan/GF rice bowl)
    • Dinner » COURSE TWO » The Duck & Bunny Roll
      Norwegian smoked salmon, herbed cream cheese, cucumber and scallion, caper and spicy mayo accompaniment, wrapped in a crêpe and served sushi style.
    COURSE THREE
    • Dinner » COURSE THREE » Choice of a Maxi Cupcake
Eleven Forty Nine Restaurant

Eleven Forty Nine Restaurant

1149 Division Street

Lunch Dinner

Contemporary American

Warwick

Eleven Forty Nine Restaurant, at 1149 Division Street in Warwick, RI is where guests of all ages can expect a unique dining experience. The restaurant offers Contemporary American cuisine in an upscale casual atmosphere for Lunch, Dinner, and Brunch dining. All staff from our valet attendants to our dining room servers look to provide customers with a great experience through consistent attention to detail, superior food quality, and comfortable ambiance.

  • COURSE ONE
    • Lunch » COURSE ONE » Caesar Salad
      Romaine, shaved parmesan, croutons, Caesar dressing
    • Lunch » COURSE ONE » Field Greens
      Cucumber, cherry tomato, charred onion, radish, Meyer lemon dressing
    • Lunch » COURSE ONE » Clam & Corn Chowder
      with mini Rhode Island clam cake
    COURSE TWO
    • Lunch » COURSE TWO » CHICKEN MARSALA
      Sautéed Mushrooms, Pancetta, and Marsala Sauce
    • Lunch » COURSE TWO » BLACK ANGUS SIRLOIN BURGER
      Served With Hand-Cut French Fries, Choice of Cheese, Lettuce and Tomato on a Hearty Bun Additional Toppings are Available for $. 75 Each:Applewood Smoked Bacon, Sautéed Mushrooms, Caramelized Onions, Avocado, Fried Egg
    • Lunch » COURSE TWO » HOUSE ROASTED TURKEY SANDWICH
      Jack Cheese, Sage Pesto, Arugula, Tomato, Toasted Baguette
    • Lunch » COURSE TWO » BAKED PENNE PASTA
      Pink Vodka Sauce, Topped With a Blend Of Parmesan, Pecorino, Mozzarella and Fontina Cheeses
    COURSE THREE
    • Lunch » COURSE THREE » Chocolate Peanut Butter
    • Lunch » COURSE THREE » Carrot Cake
  • COURSE ONE
    • Dinner » COURSE ONE » WATERMELON + FETA SALAD
      Cherry Tomatoes, Pickled Shallots, Baby Arugula
    • Dinner » COURSE ONE » GRILLED CAESAR SALAD
      Baby Romaine, Confit Tomato, Crispy Pancetta
    • Dinner » COURSE ONE » 1149 CLAM AND CORN CHOWDER
      With Mini Clam Cake
    COURSE TWO
    • Dinner » COURSE TWO » HOUSE SMOKED CHICKEN + ORECCHIETTE
      Pulled Chicken, Herb Tomato Cream Sauce, Three Cheese Blend
    • Dinner » COURSE TWO » PAN-BLACKENED SWORDFISH
      Pancetta-Braised Chard, Crispy Polenta Batons
    • Dinner » COURSE TWO » HAND MADE PASTA PRIMAVERA
      Local Farm Vegetables, Shaved Manchego
    COURSE THREE
    • Dinner » COURSE THREE » SEASONAL CHEESECAKE
    • Dinner » COURSE THREE » BROWNIE ICE CREAM SUNDAE
Elizabeth of Portofino's

Elizabeth of Portofino's

897 Post Road

Dinner

Italian

Warwick

Elizabeth's Portofino is a place you can come casually dressed and be seated in the cafe, or you can be seated in the elegant dining room which is filled with flowers and candlelit tables. Both share the aroma of the kitchen which is serving hearty ethnic Italian dishes and light fare as well. You can't pass up the roasted garlic served with warm bread and extra virgin olive oil brought to every table. Also, in the warmer weather, come check out the outdoor patio overlooking the cranberry pond. You can order from the regular menu or the bistro menu in all three dining rooms. Come see the old meet the new. Elizabeth of Portofino's is here to stay.

  • COURSE ONE
    • Dinner » COURSE ONE » Fried Calamari
      Fresh Tomato and Mozzarella Bruschetta
    • Dinner » COURSE ONE » Eggplant Rollatini
      Field Greens With Craisins, Walnuts and Gorgonzola Cheese
    COURSE TWO
    • Dinner » COURSE TWO » Veal or Chicken Francese With Potato & Vegetable
    • Dinner » COURSE TWO » Veal or Chicken Marsala With Potato & Vegetable
    • Dinner » COURSE TWO » Baked Scrod With Potato & Vegetable
    • Dinner » COURSE TWO » Veal or Chicken Parmigiana With Penne
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu or Vanilla Ice Cream With Raspberry Sauce
Federal Taphouse & Kitchen

Federal Taphouse & Kitchen

279 Atwells Avenue

Lunch Dinner

American, Comfort Food, Bistro

Providence

Federal Taphouse & Kitchen, formerly Providence Prime Steakhouse. With a Creatively constructed menu and Over 75 Craft Beers in cans and bottles and over 20 on Draft, The Federal Taphouse & Kitchen has become an Urban Comfort Food "A must go to dining spot", Located on Historic Federal Hill, Its casual atmosphere invites you to come in and enjoy a Hand Crafted Cocktail, glass of Wine or one of our Locally sourced Craft Beers, while feasting on small plate appetizers, Flatbreads, Wings, Tacos and so much more. Enjoy the company, watch a sporting event try a beer you've never heard of before. We are not just a bar we are a Neighborhood Pub, serving great food, cold beer and fast and efficient service.

  • COURSE ONE
    • Lunch » COURSE ONE » FARMERS GARDEN SALAD
      Field greens, cucumber, tomato, onion, carrots, balsamic vinaigrette
    • Lunch » COURSE ONE » KALE CAESAR SALAD
      Crisp kale& romaine, creamy Caesar dressing, garlic croutons, shaved asiago
    • Lunch » COURSE ONE » ROASTED SHISHITO PEPPERS
      Roasted corn, pimentos, queso cheese, cilantro crema
    • Lunch » COURSE ONE » PUB SKINS
      Potato skins, filled with Vermont cheddar cheese, applewood bacon and scallion ADD: CHILI $1
    COURSE TWO
    • Lunch » COURSE TWO » NEW ENGLAND GRASSFED BURGER
      Maple-pepper bacon, mushrooms, arugulagreens, basil pesto, Swisscheese
    • Lunch » COURSE TWO » SAIGON PORK TACOS
      Pineapple salsa, shavered onion, hoisin bbq, pickled slaw
    • Lunch » COURSE TWO » BRAISED SHORT RIB
      Slow braised short rib, mushrooms, onions, smoked gouda cheese, pan gravy
    COURSE THREE
    • Lunch » COURSE THREE » Strawberry Rhubarb Pie
    • Lunch » COURSE THREE » Key Lime Pie
  • COURSE ONE
    • Dinner » COURSE ONE » FARMERS GARDEN SALAD
      Field greens, cucumber, tomato, onion, carrots, balsamic vinaigrette
    • Dinner » COURSE ONE » KALE CAESAR SALAD
      Crisp kale& romaine, creamy Caesar dressing, garlic croutons, shaved asiago
    • Dinner » COURSE ONE » STICKY THAI RIBS
      Sesame Thai glaze, scallion, pickled ginger, shaved carrot
    • Dinner » COURSE ONE » TWISTED RI CALAMARI
      Sweet chili pepper sauce, pickled cucumber and celery salad, cilantro aiolo
    COURSE TWO
    • Dinner » COURSE TWO » BLACKENED CHICKEN & BROCCOLI
      Broccoli floretes, roasted red peppers, herb parmesan cream sauce, pennepasta
    • Dinner » COURSE TWO » CHICKEN MILANESE
      Panko crusted chicken breast, cherry tomato and arugula salad, Parmigiano-Reggiano, grilled lemon
    • Dinner » COURSE TWO » SEARED FAROE ISLAND SALMON
      Roasted corn, shishito pepper and potato hash, tomato cilantro broth, lime& almond gremolata
    COURSE THREE
    • Dinner » COURSE THREE » Strawberry Rhubarb Pie
    • Dinner » COURSE THREE » Key Lime Pie
Fellini Pizzeria

Fellini Pizzeria

166 Wickenden Street

Dinner

Pizza

Fox Point

  • COURSE ONE
    • Dinner » COURSE ONE » One Feature Salad of Your Choice
    COURSE TWO
    • Dinner » COURSE TWO » One Specialty Pizza or Create Your Own Pizza (up to five toppings)
    COURSE THREE
    • Dinner » COURSE THREE » One Chocolate or Blondie Brownie
Fire + Ice Restaurant

Fire + Ice Restaurant

48 Francis Street

Dinner

American (New), Mongolian

Downtown

Fleming's Prime Steakhouse & Wine Bar

Fleming's Prime Steakhouse & Wine Bar

One West Exchange Street

Dinner

Steak, Steakhouse, Seafood

DownCity

Fleming’s Prime Steakhouse & Wine Bar pairs a passion for service and seasonal ingredients with the finest USDA Prime beef. Every dish is meticulously made from scratch and served by our attentive staff. You’ll also discover the perfect wine for every mood with the Fleming’s 100®, our award-winning list of 100 wines by the glass. Our wine list features top-rated vineyards from around the world. We also offer Private Dining Rooms and a personal Private Dining Director who will craft the perfect occasion for any group size or budget. At Fleming’s, every visit is filled with indulgent possibilities.

  • COURSE ONE
    • Dinner » COURSE ONE » Modern Caesar Salad
    • Dinner » COURSE ONE » Portobello Ravioli with Porcini Butter Sauce
    • Dinner » COURSE ONE » Clam Chowder
    COURSE TWO
    • Dinner » COURSE TWO » Petit Filet Mignon with Herb Grilled Shrimp
    • Dinner » COURSE TWO » Barbecue Glazed Salmon
    • Dinner » COURSE TWO » Pork Chop with Apple Mustard Glaze
    • Dinner » COURSE TWO » Seared Ahi Tuna with Tomato Vinaigrette
    • Dinner » COURSE TWO » Sides
    • Dinner » COURSE TWO » Truffled Mashed Potatoes
    • Dinner » COURSE TWO » Creamed Spinach
    COURSE THREE
    • Dinner » COURSE THREE » Flourless Chocolate Cake
    • Dinner » COURSE THREE » Cheesecake with Blueberry Sauce
Garde De La Mer

Garde De La Mer

86 Dorrance Street

Dinner

Contemporary French / American, Seafood, Meat

DownCity

Garde de la Mer features a seasonal menu of local fresh seafood with a coastal French inspiration. Using a combination of both classic and modern American technique, fresh local ingredients are brought in daily and then transformed into composed dishes by the culinary team.

  • COURSE ONE
    • Dinner » COURSE ONE » Simple salad breakfast radish, seasonal vegetables, lemon vinaigrette
    • Dinner » COURSE ONE » White gazpacho almond brioche, burnt fig, pickled grape, celery
    • Dinner » COURSE ONE » Steamed mussels house tasso, garlic scapes, red serrano, sweet corn cream
    COURSE TWO
    • Dinner » COURSE TWO » Beetroot gnocchi
      aged goat cheese, heirloom beets, pine nuts, basil
    • Dinner » COURSE TWO » Hake
      honeyed carrots, cauliflower, pistachio, harissa butter
    • Dinner » COURSE TWO » Flat iron steak
      smoked eggplant, mushroom conserva, beet mostarda, sauce au poivre
    • Dinner » COURSE TWO » Spanish octopus
      confit fennel, native little necks, bouillabaisse jus
    COURSE THREE
    • Dinner » COURSE THREE » Grand Marnier pain des genes
      herbed melon, pickled cucumber, ginger almond, honeydew sherbet
    • Dinner » COURSE THREE » White peach cheesecake
      stone fruit, rosemary chiffon, prosecco gelée, toasted almond ice cream
    • Dinner » COURSE THREE » Flourless chocolate torte
      chocolate caramel mousse, raspberry chutney, cocoa nib, brown butter ice cream
Gracie's

Gracie's

194 Washington Street

Dinner

Contemporary American

DownCity

Our mission is simple – enhance and educate the palate with the freshest ingredients and flavors. Our guests take center stage with a philosophy focused on surprising and exciting each guest with personal care and service. Our team is motivated by a central goal – making sure each dining experience is memorable.

  • COURSE ONE
    • Dinner » COURSE ONE » Jeffery’s Baby Greens Salad
      Blue cheese, red onion, potato crisp, soy sherry vinaigrette
    • Dinner » COURSE ONE » Shaved Cucumber Salad
      labneh, horseradish, crispy garlic, feta, black olive, wood sorrel
    • Dinner » COURSE ONE » Russet Potato Gnocchi
      braised beef shank, cherry tomato, basil, Bianco Sardo
    COURSE TWO
    • Dinner » COURSE TWO » Gracie’s Rigatoni Campanaro
      sweet & spicy sausage, plum tomato, parmesan, ricotta salata
    • Dinner » COURSE TWO » Crescent Farms Duck
      flint corn polenta, Tuscan kale, hakurei turnip, roasted cherry jus
    • Dinner » COURSE TWO » Local Market Fish
      toasted fregola, manila clams, tomato fondue, pancetta, parsley
    • Dinner » COURSE TWO » Tasting of Summer Vegetables
      Chef’s preparation, inspired by the season
    COURSE THREE
    • Dinner » COURSE THREE » Honey Chocolate Mousse
      caramelized puffed millet, buckwheat cake, honey-ginger nougat, bee pollen ice cream
    • Dinner » COURSE THREE » Gracie’s Crème Brulée
      Madagascar vanilla bean, Spritz cookie
    • Dinner » COURSE THREE » Brown Butter Plum Cake
      toasted maple marshmallow, benne seed crisp, roasted black plums, sweet herb frozen yogurt
Hemenway's Seafood Grill & Oyster Bar

Hemenway's Seafood Grill & Oyster Bar

121 South Main Street

Dinner

Seafood, Steak, American

College Hill

Located on the River in downtown Providence, Hemenway’s is Rhode Island’s premiere seafood address. Aspiring to bring you the freshest and highest quality fin-fish, shellfish and mollusks in the United States while delivering genuine hospitality in a relaxed, social atmosphere. Hemenway’s offers an award-winning wine list, customized private dining for up to 45 guests, seasonal al fresco dining and full menu service in the bar area.

  • COURSE ONE
    • Dinner » COURSE ONE » Sea scallop crudo
      grapefruit, mint, chili threads, local cucumber
    • Dinner » COURSE ONE » Summer tomato salad
      Kalamata olives, fresh herbs, torn mozzarella, sherry reduction, Spanish olive oil, sour dough croutons
    • Dinner » COURSE ONE » New England clam
    • Dinner » COURSE ONE » Chowder Rhode Island clam chowder
      local clams, smoked bacon, clam broth
    COURSE TWO
    • Dinner » COURSE TWO » Local roasted blue fish
      summer corn pudding, tomato-caper relish, lemon and oil dressed queens greens
    • Dinner » COURSE TWO » Grilled lemon chicken
      white flint parmesan polenta, broccoli rabi, lemon au jus
    • Dinner » COURSE TWO » Coriander encrusted grilled salmon
      summer vegetable cous cous, kaffir lime and chili broth
    • Dinner » COURSE TWO » Surf and turf
      bacon wrapped grilled filet, grilled sea scallops, blue cheese fondue, truffled demi glaze, crispy fingerling potatoes, asparagus
    COURSE THREE
    • Dinner » COURSE THREE » Pineapple upside down cake
      butter cake, caramel sauce, pineapple lime chutney, whipped cream, marino cherries
    • Dinner » COURSE THREE » Chocolate gateau
      white and dark chocolate mousse, cocoa nibs, milk jam
Iron Works Tavern

Iron Works Tavern

697 Jefferson Boulevard

Dinner

Contemporary American, American

Warwick

The Iron Works Tavern is located in a beautifully restored 1800's brick building that once served as the offices for the Rhode Island Malleable Iron Works. The Iron Works Tavern menu selections include options such as local steaks & seafood dishes, flat breads, and signature macaroni & cheese. With lighter options such as fresh soups, salads, & vegetarian dishes, their is a choice for everyone.

Jacky's Waterplace Restaurant

Jacky's Waterplace Restaurant

200 Exchange Street

Dinner

Contemporary Asian, Sushi, Pan-Asian

Downtown

Jacky's offers classic and contemporary Asian cuisines, including Chinese, Japanese, Thai, Vietnamese, Singaporean and more. Revamping traditional Szechuan, Hunan and Hong Kong style cuisines from a fresh perspective, along with the ingenious marriage of Chinese traditional and modern culinary cooking techniques, and presentation styles from the West make for a unique and eclectic dining experience.

Joe Marzilli's Old Canteen Italian Restaurant

Joe Marzilli's Old Canteen Italian Restaurant

120 Atwells Avenue

Dinner

Italian

Federal Hill

Joe Marzilli's Old Canteen was founded in 1956 by Joseph Marzilli. We are located in the heart of Providence’s “Little Italy,” where you can find the best Italian Cuisine in Rhode Island. Being in close vicinity, our restaurant is just a short walk from the Rhode Island Convention Center and just minutes for I-95 and Rt. 6. Our address is 120 Atwells Avenue, Providence, Rhode Island 02903. When you reach the beginning of Historic Federal Hill, we are the first restaurant on the left after the gateway arch over Atwells Avenue with the Pinecone. Look for the blinking sign and you won’t miss us!

Kitchen Bar

Kitchen Bar

771 Hope Street

Dinner

American (Traditional), Pizza

East Side

Please come join us and have a seat in our comfortably elegant dining room for lunch and dinner, and relax as you enjoy our food and your favorite drink!

La Collina Bistro and Tiki Bar

La Collina Bistro and Tiki Bar

82 Hillside Avenue

Dinner

Italian

Rehoboth

  • COURSE ONE
    • Dinner » COURSE ONE » Calamari 2 Ways
      Your choice of banana peppers tossed with white wine garlic butter served with marinara & citrus aioli -or- tossed with thai peanut sauce & roasted peppers served with sriracha & a cilantro creme
    • Dinner » COURSE ONE » Soft Pretzel Stix
      Hot soft Bavarian pretzel sticks baked with lots butter and sea salt served with a Cheddar ale & a sweet mustard dipping sauce
    • Dinner » COURSE ONE » Skewers & Wings
      Your choice of boneless chicken tenderloins grilled on a skewer -or- crispy bone-in wings with your choice of sauce: Buff, BBQ, Thai or Roasted Garlic & Herb
    COURSE TWO
    • Dinner » COURSE TWO » Caesar
      Chopped romaine, kalamata olives,roasted red peppers,focaccia croutons and parmesan crisps, Caesar dressing
    • Dinner » COURSE TWO » Mixed Greens Salad
      Fresh mix of artisan lettuces with matchstick carrots, red onions, cherry tomatoes, cucumbers & radishes, balsamic vinaigrette
    • Dinner » COURSE TWO » Spinach Salad
      Baby spinach, red onions, craisons, toasted almonds topped with crumbled Gorgonzola, warm bacon vinaigrette
    COURSE THREE
    • Dinner » COURSE THREE » Grilled Filet
      Eight ounce grilled filet with our steakhouse glaze topped with a bourbon butter served with garlic whipped potatoes & creamed spinach
    • Dinner » COURSE THREE » Lemon-Basil Salmon
      Eight ounce grilled Faroe Island wild salmon topped with basil crumbs & a lemon beurre blanc served with rice pilaf & cilantro-citrus mixed greens salad
    • Dinner » COURSE THREE » Frutti di Mare
      Local littlenecks, P.E.I Mussels, shrimp & Point Judith calamari in a spicy sherry tomato broth tossed with linguine served with brioche crostini
    • Dinner » COURSE THREE » Honey-Mesquite Roasted Chicken
      Roasted chicken with a sweet & smokey rub, oven roasted crispy and stuffed with cheese & prosciutto, over sweet corn & scallion risotto
    • Dinner » COURSE THREE » Shrimp & Chourico
      Grilled bamboo skewered shrimp and chourico drizzled with a smoked paprika & saffron cream served with rice pilaf & citrus cilantro mixed greens salad
Legal Sea Foods

Legal Sea Foods

2099 Post Road

Dinner

Seafood

Warwick

In the “Ocean State,” Legal Sea Foods makes waves serving over 40 varieties of fish and shellfish throughout the year. Our restaurant is a destination for seafood lovers from Rhode Island and southern Massachusetts who have a taste for great food and fun. In season, our patio is a popular lure for those who choose the fresh seafood and fresh air combo.

Local 121 Restaurant

Local 121 Restaurant

121 Washington Street

Dinner

Contemporary American, Contemporary French / American

DownCity

Local 121 believes that seasonal, regional, organic sustainable cuisine is not a trend - it is a method of creating beautiful, responsible, delicious dishes. By building relationships with local farmers and suppliers, we ensure not only that your food is fresh and healthful, but that it has been harvested in a way that pays respect to land and sea. When that food is combined with the exceptional efforts of local wineries and breweries, the result is a completely satisfying dining experience.

Loie Fuller

Loie Fuller

1455 Westminster Street

Dinner

American (New), French

Federal Hill

Madeira Restaurant

Madeira Restaurant

288 Warren Avenue East

Lunch Dinner

Portuguese

Providence

Madeira Restaurant has served outstanding Portuguese cuisine since 1987.

  • COURSE ONE
    • Lunch » COURSE ONE » Caldo Verde
      Kale, chourico & potato broth soup
    • Lunch » COURSE ONE » Sopa A Portuguesa
      Fresh vegetables, beef & pasta soup
    • Lunch » COURSE ONE » Chourfco 'a Madeira
      Sauteed Portuguese sausage with hot cherry pepper rings
    • Lunch » COURSE ONE » Asas de Galinha 'a Madeira
      Fried, battered chicken wings with hot dipping sauce
    • Lunch » COURSE ONE » Lulas Fritas
      Fried calamari rings blended with hot peppers & homemade hot sauce
    COURSE TWO
    • Lunch » COURSE TWO » Omelete De Marisco
      Egg, shrimp, crab meat, onions & parsley omelet
    • Lunch » COURSE TWO » Prego No Pao
      Steak Sandwich w/ Portuguesefries
    • Lunch » COURSE TWO » Sandes De Cacoila
      Pulled spicy pork blade meat sandwich w/ Portuguese fries
    • Lunch » COURSE TWO » Filetes Dourados
      Fried battered filet of scrod tapped with seafood sauce
    • Lunch » COURSE TWO » Lombinhos na Brasa
      Grilled marinated pork cutlets topped with roasted garlic& red winesauce
    • Lunch » COURSE TWO » Gallnha Mozambique
      Pan seared chicken breast in a spicy Mozambique sauce
    COURSE THREE
    • Lunch » COURSE THREE » Pudim Flan
      Caramel Custard
    • Lunch » COURSE THREE » Arroz Dote
      Sweet Rice
    • Lunch » COURSE THREE » Chocolate Mousse
  • COURSE ONE
    • Dinner » COURSE ONE » Caldo Verde
      Kale, chourico & potato broth soup
    • Dinner » COURSE ONE » Sopa A Portuguesa
      Fresh vegetables, beef & pasta soup
    • Dinner » COURSE ONE » Garden Salad
      Fresh seasonal greens, tomatoes,onions & cucumbers
    • Dinner » COURSE ONE » Bolos de Bacalhau
      Codfish Cakes
    • Dinner » COURSE ONE » Ameijoas A Espanhola
      Littlenecks with chourico, peppers & onions in a red sauce
    • Dinner » COURSE ONE » Asas de Galinha A Madeira
      Fried, battered chicken wings w/ hot dipping sauce
    • Dinner » COURSE ONE » Lulas Frftas
      Fried calamari rings blended with hot peppers & homemade hot sauce
    COURSE TWO
    • Dinner » COURSE TWO » Filetes Dourados
      Fried battered filet of scrod topped with seafood sauce
    • Dinner » COURSE TWO » Peixe Recheado
      Baked Stuffed Haddock
    • Dinner » COURSE TWO » Camarao Mozambique
      Sauteed shrimp in aspicy Mozambique sauce
    • Dinner » COURSE TWO » Espetada A Madeirense
      Sirloin Shish-ka-bob
    • Dinner » COURSE TWO » Chef's Combo
      Sirloin tips with Chourico in a Madeira wine mushroom sauce
    • Dinner » COURSE TWO » Alentejana
      Marinated pork with potatoes & little necks
    • Dinner » COURSE TWO » Peito Gallnha A Madeira
      Grilled chicken breast topped with lemon butter sauce
    COURSE THREE
    • Dinner » COURSE THREE » Pudim Flan
      Caramel Custard
    • Dinner » COURSE THREE » Arroz Ooce
      Sweet Rice
    • Dinner » COURSE THREE » Chocolate Mousse
    • Dinner » COURSE THREE » Carrot Cake
    • Dinner » COURSE THREE » NY Cheesecake
Massimo

Massimo

134 Atwells Avenue

Dinner

Italian, Contemporary Italian

Federal Hill

From Joseph + Esther DeQuattro of Pane Vino comes the much anticipated Massimo. Massimo brings the quintessential Italian trattoria to Providence’s Federal Hill Neighborhood. Offering a contemporary Italian menu inspired by the regional cuisines of Italy. Signature dishes include the Chitarra alla Carbonara; Fig & Tallegio Pizza; and House-Aged Rib-eye “Fiorentina”.

McCormick & Schmick's

McCormick & Schmick's

11 Dorrance Street

Lunch Dinner

Seafood, Steak, American

DownCity

Returning to co-founder Bill McCormick's hometown, McCormick & Schmick's Seafood Restaurant is located in the historic Biltmore Hotel, where Mr. McCormick once parked cars as a young boy. McCormick & Schmick's is conveniently located adjacent to the Rhode Island Convention Center and within walking distance of the business, historical, governmental and cultural communities of Providence.

  • COURSE ONE
    • Lunch » COURSE ONE » Clam Chowder
      Traditional New England Style
    • Lunch » COURSE ONE » Heirloom Tomato Salad
      Roasted Beets, Heirloom Tomatoes, Fresh Mozzarella, Basil, Balsamic, Sea Salt
    • Lunch » COURSE ONE » Kung Pao Calamari
      Flash Fried, Spicy Chili Sauce
    COURSE TWO
    • Lunch » COURSE TWO » Grilled Marinated Prawns
      Herb Marinated Prawns, Crispy Polenta Cake, Sautéed Spinach, Roasted Red Pepper Coulis
    • Lunch » COURSE TWO » Romano Chicken Chopped Salad
      Bacon, Blue Cheese, Balsamic Vinaigrette, Marinated Tomato Salad
    • Lunch » COURSE TWO » Crab Mac & Cheese
      Lump Crab Meat, Rigatoni, Five Cheese Sauce, Old Bay Crumbs
    COURSE THREE
    • Lunch » COURSE THREE » Mini Molten Chocolate Cake
      Heath Bar Pieces, Vanilla Bean Ice Cream, Chocolate Sauce
    • Lunch » COURSE THREE » Vanilla Bean Panna Cotta
      Strawberry Soup, Almond Biscuits
  • COURSE ONE
    • Dinner » COURSE ONE » Heirloom Tomato Salad
      Roasted Beets, Heirloom Tomatoes, Fresh Mozzarella, Basil, Balsamic, Sea Salt
    • Dinner » COURSE ONE » Kung Pao Calamari
      Flash Fried, Spicy Chili Sauce
    • Dinner » COURSE ONE » Steamed Littleneck
      Bacon, Corn, Teardrop Tomatoes
    COURSE TWO
    • Dinner » COURSE TWO » Grilled Marinated Prawns
      Herb Marinated Prawns, Crispy Polenta Cake, Sautéed Spinach, Roasted Red Pepper Coulis
    • Dinner » COURSE TWO » Braised Short Ribs
      Foie Gras Risotto, Truffled Asparagus Salad, Balsamic Bordelaise
    • Dinner » COURSE TWO » Cherry Crusted Wild Isles Organic Salmon
      Cherry Thyme Crust, Roasted Potatoes & Vegetables, Lemon Butter Sauce
    • Dinner » COURSE TWO » Sesame Albacore Tuna
      Mushroom Edamame Risotto, Wasabi Cream, Mongolian Black Pepper Sauce
    • Dinner » COURSE TWO » Alaskan King Crab (Additional $10)
      One Pound of Split Crab with your Choice of 3 Preparations: Steamed, Classic Scampi, Szechwan Style, Roasted Potatoes and Drawn Butter
    COURSE THREE
    • Dinner » COURSE THREE » Mini Molten Chocolate Cake
      Heath Bar Pieces, Vanilla Bean Ice Cream, Chocolate Sauce
    • Dinner » COURSE THREE » Vanilla Bean Panna Cotta
      Strawberry Soup, Almond Biscuits
    • Dinner » COURSE THREE » Blueberry Ginger Crisp
      Vanilla Ice Cream, Maple Caramel
Meritage Restaurant

Meritage Restaurant

5454 Post Road

Dinner

American, Seafood, Steak

East Greenwich

This casual yet elegant restaurant features eclectic new-American cuisine and a carefully chosen wine list that includes twenty wines by the glass and many more by the bottle.

  • COURSE ONE
    • Dinner » COURSE ONE » HOUSE SALAD
      Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage and croutons
    • Dinner » COURSE ONE » GRILLED CHICKEN TERIYAKI
      Skewered tenders, Thai dipping sauce
    • Dinner » COURSE ONE » GRILLED BUFFALO CHICKEN
      Skewered tenders in spicy buffalo sauce, with blue cheese dressing and celery garnish
    • Dinner » COURSE ONE » GRILLED CLAMS
      Five clams, grilled in their shells, and drizzled with garlic herb butter
    • Dinner » COURSE ONE » SHRIMP COCKTAIL
      Five, crisp and chilled shrimp, served with cocktail sauce
    • Dinner » COURSE ONE » CHICKEN PARM MEATBALL
      Stuffed with fresh mozzarella, finished with marinara sauce, herbed ricotta, fresh basil and pecorino Romano
    • Dinner » COURSE ONE » FRIED CALAMARI
      Crisp fried calamari, sauteed with lemon, butter, garlic and hot peppers
    • Dinner » COURSE ONE » THE ULTIMATE WEDGE
      A solid wedge of iceberg lettuce, with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons
    • Dinner » COURSE ONE » CAESAR
      Romaine lettuce and seasoned croutons, tossed with Caesar dressing
    • Dinner » COURSE ONE » HOT AND SOUR SOUP
      With pulled pork, bean sprouts, mini corn and straw mushrooms
    • Dinner » COURSE ONE » TUNA NAPOLEON
      Layers of sashimi tuna and crisp wontons sprinkled with sesame seeds drizzled with sweet and spicy miso sauce
    COURSE TWO
    • Dinner » COURSE TWO » TUSCANY CHICKEN
      Boneless grilled chicken breast with Kalamata olives, artichoke hearts, oven-roasted tomatoes and tarragon-garlic aioli
    • Dinner » COURSE TWO » PORK MEDALLIONS GRATINÉE
      Sliced and sauteed with port wine, onion, Dijon mustard and brown sugar, finished with melted Gorgonzola
    • Dinner » COURSE TWO » KABOB TRIO
      Beef tenderloin, jumbo shrimp and scallop kabobs, grilled and brushed with garlic butter and served with jasmine rice and mixed greens
    • Dinner » COURSE TWO » GRILLED MEATLOAF WITH PORTOBELLO DEMI-GLACE
      Served over mashed potatoes, with onion ring garnish
    • Dinner » COURSE TWO » POTATO GNOCCHI
      Roasted root vegetables, tomato and pecorino Romano served in a butternut cream sauce
    • Dinner » COURSE TWO » CLAMS PORTUGUESE OVER CAPELLINI
      Littlenecks simmered in a tomato-clam broth with onion, garlic and chaurice
    • Dinner » COURSE TWO » FRESH COD
      Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato sticks
    • Dinner » COURSE TWO » LOBSTER CARDINALE
      Lobster, shrimp and scallops, simmered in cognac-tomato-cream sauce over capellini
    • Dinner » COURSE TWO » ORANGE-GINGER SALMON
      Fresh fillet of salmon, pan seared in an orange-ginger glaze, garnished with a pinch of fresh cilantro, served with rice and greens
    • Dinner » COURSE TWO » PENNE JAMBALAYA
      Shrimp, chicken, chourico, onion and tomato, served in a spicy Cajun cream sauce
    • Dinner » COURSE TWO » JAMAICAN JERK CHICKEN
      A Statler breast, highly seasoned and crisp grilled, served with an apricot-mango chutney, coconut rice and mixed greens
    • Dinner » COURSE TWO » GRILLED SIRLOIN STEAK
      Choice aged, 12 oz. with choice of topping: - Lobster Tarragon Butter - Chipotle Barbecue with Onions - Lemon-Infused Olive Oil
    COURSE THREE
    • Dinner » COURSE THREE » PIZZA MELBA
      (A smaller than normal version) Grilled pizza with mascarpone and cream cheese, fresh fruit, raspberry sauce and creme anglaise drizzle
    • Dinner » COURSE THREE » PB&C TORTE
      (A slightly smaller than normal version) Velvet chocolate cake with a peanut butter mousse dipped in a chocolate ganache
    • Dinner » COURSE THREE » BEN & JERRY’S ICE CREAM
      Two scoops of Vanilla or Coffee Buzz Buzz Buzz.
    • Dinner » COURSE THREE » BANANA CREAM PIE
      In a spiced graham cracker crust, with banana slices, brulee’d tableside
    • Dinner » COURSE THREE » FLOURLESS CHOCOLATE TORTE
      Decadent, dense and rich cake, served with melba sauce and whipped cream garnish
    • Dinner » COURSE THREE » NEW YORK-STYLE CHEESECAKE
      Served with fresh fruit and whipped cream garnish
Metacom Kitchen

Metacom Kitchen

322 Metacom Avenue

Dinner

American (New)

Warren

Metacom Kitchen is a modern American Bistro.

  • COURSE ONE
    • Dinner » COURSE ONE » Heirloom Tomato Soup
      melted piave, pea green-basil pesto
    • Dinner » COURSE ONE » Crispy Cauliflower
      eggplant, black garlic, curry & carrot chips
    • Dinner » COURSE ONE » Mixed Greens Salad
      aged cabernet vinaigrette, pecorino romano
    • Dinner » COURSE ONE » Charcuterie Board for Two
      pork rillettes, duck tenderloin terrine, ramp mustard, pickled beets & onions, toasted bread
    • Dinner » COURSE ONE » Worcestershire Chick Pea Fries
      A-1 aioli
    COURSE TWO
    • Dinner » COURSE TWO » House Made Spinach Pappardelle
      confit chicken, swiss chard, garlic oil
    • Dinner » COURSE TWO » Potato Crusted Pork Shoulder
      polenta gnocchi, poached egg, beech mushroom, mustard aioli, porcini oil
    • Dinner » COURSE TWO » Market Fish
      black olive quinoa, braised lettuce, zucchini noodles, sungold tomato-browned butter vinaigrette
    COURSE THREE
    • Dinner » COURSE THREE » Basil Crème Brulee
    • Dinner » COURSE THREE » Rhubarb Semifreddo
      mango mousse, vanilla shortbread, seasonal fruit, rhubarb chips
    • Dinner » COURSE THREE » Goat Cheese Cake
      blueberry compote, crispy buckwheat, marcona almond granola,
Mill's Tavern

Mill's Tavern

101 North Main Street

Dinner

Contemporary American

Providence

Taverns have had a constant important presence in American life since the late 1600's. Many of them, which were attached to inns, were opened as resting places for travelers needing a place to stop, relax and fortify themselves. Of course the local residents frequented the taverns too, purchasing drinks and meals as well as participating in lively conversations. Taverns were the focal point for neighbors to come together, exchange news, talk of politics, and share in the general feeling of conviviality. Taverns were firmly established as gathering places for the light hearted socializing, serious talk, and of course, a hearty meal accompanied by a tasty libation or two.

Nami Japanese Restaurant

Nami Japanese Restaurant

198 Atwells Avenue

Dinner

Japanese, Sushi

Federal Hill

NAMI offers a contemporary twist on traditional Japanese cuisine set in the backsplash of historic Atwells, serving sushi and kitchen entrees with modern New American influences. Matched with a trendy décor designed and accented by local artists, NAMI is the new face of Japanese fine dining in Providence. A Special Note From NAMI: We would like our valued customers to know that we no longer have a theatrical hibachi chef. However, you are still able to order your hibachi from our superb chefs in the kitchen.

New Rivers

New Rivers

7 Steeple Street

Dinner

American (New)

College Hill

New Rivers was founded in 1990 and is housed in the former Congdon and Carpenter Mill along the river on the edge of downtown Providence. Named after the river rerouting project that jumpstarted Providence’s renaissance, New Rivers has been and continues to be a forerunner in locally sourced and thoughtfully prepared food as well as its much lauded friendly, knowledgeable, and attentive service. Owners Beau and Elizabeth Vestal met while working together at the restaurant. After 12 years (him) and 3 years (her) of leading the kitchen, the couple purchased the restaurant in 2012. Beau remains at the stoves, continuing to delight customers with his creative bistro fare. Elizabeth has moved out front and assumed the role of the restaurant’s general manager and gracious host.

  • COURSE ONE
    • Dinner » COURSE ONE » Winter Greens
      Shaved root vegetables, white balsamic vinaigrette, crispy quinoa, goat cheese toast
    • Dinner » COURSE ONE » Veloute of Yukon Gold and Leek
      Black truffle butter, chives, virgin olive oil
    • Dinner » COURSE ONE » Chicken Liver Mousse
      New Rivers pickled vegetables, olive oil crostini
    • Dinner » COURSE ONE » Butter-Roasted Wild Mushrooms
      Saint Andre triple creme, griddled brioche, Madeira caramel +5
    COURSE TWO
    • Dinner » COURSE TWO » Grilled Berkshire Pork
      Dijon spätzle, sweet and sour cabbage, smokey pork jus
    • Dinner » COURSE TWO » Arctic Char Fillet
      Westport turnip with horseradish, Brussels, mustard seeds, Meyer lemon butter
    • Dinner » COURSE TWO » Gnochetti Pasta
      Hen-of-the-woods mushrooms, black truffle, whipped ricotta
    • Dinner » COURSE TWO » Roasted Sea Scallops
      Citrus poached salsify, crispy culatello, fennel confit, blood orange +6
    • Dinner » COURSE TWO » Teres Major Steak
      Beef fat potatoes, cippolini onion, crispy bone marrow, bordelaise +6
    COURSE THREE
    • Dinner » COURSE THREE » Salted Caramel Ice Cream
      Crunchy cashew brittle
    • Dinner » COURSE THREE » Rich Chocolate Pots de Creme
      Mexican spiced chocolate biscotti
    • Dinner » COURSE THREE » Selection of Artisan Cheeses
      With candied nuts, pickled grapes, winter jam
Pane E Vino

Pane E Vino

365 Atwells Avenue

Dinner

Italian, Contemporary Italian, Mediterranean

Federal Hill

We create all of our cuisine with a high respect for the longstanding & highly admired traditions of Italian regional cooking. At our restaurant you will dine in a comforting, rustic Italian atmosphere. You will receive the utmost professional service along with the freshest & finest prepared cuisine our chefs have to offer. Pane e Vino is where friends, family, & businessmen alike come to enjoy a relaxing Mediterranean environment, filled with the aura and sensation of the finest Neapolitan style Italian cuisine & wine. Est. in July of 2002, under the direction of owner Joseph DeQuattro, Pane e Vine, which means "bread & wine" in Italian, celebrates the simple & basic things in life, without forgetting about the superior ways to enjoy them.

  • COURSE ONE
    • Dinner » COURSE ONE » Fiori di Zucca con Ricotta
      Fried Zucchini Flowers Stuffed with Basil Ricotta
    • Dinner » COURSE ONE » Caprese Classica
      Imported Mozzarella di Bufala and Heirloom Tomatoes
    • Dinner » COURSE ONE » Scamorza Infornata con Speck dell’Alto Adige
      Baked Scamorza Cheese with Speck
    • Dinner » COURSE ONE » Cozze all’Arrabbiata
      Farm Raised P.E.I. Mussels, Calabrian Chiles, Tomato Sea Broth, Roasted Garlic
    • Dinner » COURSE ONE » Insalata di Bietole Arrosto
      Roasted Beets, Baby Wild Arugula, Candied Walnuts, Goat Cheese Vinaigrette
    COURSE TWO
    • Dinner » COURSE TWO » Costoletta di Maiale
      Center Cut Pork Chop with Fig Demi Glaze
    • Dinner » COURSE TWO » Pesce del Giorno alla Griglia
      Grilled Fish of the day with Black Risotto
    • Dinner » COURSE TWO » Cannelloni alle Punte di Manzo
      Short Rib Cannelloni Topped with Local Ricotta
    • Dinner » COURSE TWO » Risotto Primavera allo Zafferano
      Saffron Risotto with Summer Vegetable Medley
    • Dinner » COURSE TWO » Tagliata di Manzo
      Hanger Steak with Rucala Salad
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu Fatto in Casa
      House made Tiramisu Ladyfingers, Espresso, Sweet Mascarpone, Whipped Cream
    • Dinner » COURSE THREE » Cannoli Siciliani
      Filled with Ricotta and Pistachio
Parkside Rotisserie & Bar

Parkside Rotisserie & Bar

76 South Main Street

Dinner

Contemporary American, Bar / Lounge / Bottle Service, Contemporary French / American

College Hill

The Parkside Rotisserie and Bar is a Manhattan-style bistro centrally located in the heart of Rhode Island"s capital city, Providence. One of the best restaurants in Providence since 1994. Serving lunch and dinner daily, the Parkside is surely a fantastic choice anytime. The Parkside offers a wide array of upbeat foods ranging from spicy crab cakes to grilled tenderloin and portobello salad. There are also several innovative pasta dishes as well as the Parkside's signature rotisserie meat items and daily specials. The Parkside's unique atmosphere is accented by an open kitchen where guests can enjoy watching our talented culinary staff prepare all of the enticing entrees found on the menu. Join us at the Parkside for a relaxing dining experience that is "casual elegance."

Pizzico Ristorante Barrington

Pizzico Ristorante Barrington

308 County Road

Lunch Dinner

Italian

Barrington

Stock Food Group owns and operates the popular Pizzico Ristorante locations in Providence and Barrington, RI as well as Decadent Catering. The team is comprised of highly professional veterans in the food service industry, each with a long-standing history of expertise. Pizzico Ristorante, the on famed East Side of Providence has a 20-year history as a premier dining destination. It"s rustic yet eclectic decor makes you feel like you're in New York City and Tuscany at the same time. The team keeps the decor fresh and stylish, and serves its award-winning Italian and Fusion cuisine. While other establishments have come and gone, Pizzico Ristorante has remained a pillar in the Providence restaurant scene for two decades. Stock Food Group has recently opened its Barrington, RI location, bringing the same menu and hip elegance to East Bay.

  • COURSE ONE
    • Lunch » COURSE ONE » Pasta e Fagioli
      Southern Italian-style pasta & white bean soup
    • Lunch » COURSE ONE » Pomodoro e Basilico
      Roasted tomato and basil bisque with a mini-grilled cheese
    • Lunch » COURSE ONE » Insalata Caesar
      Romaine, Parmesan and Caesar dressing
    • Lunch » COURSE ONE » Caprese
      Fresh mozzarella, tomatoes, fresh basil & balsamic dressing
    • Lunch » COURSE ONE » Della Casa
      Mixed greens, tomato, cucumber, onion & balsamic vinaigrette
    • Lunch » COURSE ONE » Margarita
      Mozzarella, Parmesan, Asiago cheese with fresh basil, tomatoes and balsamic essence
    • Lunch » COURSE ONE » Barbecue Chicken
      Chicken, smoked Gouda cheese, red onions, scallions & BBQ sauce
    COURSE TWO
    • Lunch » COURSE TWO » Panini
      Served on fresh-baked focaccia with housemade potato chips
    • Lunch » COURSE TWO » Pollo Panini
      Breaded chicken, fresh mozzarella, tomato, arugula & balsamic vinaigrette
    • Lunch » COURSE TWO » Gorgonzola Burger
      Gorgonzola mousse, red onion, tomato and romaine lettuce
    • Lunch » COURSE TWO » Mushroom Burger
      Wild mushrooms, baby spinach, Asiago cheese, sun-dried tomato aioli
    • Lunch » COURSE TWO » Roasted Veggie
      Roasted vegetables with feta cheese and balsamic essence
    • Lunch » COURSE TWO » Chipotle Chicken
      Breaded cutlet with mixed greens, tomato, red onion & smoked Gouda
    • Lunch » COURSE TWO » Caprese
      Tomato, fresh basil, fresh mozzarella and balsamic essence
    • Lunch » COURSE TWO » Pesto Chicken
      Grilled chicken breast with pesto, romaine, tomato, Parmesan & Asiago cheese
    • Lunch » COURSE TWO » PLT
      Prosciutto, romaine, tomato, fresh mozzarella and balsamic essence
    • Lunch » COURSE TWO » Salmone Grigliato
      Grilled salmon filet served over a bed of sauteed baby spinach, topped with chopped tomatoes, in a white wine garlic, caper sauce
    • Lunch » COURSE TWO » Pollo al Limone
      Lightly floured chicken breast sauteed with sun-dried tomatoes, capers, garlic, lemon, white wine and fresh Italian herbs and served with roasted potatoes and green beans
    • Lunch » COURSE TWO » Funghi con Vitello or Pollo
      Lightly floured veal scallopini or chicken breast sauteed with wild mushrooms, garlic, fresh herbs in a Dijon mustard, brandy cream sauce and served with roasted potatoes and green beans
    • Lunch » COURSE TWO » Clams Zuppa
      Fresh littleneck clams in the shell simmered in a tomato broth and served over angel hair pasta, with crusty garlic bread
    • Lunch » COURSE TWO » Penne Vodka
      Penne pasta in pink vodka sauce and Gorgonzola cheese
    • Lunch » COURSE TWO » Gamberetti e Salsiccia
      Slices of sweet Italian sausage and diced chicken breast with fresh fettuccine in a spicy tomato sauce
    COURSE THREE
    • Lunch » COURSE THREE » Tiramisu
    • Lunch » COURSE THREE » Chocolate Mousse Cake
    • Lunch » COURSE THREE » Cheesecake
    • Lunch » COURSE THREE » Raspberry Sorbet
  • COURSE ONE
    • Dinner » COURSE ONE » Calamari Fritti
      Crispy calamari tossed with sauteed garlic, black olives, scallions & hot banana peppers, served with our house gravy
    • Dinner » COURSE ONE » Melanzana Fritta Tower
      Fresh goat cheese sandwiched between crunchy, fried eggplant, topped with baby greens and drizzled with balsamic essence and extra virgin olive oil
    • Dinner » COURSE ONE » Giamaicani
      Crab cake served with chipotle aioli and mixed greens
    • Dinner » COURSE ONE » Margarita
      Mozzarella, Parmesan & Asiago cheese with fresh basil, plum tomato, & balsamic essence
    • Dinner » COURSE ONE » Barbecue Chicken
      Chicken, smoked Gouda, Bermuda onions, scallions & bbq sauce
    • Dinner » COURSE ONE » Pasta e Fagioli
      Southern Italian-style pasta & white bean soup
    • Dinner » COURSE ONE » Della Casa
      Mixed greens, tomato, cucumber, carrots, red onion & balsamic vinaigrette
    • Dinner » COURSE ONE » Caesar
      Romaine lettuce with housemade dressing, shaved grana padano & garlic croutons
    • Dinner » COURSE ONE » Caprese
      Fresh mozzarella, tomato, basil, mixed baby greens & balsamic vinaigrette
    COURSE TWO
    • Dinner » COURSE TWO » Pasta
    • Dinner » COURSE TWO » Penne Alla Vodka
      Traditionally prepared with vodka, house gravy, cream and Parmesan cheese
    • Dinner » COURSE TWO » Capellini al Pomodoro
      Angel hair pasta with garlic, basil, chopped fresh tomatoes & olive oil
    • Dinner » COURSE TWO » Pasta di Zucca
      Pumpkin stuffed pasta in a pesto, fresh tomato, Parmesan & cream sauce
    • Dinner » COURSE TWO » Ravioli de Spinaci
      Spinach and ricotta stuffed ravioli with an herbed tomato and garlic broth arugula and Asiago
    • Dinner » COURSE TWO » Fettuccine Alfredo With Pancetta
      Fresh fettuccine tossed with Parma ham and a Parmesan and cream reduction
    • Dinner » COURSE TWO » Risotto ai Funghi
      Risotto tossed with wild mushrooms, herbs, tomato, white truffle oil and Parmesan cheese
    • Dinner » COURSE TWO » Sogliola Cuocopazzo
      Fresh filet of sole with a horseradish-pistachio crust topped with sauteed garlic, tomatoes and white wine, served with roasted potatoes & seasoned green beans
    • Dinner » COURSE TWO » Salmone Grigliato
      Grilled salmon over sauteed baby spinach with lemon, garlic, capers, tomato & white wine
    • Dinner » COURSE TWO » Pollo e Fagioli
      Lightly breaded chicken breast, sliced and served over cannellini beans, sauteed bell peppers, tomato sauce, white wine and fresh mozzarella
    • Dinner » COURSE TWO » Pollo Limone
      floured and pan seared boneless chicken breast served with grilled polenta and green beans, finished in a sauce of sun-dried tomatoes, capers, lemon and white wine
    • Dinner » COURSE TWO » Funghi con Vitello or Pollo
      Tender veal or chicken sauteed with mushrooms, garlic & fresh herbs in a mustard brandy cream sauce, served with seasoned green beans and roasted potatoes
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu
    • Dinner » COURSE THREE » Chocolate Mousse Cake
    • Dinner » COURSE THREE » Cheesecake
    • Dinner » COURSE THREE » Assorted Gelato
    • Dinner » COURSE THREE » Raspberry Sorbet
Pizzico Ristorante Providence

Pizzico Ristorante Providence

762 Hope Street

Lunch Dinner

Italian, American (New), Seafood

Summit

Established in 1990, come see for yourself why Pizzico remains a culinary powerhouse in a city with a rich, culinary tradition.

  • COURSE ONE
    • Lunch » COURSE ONE » Pasta e Fagioli
      Southern Italian style pasta & white bean soup
    • Lunch » COURSE ONE » lnsalata Caesar
      Romaine, Parmesan and Caesar dressing
    • Lunch » COURSE ONE » Caprese
      Fresh Mozzarella, omatoes, fresh basil & balsamic dressing
    • Lunch » COURSE ONE » Della Casa
      Fresh mesclun greens, tomato, cucumber, onion & balsamic vinaigrette
    COURSE TWO
    • Lunch » COURSE TWO » Panini & Angus Burgers
      Served on fresh baked focaccia with house made potato chips
    • Lunch » COURSE TWO » Pollo Panini
      Breaded chicken, fresh mozzarella, tomato, arugula & balsamic vinaigrette
    • Lunch » COURSE TWO » Prosciutto Panini
      Thin sliced with fresh mozzarella, tomato, arugula & balsamic vinaigrette
    • Lunch » COURSE TWO » Mushroom Burger
      Wild mushrooms, baby spinach, asiago & sundried tomato aioli
    • Lunch » COURSE TWO » Chipotle Burger
      Smoked Gouda, wild mushrooms, chipotle aioli & mixed greens
    • Lunch » COURSE TWO » Wraps
      your choice of wheat or white, served with house made potato chips
    • Lunch » COURSE TWO » Chipotle Chicken
      Bread with cutlet with mixed greens, tomato, red onion & smoked Gouda
    • Lunch » COURSE TWO » Pesto Chicken
      Grilled chicken breast with pesto, romaine, tomato, Parmesan & Asiago cheese PLT - Prosciutto, romaine, tomato, fresh mozzarella and balsamic essence
    • Lunch » COURSE TWO » Roasted Veggie
      Roasted vegetables with feta cheese & balsamic essence
    • Lunch » COURSE TWO » Caprese
      Tomato, fresh basil, mozzarella, romaine & balsamic essence
    • Lunch » COURSE TWO » Arugula & Chicken Insalata
      Grilled chicken, baby arugu1a, dried cranberries, sunflower seeds & cucumber with. pecan-raspberry vinaigrette
    • Lunch » COURSE TWO » Insalata Tiepida
      Grilled chicken breast served over masculine greens, pistachios, chunks of fresh mozzarella with balsamic vinaigrette
    • Lunch » COURSE TWO » Sahnone Grigliato
      Grilled salmon filet served over a bed of sautéed baby spinach, finished with chopped tomatoes and a white-wine garlic, caper sauce
    • Lunch » COURSE TWO » Pollo al Limone
      Lightly floured chicken breast sautéed with sundried tomatoes, capers, garlic, lemon, white wine & fresh Italian herbs. Served with roasted potatoes & green beans
    • Lunch » COURSE TWO » Capellini al Pomodoro
      Angel hair pasta tossed with chopped tomatoes, garlic, fresh basil, olive oil and a dash of marinara
    • Lunch » COURSE TWO » Clams Zuppa
      Fresh littleneck clams in the shell simmered in a tomato brothserved over angel hair pasta with crusty garlic bread
    • Lunch » COURSE TWO » Penne Vodka
      Penne pasta a pink vodka sauce with Gorgonzola cheese
    • Lunch » COURSE TWO » Ravioli di Zucca
      Pockets of sage pasta stuffed with pumpkin in a pesto, parmesan cream sauce with chopped tomato
    COURSE THREE
    • Lunch » COURSE THREE » Assorted Gelatos or Sorbet
  • COURSE ONE
    • Dinner » COURSE ONE » Calamari Fritti
      Crispy calamari tossed with sauteed garlic, black olives, scallions & hot banana peppers, served with our house gravy
    • Dinner » COURSE ONE » Melanzana Fritta Tower
      Fresh goat cheese sandwiched between crunchy, fried eggplant, topped with baby greens and drizzled with balsamic essence and extra virgin olive oil
    • Dinner » COURSE ONE » Giamaicani
      Crab cake served with chipotle aioli and mixed greens
    • Dinner » COURSE ONE » Margarita
      Mozzarella, Parmesan & Asiago cheese with fresh basil, plum tomato, & balsamic essence
    • Dinner » COURSE ONE » Barbecue Chicken
      Chicken, smoked Gouda, Bermuda onions, scallions & bbq sauce
    • Dinner » COURSE ONE » Pasta e Fagioli
      Southern Italian-style pasta & white bean soup
    • Dinner » COURSE ONE » Della Casa
      Mixed greens, tomato, cucumber, carrots, red onion & balsamic vinaigrette
    • Dinner » COURSE ONE » Caesar
      Romaine lettuce with housemade dressing, shaved grana padano & garlic croutons
    • Dinner » COURSE ONE » Caprese
    COURSE TWO
    • Dinner » COURSE TWO » Penne Alla Vodka
      Traditionally prepared with vodka, house gravy, cream and Parmesan cheese
    • Dinner » COURSE TWO » Capellini al Pomodoro
      Angel hair pasta with garlic, basil, chopped fresh tomatoes & olive oil
    • Dinner » COURSE TWO » Pasta di Zucca
      Pumpkin stuffed pasta in a pesto, fresh tomato, Parmesan & cream sauce
    • Dinner » COURSE TWO » Ravioli de Spinaci
      Spinach and ricotta stuffed ravioli with an herbed tomato and garlic broth arugula and Asiago
    • Dinner » COURSE TWO » Fettuccine Alfredo With Pancetta
      Fresh fettuccine tossed with Parma ham and a Parmesan and cream reduction
    • Dinner » COURSE TWO » Risotto ai Funghi
      Risotto tossed with wild mushrooms, herbs, tomato, white truffle oil and Parmesan cheese
    • Dinner » COURSE TWO » Sogliola Cuocopazzo
      Fresh filet of sole with a horseradish-pistachio crust topped with sauteed garlic, tomatoes and white wine, served with roasted potatoes & seasoned green beans
    • Dinner » COURSE TWO » Salmone Grigliato
      Grilled salmon over sauteed baby spinach with lemon, garlic, capers, tomato & white wine
    • Dinner » COURSE TWO » Pollo e Fagioli
      Lightly breaded chicken breast, sliced and served over cannellini beans, sauteed bell peppers, tomato sauce, white wine and fresh mozzarella
    • Dinner » COURSE TWO » Pollo Limone
      floured and pan seared boneless chicken breast served with grilled polenta and green beans, finished in a sauce of sun-dried tomatoes, capers, lemon and white wine
    • Dinner » COURSE TWO » Funghi con Vitello or Pollo
      Tender veal or chicken sauteed with mushrooms, garlic & fresh herbs in a mustard brandy cream sauce, served with seasoned green beans and roasted potatoes
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu
    • Dinner » COURSE THREE » Chocolate Mousse Cake
    • Dinner » COURSE THREE » Cheesecake
    • Dinner » COURSE THREE » Assorted Gelato
    • Dinner » COURSE THREE » Raspberry Sorbet
Pot Au Feu

Pot Au Feu

44 Custom House Street

Dinner

French

DownCity

A favorite of Julia Child - Pot au Feu is so much more than a restaurant... Established in 1972, our cozy Bistro is the oldest French Bistro in America. Pot au Feu kicked off the Providence Restaurant Renaissance being the first to offer something other than “steak, spaghetti and chow mien”.

  • COURSE ONE
    • Dinner » COURSE ONE » One Bisque d’Hommard
      Made from scratch – Traditional French Lobster Bisque
    • Dinner » COURSE ONE » Pate Maison
      Chicken liver mousse made with French Brandy and crispy French bread rounds.
    • Dinner » COURSE ONE » Salade Verte
      Mixed field greens with crumbled bleu cheese and choice of house-made vinaigrettes.
    • Dinner » COURSE ONE » Pate de Poisson Fume
      Smoked bluefish pate with toasted croutons
    COURSE TWO
    • Dinner » COURSE TWO » Coq au Vin
      Chicken quarters braised with red wine, onions, mushroom and bacon.
    • Dinner » COURSE TWO » Boeuf Bourguignonne
      Tender beef braised in red wine and spices served with gratineed potato.
    • Dinner » COURSE TWO » Crepes a la Maison
      Lobster, Shrimp and Scallops with Lobster Mornay Sauce Beef, Onions, Mushrooms and Sour Cream
    • Dinner » COURSE TWO » Crepes a la Maison
      Chicken, Artichokes, Olives, Roasted Red Peppers and Onion with Grilled Tomato Cream Sauce Fresh vegetables rolled in classic French Crepes (crepe batter contains egg)
    COURSE THREE
    • Dinner » COURSE THREE » Pot de Chocolat au Crème
      Irrestibly rich melt-on-your-tongue chocolate topped with whipped cream
    • Dinner » COURSE THREE » Crepes Suzette
      A pair of house made crepes topped with oranges and triple sec with whipped cream.
Primecut Modern Steakhouse

Primecut Modern Steakhouse

393 Charles Street

Dinner

Dance Clubs, Lounges, Steakhouses

Charles

Located inside our world class, upscale ultra-lounge, Mezzo, Primecut is sure to excite any palate; the finest steaks, the freshest seafood and an eclectic array of appetizers, soups, salads and side dishes to savor from the kitchen of talented Executive Chef Guy Charles and his skilled culinary team!

  • COURSE ONE
    • Dinner » COURSE ONE » Deviled Crab Cake
      Sweet Corn Succotosh, Shrimp Butter
    • Dinner » COURSE ONE » Giant Iceberg Wedge
      Red Onion, Cherry Tomatoes, Bacon, Maytag Blue Cheese
    • Dinner » COURSE ONE » RI-Style Fried Calamari
      House Pickled Peppers, Lobster Tartar Sauce
    COURSE TWO
    • Dinner » COURSE TWO » Sauteed Salmon
      Gult shrimp, sweet peas, gnocchi, lobster butter
    • Dinner » COURSE TWO » Flat Iron Steak
      Shoestring Potatoes With Primecut Steak Sauce
    • Dinner » COURSE TWO » Sage-Roasted Farm Chicken
      Truffled Chive Potatoes, Garlic Confit, Thyme Jus
    COURSE THREE
    • Dinner » COURSE THREE » Creme Brulee
      Layer Chocolate Cake
Providence Oyster Bar

Providence Oyster Bar

283 Atwells Avenue

Lunch Dinner

Seafood, Sushi, Wine Bar

Federal Hill

Located on Historic Federal Hill, Providence Oyster Bar stands out as Rhode Island's premiere Seafood House. Upscale, yet casual, the Providence Oyster Bar welcomes you to be spoiled by the freshest selection of oysters and clams.

  • COURSE ONE
    • Lunch » COURSE ONE » Four Oysters on the Half Shell
    • Lunch » COURSE ONE » Wasabi & Ginger Calamari
    • Lunch » COURSE ONE » Garden Salad
    COURSE TWO
    • Lunch » COURSE TWO » Grilled Chicken Sandwich
      Goat cheese, arugula, tomato, basil pesto on ciabatta bread
    • Lunch » COURSE TWO » Blackened Swordfish Tacos
      Block Island caught swordfish, Cajun seasoning, shredded cabbage, tomato topped with spicy aioli and served with hand-cut french fries
    • Lunch » COURSE TWO » Linguine With Clam Sauce
      Your choice of red or white
    • Lunch » COURSE TWO » Surf and Turf Maki Roll
      Tempura shrimp and cucumber inside, topped with filet mignon, ahi tuna and avocado
    COURSE THREE
    • Lunch » COURSE THREE » Twin Cannoli’s
      filled with vanilla chocolate chunk crème
    • Lunch » COURSE THREE » Seasonal Sorbet
  • COURSE ONE
    • Dinner » COURSE ONE » Six Oysters on the Half Shell
    • Dinner » COURSE ONE » Rhode Island or New England Clam Chowder
    • Dinner » COURSE ONE » Wasabi & Ginger Calamari
    • Dinner » COURSE ONE » Caesar Salad
    COURSE TWO
    • Dinner » COURSE TWO » Shrimp Scampi
      Shrimp sauteed with garlic, butter and white wine with cherry tomatoes and asparagus served over linguine
    • Dinner » COURSE TWO » Cod Loin Bianco
      Roma tomatoes, roasted garlic, sauteed spinach, Champagne broth
    • Dinner » COURSE TWO » NY Sirloin Steak Frites
      Arugula and tomato salad, Parmigiano truffle fries, pan jus
    • Dinner » COURSE TWO » Roasted Faroe Island Salmon
      Zucchini “pasta” style, white beans, almonds, cherry tomatoes, Parmigiano cream sauce
    • Dinner » COURSE TWO » Sesame Seared Ahi Tuna ($10 supplement)
      Baby bok choy, lobster wontons, soy lime glaze
    • Dinner » COURSE TWO » Grilled Swordfish ($10 supplement)
      Lobster mashed potatoes, grilled asparagus and herb cream
    COURSE THREE
    • Dinner » COURSE THREE » House Made Tiramisu
    • Dinner » COURSE THREE » Seasonal Sorbet
Red Stripe East Greenwich

Red Stripe East Greenwich

455 Main Street

Dinner

American, Contemporary French / American

East Greenwich

Red Stripe is a traditional brasserie with an edge. Classic, and unique. Red Stripe has the distinction of being upscale yet relaxed, where you will find people from all walks of life enjoying their dining experience. Red Stripe serves comfort food with a French influence – simple in context, yet refined in taste. Food that is reasonably priced and made with passion!

  • COURSE ONE
    • Dinner » COURSE ONE » Baked Goat Cheese & Strawberry Salad
      field greens, sliced strawberries, white balsamic-black pepper dressing & candied almond fennel crumble
    • Dinner » COURSE ONE » Basque Calamari
      hot peppers, cherry tomatoes & roasted red pepper rouille
    • Dinner » COURSE ONE » Baked French Onion Soup
      with gruyere cheese and crouton
    • Dinner » COURSE ONE » House Salad
      cucumbers, cherry tomatoes & shallot Dijon vinaigrette
    • Dinner » COURSE ONE » Caesar Salad
      artisan croutons & Parmesan cheese
    COURSE TWO
    • Dinner » COURSE TWO » Moules & Frites
      served with house frites & aioli Red Stripe: cherry tomato, pesto, garlic, shallot, Red Stripe Lager, cream Portuguese: cherry tomato, chorizo, garlic, shallot, cilantro Mariniere: thyme, garlic, shallot, leek
    • Dinner » COURSE TWO » Steak Frites
      marinated & grilled hanger steak served with house frites & choice of gorgonzola or bordelaise butter
    • Dinner » COURSE TWO » Grilled Salmon
      potato & chive latke, sautéed rabe & dill crème fraiche
    • Dinner » COURSE TWO » Red Stripe Clam Boil
      fresh local clams, Cape Cod mussels, andouille sausage, corn & roasted red potatoes
    • Dinner » COURSE TWO » Provencal Vegetable Ravioli
      sautéed Swiss chard & ratatouille, marinara & basil pesto (Vegan)
    • Dinner » COURSE TWO » Chicken Parmesan
      hand breaded with parmesan-panko crumbs topped with mozzarella served over linguine & fresh marinara
    COURSE THREE
    • Dinner » COURSE THREE » Flourless Chocolate Cake
      rich flourless cake with coffee ice cream, coffee tuile & chocolate ganache GF
    • Dinner » COURSE THREE » Key Lime Pie with a Twist
      graham cracker crust topped with rich and creamy key lime filling & whipped cream, served with house-made coconut lime sorbet & key lime curd GF
Red Stripe Providence

Red Stripe Providence

465 Angell Street

Dinner

Contemporary American, French

Fox Point

Red Stripe is a traditional brasserie with an edge. Classic, and unique. Red Stripe has the distinction of being upscale yet relaxed, where you will find people from all walks of life enjoying their dining experience. Red Stripe serves comfort food with a French influence – simple in context, yet refined in taste. Food that is reasonably priced and made with passion! Come try one of our originals – like the mouth watering Red Stripe Grilled Cheese, made with prosciutto, poached pear and basil; accompanied by our oven roasted tomato soup or hand cut frites and aioli (surely unlike any grilled cheese you’ve had before) or our wide selection of moules (ten to be exact!) always a house favorite!

  • COURSE ONE
    • Dinner » COURSE ONE » Baked Goat Cheese & Strawberry Salad
      field greens, sliced strawberries, white balsamic-black pepper dressing & candied almond fennel crumble
    • Dinner » COURSE ONE » Basque Calamari
      hot peppers, cherry tomatoes & roasted red pepper rouille
    • Dinner » COURSE ONE » Baked French Onion Soup
      with gruyere cheese and crouton
    • Dinner » COURSE ONE » House Salad
      cucumbers, cherry tomatoes & shallot Dijon vinaigrette
    • Dinner » COURSE ONE » Caesar Salad
      artisan croutons & Parmesan cheese
    COURSE TWO
    • Dinner » COURSE TWO » Moules & Frites
      served with house frites & aioli Red Stripe: cherry tomato, pesto, garlic, shallot, Red Stripe Lager, cream Portuguese: cherry tomato, chorizo, garlic, shallot, cilantro Mariniere: thyme, garlic, shallot, leek
    • Dinner » COURSE TWO » Steak Frites
      marinated & grilled hanger steak served with house frites & choice of gorgonzola or bordelaise butter
    • Dinner » COURSE TWO » Grilled Salmon
      potato & chive latke, sautéed rabe & dill crème fraiche
    • Dinner » COURSE TWO » Red Stripe Clam Boil
      fresh local clams, Cape Cod mussels, andouille sausage, corn & roasted red potatoes
    • Dinner » COURSE TWO » Provencal Vegetable Ravioli
      sautéed Swiss chard & ratatouille, marinara & basil pesto (Vegan)
    • Dinner » COURSE TWO » Chicken Parmesan
      hand breaded with parmesan-panko crumbs topped with mozzarella served over linguine & fresh marinara
    COURSE THREE
    • Dinner » COURSE THREE » Flourless Chocolate Cake
      rich flourless cake with coffee ice cream, coffee tuile & chocolate ganache GF
    • Dinner » COURSE THREE » Key Lime Pie with a Twist
      graham cracker crust topped with rich and creamy key lime filling & whipped cream, served with house-made coconut lime sorbet & key lime curd GF
Redlefsen's

Redlefsen's

444 Thames Street

Dinner

German, European, Seafood

Bristol

Since 1989, Redlefsen's Rotisserie & Grill has been a favorite Bristol restaurant, serving eclectic fare with a European flair. We pride ourselves on being a small town European style restaurant which draws the best from several countries. German food is the primary focus, with the best Wiener Schnitzel of any Rhode Island restaurant. Wonderful German beer and Belgian beer also grace our authentic porcelain beer towers. For those who are not looking for a German dinning experience we also feature several Italian and French dishes and even a Portuguese little neck appetizer since we are in Bristol. For New Englanders our fish is fresh and local. So you can enjoy fresh fried sole, instead of frozen fish and chips. Overlooking the water front at Independence park, and in the heart of downtown Bristol, Rhode Island, Redlefsen's is comfortably elegant. Whether you sit in our dining room, the lounge, or the function room.

  • COURSE ONE
    • Dinner » COURSE ONE » Soup du Jour
    • Dinner » COURSE ONE » Chowder
    • Dinner » COURSE ONE » Garden Salad
    • Dinner » COURSE ONE » Caesar Salad
    COURSE TWO
    • Dinner » COURSE TWO » Pecan Encrusted Pork Tenderloin
      Served with a maple cream sauce, mashed potatoes and sautéed vegetables
    • Dinner » COURSE TWO » Calamari Steak
      That is right! A 5 ounce calamari steak served in a schnitzel style. Sauteed in clarified butter with a crisp panko bread crumb crust
    • Dinner » COURSE TWO » Salmon Carciofi
      A fillet of Scottish Salmon, served with artichoke hearts, grape tomatoes, fresh herbs and a lemon sauce served with seasonal vegetables and potato cakes
    COURSE THREE
    • Dinner » COURSE THREE » Lemon Sorbet
    • Dinner » COURSE THREE » Chocolate Mousse
Rosalina

Rosalina

50 Aborn Street

Dinner

Italian

DownCity

Italian restaurant with Greek influences in a downtown city location and a city-chic ambiance.

  • COURSE ONE
    • Dinner » COURSE ONE » Locally made GRILLED ITALIAN SAUSAGE WITH Caramelized ONIONS & SPICY ITALIAN PEPPERS
    • Dinner » COURSE ONE » Chilled calamari tossed with cherry tomatoes, hot peppers, celery, fresh parsley, red wine vinegar, & extra-virgin olive oil
    • Dinner » COURSE ONE » EGGPLANT PARMESAN SERVED WITH FRESH NARRAGANSETT CREAMERY RICOTTA CHEESE & crostini
    • Dinner » COURSE ONE » “the Italian Wedge” baby romaine lettuce, cherry tomatoes, crispy pancetta, & creamy gorgonzola dressing topped with scallions
    • Dinner » COURSE ONE » “pizzette frite” fried dough topped with pomodoro sauce, pecorino romano cheese, & shaved scallion drizzled with house extra virgin olive oil
    COURSE TWO
    • Dinner » COURSE TWO » pappardelle bolognese
      with pancetta, beef, veal, pork and wine simmered with a touch of milk
    • Dinner » COURSE TWO » spaghetti
      with sautéed zucchini, summer squash, cherry tomatoes, lemon zest, fresh mint and basil topped with ricotta cheese
    • Dinner » COURSE TWO » gnocchi sorrentina
      baked with tomato, burrata cheese and basil
    • Dinner » COURSE TWO » Grilled Swordfish
      WITH LEMON, OIL, OREGANO SERVED With tomato and cucumber salad & sautéed orzo
    • Dinner » COURSE TWO » Grilled Thick cut bone-in pork chop
      with white wine, vinegar peppers and cherry tomatoes
    • Dinner » COURSE TWO » Vegan-friendly spaghetti squash
      with a creamy lemon basil avocado sauce served with an herbed bread and vegetable stuffed roasted tomato
    COURSE THREE
    • Dinner » COURSE THREE » Spumoni- neopolitan
      ice cream of pistachios, cherry, and chocolate topped with amarena cherries
    • Dinner » COURSE THREE » Tiramisu
      with ladyfingers soaked in espresso and mascarpone cream
    • Dinner » COURSE THREE » Assorted gelato and sorbetto
The Salted Slate

The Salted Slate

186 Wayland Avenue

Lunch Dinner

American (New)

Fox Point

The Salted Slate is an agri-driven American restaurant with global influences.

  • COURSE ONE
    • Lunch » COURSE ONE » Cool pea and mint soup
      with crème fraiche
    • Lunch » COURSE ONE » Melon Salad
      with fresh figs, watercress, arugula, hazelnut dressing
    COURSE TWO
    • Lunch » COURSE TWO » Tempura Lobster roll
      spicy miso mayo
    • Lunch » COURSE TWO » The Bacon Burger
      with crispy onions, blue cheese spread and ranch dusted fries
    • Lunch » COURSE TWO » Capellini
      with zucchini and squash “noodles,” charred tomatoes, avocado pesto and fresh herbs
    COURSE THREE
    • Lunch » COURSE THREE » Sorbet
      with fresh fruit and madeleines
    • Lunch » COURSE THREE » Peanut butter brownie and banana ice cream sandwich
  • COURSE ONE
    • Dinner » COURSE ONE » Melon Salad
      with fresh figs, watercress, arugula and hazelnut dressing
    • Dinner » COURSE ONE » Lobster bruschetta
      spicy miso mayo
    • Dinner » COURSE ONE » House made ricotta
      with herbed sourdough and olive red pepper marmalade
    COURSE TWO
    • Dinner » COURSE TWO » Striped Bass
      with quinoa tabbouleh and oven dried tomato chutney
    • Dinner » COURSE TWO » Surf and Turf: NY Strip
      with charred scallops, asparagus and pine nut pine-nut vidalia butter
    • Dinner » COURSE TWO » Buccatini Carbonara
      pancetta, crispy peas, pea coulis and a fried egg
    COURSE THREE
    • Dinner » COURSE THREE » Sorbet
      with fresh fruit and madeleines
    • Dinner » COURSE THREE » Peanut butter brownie and banana ice cream sandwich
Siena Cucina - East Greenwich

Siena Cucina - East Greenwich

238 Atwells Avenue

Dinner

Italian

Federal Hill

Brothers Anthony and Chris Tarro own all three restaurants in the Siena Restaurant Group. Located in the heart of Providence's Federal Hill, Siena Restaurant was opened in 2005 and features authentic Tuscan cuisine in a warm and lively atmosphere. While the brothers were raised in Warwick, R.I., Their family has deep roots in the Italian-American community on Federal Hill making it the perfect location for their first restaurant.

  • COURSE ONE
    • Dinner » COURSE ONE » Calamari all’ Aceto Balsamico
      Fried calamari tossed with hot cherry pepper rings, diced tomatoes, and a balsamic vinegar reduction or Calamari Fritti
    • Dinner » COURSE ONE » Insalata Pomodoro di Cimelio
      Heirloom tomato salad with basil infused olive oil & sea salt. Garnished with a balsamic reduction.
    • Dinner » COURSE ONE » Caesar Salad
      Romaine lettuce tossed in a lemon Caesar dressing with croutons. Topped with Parmigiano-Reggiano cheese.
    • Dinner » COURSE ONE » Polpette
      Anthony’s famous meatball made from ground sirloin, veal and pork. Served with San Marzano marinara sauce, a scoop of ricotta cheese and fresh basil.
    COURSE TWO
    • Dinner » COURSE TWO » Salmon d’Elba
      Grilled salmon fillet topped with sliced zucchini & grape tomatoes sautéed in a chive butter sauce.
    • Dinner » COURSE TWO » Pollo alla Saltimboca
      Chicken breast pan-sautéed with Prosciutto di Parma, fresh sage and Marsala wine.
    • Dinner » COURSE TWO » Penne Alla Vodka
      Penne pasta in a spicy (mildly hot) pink vodka sauce topped with shaved Parmigiano-Reggiano cheese. Available with grilled chicken breast or shrimp.
    • Dinner » COURSE TWO » Maiale Fiorentina
      Grilled center cut pork chop oven-baked with Prosciutto di Parma & Fontina cheese.Topped with a balsamic vinegar reduction.
    • Dinner » COURSE TWO » Spezzata di Vitello
      Diced veal tenderloin braised with garlic, white wine, San Marzano tomatoes and veal stock. Tossed with rigatoni pasta and baby peas. Topped with Parmigiano-Reggiano cheese.
    COURSE THREE
    • Dinner » COURSE THREE » Cannoli
      Traditional Italian cannolis with a homemade filling. Garnished with shaved chocolate and biscotti crumbs.
    • Dinner » COURSE THREE » Torta di Lucca
      Chocolate sponge cake soaked in chocolate glaze with with cappuccino crème, chocolate and caramel crunch Topped with vanilla bean gelato.
    • Dinner » COURSE THREE » Torta di Fruitta
      Short dough tart filled with lemon custard & topped with fresh berries. Served with whipped cream.
Siena - Providence

Siena - Providence

238 Atwells Avenue

Dinner

Italian

Federal Hill

Brothers Anthony and Chris Tarro own all three restaurants in the Siena Restaurant Group. Located in the heart of Providence's Federal Hill, Siena Restaurant was opened in 2005 and features authentic Tuscan cuisine in a warm and lively atmosphere. While the brothers were raised in Warwick, R.I., Their family has deep roots in the Italian-American community on Federal Hill making it the perfect location for their first restaurant.

  • COURSE ONE
    • Dinner » COURSE ONE » Calamari all’ Aceto Balsamico
      Fried calamari tossed with hot cherry pepper rings, diced tomatoes, and a balsamic vinegar reduction or Calamari Fritti
    • Dinner » COURSE ONE » Insalata Pomodoro di Cimelio
      Heirloom tomato salad with basil infused olive oil & sea salt. Garnished with a balsamic reduction.
    • Dinner » COURSE ONE » Caesar Salad
      Romaine lettuce tossed in a lemon Caesar dressing with croutons. Topped with Parmigiano-Reggiano cheese.
    • Dinner » COURSE ONE » Polpette
      Anthony’s famous meatball made from ground sirloin, veal and pork. Served with San Marzano marinara sauce, a scoop of ricotta cheese and fresh basil.
    COURSE TWO
    • Dinner » COURSE TWO » Salmon d’Elba
      Grilled salmon fillet topped with sliced zucchini & grape tomatoes sautéed in a chive butter sauce.
    • Dinner » COURSE TWO » Pollo alla Saltimboca
      Chicken breast pan-sautéed with Prosciutto di Parma, fresh sage and Marsala wine.
    • Dinner » COURSE TWO » Penne Alla Vodka
      Penne pasta in a spicy (mildly hot) pink vodka sauce topped with shaved Parmigiano-Reggiano cheese. Available with grilled chicken breast or shrimp.
    • Dinner » COURSE TWO » Maiale Fiorentina
      Grilled center cut pork chop oven-baked with Prosciutto di Parma & Fontina cheese.Topped with a balsamic vinegar reduction.
    • Dinner » COURSE TWO » Spezzata di Vitello
      Diced veal tenderloin braised with garlic, white wine, San Marzano tomatoes and veal stock. Tossed with rigatoni pasta and baby peas. Topped with Parmigiano-Reggiano cheese.
    COURSE THREE
    • Dinner » COURSE THREE » Cannoli
      Traditional Italian cannolis with a homemade filling. Garnished with shaved chocolate and biscotti crumbs.
    • Dinner » COURSE THREE » Torta di Lucca
      Chocolate sponge cake soaked in chocolate glaze with with cappuccino crème, chocolate and caramel crunch Topped with vanilla bean gelato.
    • Dinner » COURSE THREE » Torta di Fruitta
      Short dough tart filled with lemon custard & topped with fresh berries. Served with whipped cream.
Siena - Smithfield

Siena - Smithfield

238 Atwells Avenue

Dinner

Italian

Federal Hill

Siena offers authentic Tuscan cuisine in a warm, inviting and lively atmosphere. Enjoy casually elegant dining with menu selections including a wide variety of grilled steaks, seafoods, and veal entrees along with numerous signature pasta & saute dishes.

  • COURSE ONE
    • Dinner » COURSE ONE » Caesar Salad
      Romaine lettuce tossed in a homemade lemon Caesar dressing with Tuscan croutons. Topped with Parmigiano-Reggiano cheese.
    • Dinner » COURSE ONE » Cozze Veneto
      PEI Mussels simmered in a creamy Prosecco and saffron broth. Finished with fresh herbs and Extra Virgin olive oil.
    • Dinner » COURSE ONE » Insalata Mandarancio
      Wild arugula, fresh clementines and shaved red onions tossed in a lemon vinaigrette. Topped with shaved Pecorino Romano cheese.
    • Dinner » COURSE ONE » Polpette
      Anthony’s famous meatball made from ground sirloin, veal and pork. Topped with San Marzano marinara, ricotta cheese, Parmigiano-Reggiano cheese and fresh basil.
    COURSE TWO
    • Dinner » COURSE TWO » Arrosto di Meluzzo Della Lombardia
      Pan-seared cod loin served over pancetta braised savoy cabbage and fingerling potatoes. Finished with a roasted cod broth and crispy beet chips.
    • Dinner » COURSE TWO » Pollo al Rosmarino
      Two semi-boneless chicken breasts marinated in a rosemary, garlic and lemon rub. Grilled and oven finished with roasted tomatoes, garlic, butter and white wine.
    • Dinner » COURSE TWO » Penne Alla Vodka
      Penne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with Parmigiano-Reggiano cheese. Available with grilled chicken breast or shrimp.
    • Dinner » COURSE TWO » Maiale Fiorentina
      Grilled center-cut pork chop oven baked with Prosciutto di Parma and fontina cheese. Topped with a balsamic vinegar reduction.
    • Dinner » COURSE TWO » Rigatoni al Brasato
      Rigatoni pasta tossed with shredded beef braised with wine, vegetables, tomato, garlic and stock. Topped with Parmigiano-Reggiano cheese.
    COURSE THREE
    • Dinner » COURSE THREE » Arancio Crema Torte
      Orange pastry cream filled tart shell, topped with cranberry and raspberry sauce. Served with whipped cream.
    • Dinner » COURSE THREE » Torta di Lucca
      Chocolate torte served with toasted hazelnuts and a cappuccino crème anglaise. Topped with vanilla bean gelato.
    • Dinner » COURSE THREE » Cannoli
      Traditional Italian cannolis with sweet ricotta filling garnished with shaved chocolate
    • Dinner » COURSE THREE » Gelato
      Choice of vanilla bean or chocolate hazelnut. Served with a pirouette cookie and whipped cream.
Simone's Restaurant

Simone's Restaurant

134 Atwells Avenue

Dinner

American (New), Italian

Providence

At Simone’s, we are committed to serving the finest locally-grown and seasonal ingredients composed in an elegant and approachable way. Each dish is created in our open kitchen and served in a comfortable yet refined setting, highlighting Chef Joe’s Mediterranean influence. His culinary focus on pure, clean, and traditional flavors shines in daytime dishes such as Jonah Crab Cakes Benedict; a Dutch Baby filled with fresh fruit or ham and cheese; and Baked French Toast with seasonal fruits and nuts; and dinner items like Dry Roasted Mussels; Corn and Porcini Pizza Bianca; Ravioli filled with ricotta and chard; Blackbird Farm Flank Steak Tagliata with wilted arugula; and grilled local Lamb Chops marinated in mustard, basil and olive oil with barley-tomato risotto.

  • COURSE ONE
    • Dinner » COURSE ONE » Corn, Bacon and Potato Chowder
      Basil Oil and fried Leeks ::V::
    • Dinner » COURSE ONE » Prosciutto di Parma
      with roasted Peppers and Watercress ::G::
    • Dinner » COURSE ONE » Fried Beets
      with Goat Cheese and Arugula ::V::
    • Dinner » COURSE ONE » Chicken and Herb Meatballs
      in House “Gravy”
    COURSE TWO
    • Dinner » COURSE TWO » Baked Eggplant
      Tuscan Pommorola, Atwell’s Gold and Parmigiano ::V::
    • Dinner » COURSE TWO » Wood Grilled Flank Steak
      mushrooms, Grilled Onions and Watercress with House Fries and Yellow Pepper Ketchup ::G::
    • Dinner » COURSE TWO » Linguini alle Vongole
      with local Clams, Garlic and seasoned Olive Oil
    • Dinner » COURSE TWO » Grilled Salmon
      with Roasted Vegetables, Basmati Rice, Lemon and Olive Oil ::G::
    • Dinner » COURSE TWO » Quinoa
      with organic Vegetables and Tahini (Vegan) ::V,G::
    COURSE THREE
    • Dinner » COURSE THREE » Flourless Chocolate Cake
      with whipped Cream ::G::
    • Dinner » COURSE THREE » Butterscotch Pudding
      with whipped Cream ::G::
    • Dinner » COURSE THREE » Tiramisu
      with whipped Mascarpone and Black Cocoa
Spirito's Restaurant

Spirito's Restaurant

477 Broadway

Lunch Dinner

Italian, Seafood

Federal Hill

Spirito's offers authentic Italian food at reasonable prices with exceptional quality and ingredients. We offer a great friendly atmosphere so patrons can enjoy a superbe dinning experience.

  • COURSE ONE
    • Lunch » COURSE ONE » Fried Calamari
    • Lunch » COURSE ONE » Fried Mozzarella
    • Lunch » COURSE ONE » Fried Smelts
    COURSE TWO
    • Lunch » COURSE TWO » Chicken Parmigiana
    • Lunch » COURSE TWO » Chicken and Broccoli With Pasta
    • Lunch » COURSE TWO » Rabe and Grilled Sausage
    • Lunch » COURSE TWO » Salad of the Day
    • Lunch » COURSE TWO » Grilled Pizza
    • Lunch » COURSE TWO » Black Angus Burger
    • Lunch » COURSE TWO » Eggplant Rollatini
    COURSE THREE
    • Lunch » COURSE THREE » Homemade Bread Pudding
    • Lunch » COURSE THREE » Spumoni
  • COURSE ONE
    • Dinner » COURSE ONE » Soup
    • Dinner » COURSE ONE » Salad
    COURSE TWO
    • Dinner » COURSE TWO » Chicken Parmigiana
    • Dinner » COURSE TWO » Eggplant Parmigiana
    • Dinner » COURSE TWO » Veal Parmigiana
    • Dinner » COURSE TWO » Chicken Marsala
    • Dinner » COURSE TWO » Clam Sauce
    • Dinner » COURSE TWO » Chicken and Broccoli With Pasta
    • Dinner » COURSE TWO » Baked Scrod
    • Dinner » COURSE TWO » Veal Bracciole With Gnocchi
    • Dinner » COURSE TWO » Pasta
    • Dinner » COURSE TWO » Potato & Vegetable
    COURSE THREE
    • Dinner » COURSE THREE » Spumoni
    • Dinner » COURSE THREE » Tiramisu or Homemade Bread Pudding
Tavolo

Italian, American, Wine Bar

Smithfield

TTavolo Wine Bar & Tuscan Grille specializes in authentic and innovative Italian cuisine along with grilled steaks, seafood and hand crafted desserts. Tavolo was formerly known as D Carlo Trattoria and in 2015 we completed a major renovation and rebranding bringing our restaurant a fresh new look and ambience. With an amazing team of Chefs and energetic onsite owners, Tavolo is well known for the quality of its classic Italian dishes as well as creative and exciting specials. Tavolo is a 2015 Wine Spectator Award of Excellence winner. Our extensive wine and craft beer list offers an unprecented line up of craft beers and fine wines catering to all customers. The atmosphere is stylish and friendly.

  • COURSE ONE
    • Lunch » COURSE ONE » Tomato Basil Soup or Pasta Fagioli
    COURSE TWO
    • Lunch » COURSE TWO » Beet Salad With Chicken
      Roasted beets, grilled chicken, baby arugula, candied pecans, red onion, roasted shallot vinaigrette, goat cheese croutons
    • Lunch » COURSE TWO » Fish & Chips
      Beer battered Atlantic Cod, house-cut French Fries
    • Lunch » COURSE TWO » Chicken Parmesan over penne marinara
    • Lunch » COURSE TWO » Braised Pulled Beef Shank
      Asparagus tips, roasted cipollini mushrooms, truffle demi, fresh parpadelle pasta
    COURSE THREE
    • Lunch » COURSE THREE » Tiramisu
    • Lunch » COURSE THREE » New York Style Cheesecake
  • COURSE ONE
    • Dinner » COURSE ONE » Caprese Salad
      Vine-ripened tomatoes, fresh mozzarella, balsamic reduction basil & evoo
    • Dinner » COURSE ONE » Beet Salad
      Roasted beets, baby arugula, candied pecans, red onion, roasted shallot vinaigrette, goat cheese croutons
    • Dinner » COURSE ONE » Housemade Meatballs
      Over creamy polenta, marinara, Mozzarella cheese
    • Dinner » COURSE ONE » Calamari
      Sauteed with a trio of peppers, garlic and evoo
    COURSE TWO
    • Dinner » COURSE TWO » Pan-Seared Salmon
      Black bean edamame salad, whipped avocado, charred poblano butter
    • Dinner » COURSE TWO » Steak Frites
      Grilled hanger steak, house-cut truffle fries, roasted mushroom, congac au poivre
    • Dinner » COURSE TWO » Baked Atlantic Cod
      Butter cracker crumb, green beans, roasted garlic mashed
    • Dinner » COURSE TWO » Pan Roasted Statler Chicken Breast
      Porcini stuffed purses, sautéed spinach, truffle butter sauce
    • Dinner » COURSE TWO » Braised Short Rib
      French green beans, roasted garlic mashed, demi
    COURSE THREE
    • Dinner » COURSE THREE » Tiramisu
    • Dinner » COURSE THREE » Key Lime Pie
      with blueberry compote, mango coulis, and whipped cream
    • Dinner » COURSE THREE » New York Style Cheesecake
Terrazza

Terrazza

645 Douglas Pike

Lunch Dinner

Mediterranean, Lebanese, Italian

Smithfield

Featuring a fusion of Mediterranean cuisines, Terrazza is Smithfield's hidden gem. With an expansive patio for al fresco dining and a cozy dining room for intimate dinners, our beautiful location is sure to please. Focusing on Lebanese, Greek, and Italian cuisine, the appetizers will entice, the fresh salads with enchant, and our decadent entrees will satisfy even the most discerning palate. Come sip creative cocktails, craft beer, or a glass of wine and stay for delicious dining at one of our two full service bars. You'll love the live entertainment we offer every Tuesday, Friday, and Saturday from 6-9pm and have plenty of room to dance, or simply sit back and enjoy. Whether you come visit us for the fantastic food, relaxing atmosphere, or outstanding service, you are sure to be impressed by all that Terrazza has to offer.

  • COURSE ONE
    • Lunch » COURSE ONE » Che Mario's Hummus
      Chickpeas, tahini, lemon juice and olive oil
    • Lunch » COURSE ONE » Chicken Shawarma
      Marinated and sauteed or chicken strips, parsley, onions tomatoes and garlic aioli
    • Lunch » COURSE ONE » Ceasar Salad
      Romaine hearts, pita chips, parmesan cheese and Ceasar dressing
    • Lunch » COURSE ONE » Herb four cheese rolls
      Feta, mozzarella, cheddar, provolone, parsley, scallion, and tomato and herb aioli
    COURSE TWO
    • Lunch » COURSE TWO » Chicken dijonaise sandwich
      Chicken breast, avocado, bacon, arugula, dijonaise sauce on ciabatta
    • Lunch » COURSE TWO » Bolognese Pasta
      Beef, pork, and veal over fresh parppardelle, San Marzano tomato, cream and Parmigiano-Reggiano
    • Lunch » COURSE TWO » Greek Pizza
      Feta, spinach, Kalamata olives, tomato and red onion
    • Lunch » COURSE TWO » Terrazza Burger
      Angus burger, cabbage slaw, roasted tomato and onion on a sesame brioche bun
    COURSE THREE
    • Lunch » COURSE THREE » Chocolate caramel mousse
    • Lunch » COURSE THREE » Strawberry shortcake
  • COURSE ONE
    • Dinner » COURSE ONE » Che Mario's Hummus
      Chickpeas, tahini, lemon juice and olive oil
    • Dinner » COURSE ONE » Chicken Shawarma
      Marinated and sauteed or chicken strips, parsley, onions tomatoes and garlic aioli
    • Dinner » COURSE ONE » Ceasar Salad
      Romaine hearts, pita chips, Parmesan cheese and Caesar dressing
    • Dinner » COURSE ONE » Herb four cheese rolls
      Feta, mozzarella, cheddar, provolone, parsley, scallion, and tomato and herb aioli
    COURSE TWO
    • Dinner » COURSE TWO » Chicken dijonaise sandwich
      Chicken breast, avocado, bacon, arugula, dijonaise sauce on ciabatta
    • Dinner » COURSE TWO » Bolognese Pasta
      Beef, pork, and veal over fresh parppardelle, San Marzano tomato, cream and Parmigiano-Reggiano
    • Dinner » COURSE TWO » Greek Pizza
      Feta, spinach, Kalamata olives, tomato and red onion
    • Dinner » COURSE TWO » Terrazza Burger
      Angus burger, cabbage slaw, roasted tomato and onion on a sesame brioche bun
    COURSE THREE
    • Dinner » COURSE THREE » Chocolate caramel mousse
    • Dinner » COURSE THREE » Strawberry shortcake
Trattoria Zooma

Trattoria Zooma

245 Atwells Avenue

Lunch Dinner

Italian, Pizzeria

Federal Hill

Award winning, authentic, Neapolitan recipes served in a sophisticated and modern atmosphere, featuring a chef’s table and alfresco dining. Zooma offers a seasonal menu, focusing on fresh, local ingredients, as well as exotic cocktails, a bistro menu and wood-oven pizza in their upscale lounge. Open daily for lunch and dinner.

  • COURSE ONE
    • Lunch » COURSE ONE » ZUPPA DEL GIORNO
      housemade fresh soup of the day
    • Lunch » COURSE ONE » PASTA E FAGIOLI
      traditional pasta & bean soup
    • Lunch » COURSE ONE » CESARONA
      romaine hearts, Grana Padano, house made Caesar dressing & croutons
    • Lunch » COURSE ONE » INSALATA MISTA
      green field salad with grape tomatoes, red onions, shaved carrots & Grana Padano cheese with red wine vinaigrette
    • Lunch » COURSE ONE » FIOR DI LATTE ALLA CAPRESE
      fresh Fior di Latte mozzarella with sliced tomatoes & basil, drizzled with balsamic glaze & extra virgin olive oil
    • Lunch » COURSE ONE » LA MELENZANELLA
      fried eggplant with house marinated tomatoes & shaved Grana Padano, balsamic glaze
    COURSE TWO
    • Lunch » COURSE TWO » L’ ITALIANO
      ham, salami, pepperoni & provolone cheese topped with lettuce, tomato, onion & banana peppers, dressed with a housemade zesty Italian dressing served on a grinder roll
    • Lunch » COURSE TWO » PANINO ALLA PARMIGIANA
      fried chicken breast with mozzarella & house marinara, served pressed on our handcrafted bread
    • Lunch » COURSE TWO » PANINO CON MELANZANE
      fried eggplant with melted mozzarella & marinara, served pressed our handcrafted bread
    • Lunch » COURSE TWO » ZOOMA BURGER
      grilled 8 oz. burger topped with bacon, gorgonzola & caramelized onions on a warm pretzel roll
    • Lunch » COURSE TWO » FARFALLE ROSA CON POLLO
      housemade bowtie pasta in a pink sauce with pulled chicken
    • Lunch » COURSE TWO » PENNE SALSICCIA E POMODORO
      penne pasta sautéed with crumbled spicy sausage, caramelized shallots & grape tomatoes in white wine reduction
    • Lunch » COURSE TWO » PENNE CON POLPETTE
      our famous meatballs with house marinara & hand dipped ricotta
    • Lunch » COURSE TWO » TAGLIATELLE ALLA BOLOGNESE
      handcrafted tagliatelle tossed with our housemade Bolognese
    • Lunch » COURSE TWO » GNOCCHI POMODORO E BASILICO
      handcrafted potato dumplings in a roasted garlic, tomato basil sauce with shaved pecorino romano
    • Lunch » COURSE TWO » POLLO ALLA PARMIGIANA, PICCATA OR MARSALA
      with local chicken breast over spaghetti
    • Lunch » COURSE TWO » SALMONE ALLA SENAPE
      Atlantic grilled salmon served over baby arugula & caramelized pearl onions in a garlic-mustard sauce
    COURSE THREE
    • Lunch » COURSE THREE » CANNOLI
      fried Italian pastry shells with our housemade cinnamon-ricotta filling
    • Lunch » COURSE THREE » GELATO
      ask your server about our current flavors
  • COURSE ONE
    • Dinner » COURSE ONE » ZUPPA DEL GIORNO
      housemade fresh soup of the day
    • Dinner » COURSE ONE » RUCOLA E MELE
      arugula salad with apples, pickled onion, sesame seed, artichoke hearts, lemon citronette & shaved Pecorino
    • Dinner » COURSE ONE » FRISELLA CON INSALATA DI MARE
      classic “Neopolitan” frisella bread with our chilled Italian-style mixed seafood salad
    • Dinner » COURSE ONE » FIG PIADINA
      flatbread topped with figs, prosciutto, ricotta salata, arugula & EVOO
    • Dinner » COURSE ONE » SALSICCIA E POLENTA
      grilled local sweet Italian sausage, creamy polenta & roasted red peppers
    COURSE TWO
    • Dinner » COURSE TWO » POLLASTRE
      grilled Antonelli’s chicken breast, grilled zucchini & eggplant, red bell pepper, spicy olive oil & balsamic glaze
    • Dinner » COURSE TWO » ZUCCHINI “PASTA”
      julienne zucchini with cherry tomato & eggplant caponata (eggplant, green cerrignola olives, capers, basil) topped with shaved parmesan
    • Dinner » COURSE TWO » PENNE PRIMAVERA
      penne pasta with sautéed mixed seasonal vegetables, nut-free pesto & shaved Pecorino
    • Dinner » COURSE TWO » LINGUINE ALLA BOSCAIOLA
      linguine pasta with mushrooms & Italian ham in a light cream sauce with shaved parmesan
    • Dinner » COURSE TWO » CAPRESE PIZZA
      fresh basil pesto, sliced heirloom tomatoes, fresh mozzarella arugula, balsamic glaze & DOP EVOO SUBSTITUE IMPORTED BUFFALO MOZZARELLA OR SMOKED BUFFALO MOZZARELA - $5
    • Dinner » COURSE TWO » PESCE DEL GIORNO
      our select seafood preparation & accompaniments for today
    • Dinner » COURSE TWO » COSTATELLA DI VITELLO (ADD $8)
      grilled bone-in veal chop with a Vecchia Romagna brandy reduction, served with seasonal mashed potatoes & vegetables
    • Dinner » COURSE TWO » BISTECCA AL FORNO (ADD $8)
      20 oz. wood fired Black Angus boneless ribeye with lemon, sea salt, shaved green onions & Zooma fries
    COURSE THREE
    • Dinner » COURSE THREE » MACEDONIA DI FRUTTA
      fresh macerated berries over vanilla gelato
    • Dinner » COURSE THREE » CANNOLI
      with our housemade ricotta-mascarpone filling
Vinya

Vinya

225A Westminster Street

Dinner

Restaurants

DownCity

Locally sourced, creative small plates. BYOB. Come enjoy a unique experience in downtown Providence

Waterman Grille

Waterman Grille

4 Richmond Square

Dinner

Contemporary American

Fox Point

Waterman Grille is located at the Gatehouse on Providence's East Side. Overlooking the Seekonk River, we offer waterfront dining while still being just a short distance to major hotels and all the Capitol City has to offer.

  • COURSE ONE
    • Dinner » COURSE ONE » Carne Asada taco
      Seared beef, pickled vegetables, lime-crema
    • Dinner » COURSE ONE » Chilled yellow beet veloute
      Mint yogurt, watercress, pepitas
    • Dinner » COURSE ONE » Kale salad
      Pearl barley, golden raisins, peach vinaigrette, feta, sunflower seeds
    COURSE TWO
    • Dinner » COURSE TWO » BBQ braised short rib
      Crispy polenta, creamed corn, braised greens
    • Dinner » COURSE TWO » Seafood gumbo
      Gulf shrimp, mussels, andouille sausage, rice, crispy okra
    • Dinner » COURSE TWO » Spaghetti
      Summer squash, zucchini, cherry tomatoes, Madeira truffle cream
    COURSE THREE
    • Dinner » COURSE THREE » Green tea creme brulee
      Burnt sugar crust, vanilla shortbread cookies
    • Dinner » COURSE THREE » Citrus tart
      Lemon curd, meringue, fresh citrus
XO Cafe

XO Cafe

125 North Main Street

Dinner

American

College Hill

XO Cafe features a sexy and seductive atmosphere outmatched only by the playfully composed dishes inspired by the finest natural and local ingredients and the highest level of service. XO marks the spot for creative cocktails, impressive wine list, and dishes that highlight the bounty of the sea and seasonality of Southern New England farms.

  • COURSE ONE
    • Dinner » COURSE ONE » CRISPY MUSHROOM SPRING ROLLS
      RI mushrooms, lemongrass, Thai chili, ginger-tarragon emulsion
    • Dinner » COURSE ONE » WARM SEA FOOD SALAD
      little neck clams, mussels, fava beans, toasted bread, chimi churri sauce
    • Dinner » COURSE ONE » FAROE ISLAND SALMON PASTRAMI
      everything bagel spiced rye cracker, stone ground mustard, house pickles
    COURSE TWO
    • Dinner » COURSE TWO » HOMEMADE CAVATELLI
      Zephyr squash, preserved lemon, burrata, pistachio, mint
    • Dinner » COURSE TWO » GRILLED LAMB CHOPS
      blackened corn polenta cake, smoked cherry tomato sauté, opal basil pistou
    • Dinner » COURSE TWO » PAN ROASTED CHICKEN WITH SHISHITO PEPPERS & HERBS
      fingerling potatoes, local snow peas, sesame lime vinaigrette
    COURSE THREE
    • Dinner » COURSE THREE » VANILLA BEAN PANNA COTTA
      candied rhubarb, crispy spiced oat crumble
    • Dinner » COURSE THREE » MAYAN MOCHA DIPPED CHOCOLATE CAKE
      salted pepita brittle, dulce de leche whipped cream, cinnamon, cayenne
    • Dinner » COURSE THREE » NEW ENGLAND ARTISAN CHEESES
      honey comb, crostini, Four Town Farms strawberry preserves, candied nuts ~ $7 supplement