Siena Restaurant, East Greenwich - E Greenwich, RI

Sweet & savory, aged & salt-cured ham.

Salami dry-cured with salt & peppercorns.

Slow-cured sausage, sweet & peppery.

Mild, smoked Italian ham.

Hot and spicy, dry-cured sausage.

Fresh, clean tasting green olives.

Seasoned small green olives.

Full-flavored brown olive.

Mild, sweet tasting large red olive.

Sharp buttery and robust cheese.

Mild flavor with fruity tang, semi-soft.

Complex fruity & nutty flavors, sharp & savory.

Soft, buttery cheese made from Mozzarella & cream.

Sheep's milk cheese, mild walnut & grassy overtones.

Prosciutto di Parma, Parmigianna-Reggiano, Castelvetrano

Sopressata, Pecorino Toscana, Cerignola

Gorgonzola Piccante, Salsiccia Secca Piccante, Gaeta Olives

Cannellini beans in a silky white sauce with fresh basil, garlic, Parmigiano-Reggiano cheese and ditalini pasta.

Large grilled portabello mushroom caps baked with goat cheese, caramelized onions, roasted peppers and crispy pancetta wheels.

Classic fried native calamari served with hot cherry pepper rings and a side of San Marzano marinara sauce.

Fried native calamari tossed with hot cherry pepper rings, diced tomatoes and a balsamic vinegar reduction.

Two jumbo shrimp sauteed with white wine, cannellini beans, garlic, diced tomatoes and fresh basil. Served over a grilled crostini oven-baked goat cheese.

Extra large meatball, made from ground sirloin, veal and pork, topped with San Marzano marinara and a large scoop of Ricotta cheese. Garnished with Parmigiano-Reggiano cheese and fresh basil.

Pan-fried eggplant rolled with Prosciutto di Parma and herbed ricotta cheese then oven-baked with San Marzano marinara sauce.

Native littlenecks sautéed in a white wine, garlic and fresh herb broth. Served over a garlic crostini.

Tomato, Fresh Mozzarella & Fresh Herbs.

Spicy Pink Vodka Sauce, Chicken, Fresh Mozzarella, Gorgonzola & Eggplant.

Sautéed Wild Mushrooms, Cipollini Onions, Goat Cheese & Olive Oil.

Braised Short Rib, Mozzarella, Wild Mushrooms, Caramelized Onions, Parmigiano-Reggiano.

Sliced vine-ripe red tomatoes stacked with fresh mozzarella cheese, basil and baby arugula. Topped with crumbled gorgonzola cheese and a balsamic reduction.

Romaine lettuce tossed in a homemade lemon Caesar dressing with croutons and Parmigiano-Reggiano cheese.

Wild arugula, roasted golden beets, shaved red onion, sliced almonds and seedless cucumbers tossed in a white balsamic & Dijon vinaigrette. Served with Burrata cheese and balsamic reduction.

Mixed greens, dried dates, cranberries and gorgonzola cheese tossed in a cranberry vinaigrette dressing. Topped with shaved Parmigiano-Reggiano cheese and candied walnuts.

Ricotta gnocchi in a Pomodoro cream sauce oven-baked with fresh mozzarella and basil. Topped with Parmigiano-Reggiano cheese.

Shrimp, littlenecks, ocean scallops, white fish and swordfish sautéed in a red clam sauce. Served over a bed of linguine.

Sweet potato and butternut squash ravioli tossed in a sweet Anisette butter with roasted pears and crispy Prosciutto di Parma.

Fresh ground sausage, San Marzano tomatoes, white wine, crushed red pepper and fresh herbs tossed with rigatoni pasta. Topped with Pecorino-Romano cheese.

Delicate golden egg noodles tossed with a truly classic Bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream. Topped with Parmigiano-Reggiano cheese.

Penne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with shaved Parmigiano-Reggiano cheese.

Two semi boneless chicken breasts marinated with honey, lemon, wine and garlic, grilled and finished with a honey and lemon glaze. Served over savory butternut squash risotto.

Two semi-boneless chicken breasts marinated in a rosemary, garlic and lemon rub, grilled and finished in the oven with roasted tomatoes, garlic, butter and wine.

Extra thin chicken cutlets breaded with Tuscan crumbs and pan-fried in olive oil. Served with lemon wedges and San Marzano marinara sauce.

Center cut pork chop marinated in garlic and amaretto, grilled and topped with a pear, almond, brown sugar and amaretto glaze.

Sage and garlic marinated chicken breasts, pan-sauteed in a white wine reduction with sweet Italian sausage, roasted oyster mushrooms, artichoke hearts, and roasted tomatoes.

Veal scaloppine pan-sautéed with Prosciutto di Parma, fresh sage, garlic, Marsala wine and a veal demi-glaze.

16oz. grilled veal chop finished with a Crimini mushroom, sherry and veal demi-glaze.

Boneless beef short rib braised with wine, vegetables, tomato, garlic and stock. Served over creamy Parmigiano-Reggiano risotto.

Veal scaloppine deglazed with white wine, veal stock and butter. Finished with porcini mushrooms, fresh herbs, cream, Parmigiano-Reggiano cheese and truffle oil.

Grilled 14oz. choice Black Angus sirloin finished with sea salt, extra fine Tuscan olive oil and fresh lemon juice. Served with roasted garlic and a side of warm gorgonzola cream sauce.

Pan-seared Chilean sea bass fillet finished with ocean scallops and a creamy scallion sauce.

Native lobster (in shell), shrimp, littlenecks, baby mussels, swordfish, sea scallops, white fish and calamari stewed in a spicy (mildly hot) tomato and vegetable broth. Served over grilled Tuscan crostini and topped with fried onion rings.

Thick center cut domestic swordfish grilled and topped with a caper, roasted yellow tomato, lemon and butter sauce.

Four jumbo shrimp sautéed with garlic, vegetable puree and fresh thyme leaves. Served over a bed of creamy Parmigiano-Reggiano risotto.

Grilled salmon fillet served over a winter mesclun greens, red onion and tomatoes tossed in a light lemon Dijon vinaigrette.

Caramelized Brussels sprouts sauteed with Prosciutto di Parma.

Oven-baked eggplant parmesan.

Parmesan truffle fries.

Fresh baby spinach cooked in a roasted garlic cream.

Slow-cooked Arborio rice folded with Parmigiano-Reggiano cheese and cream.

Miniature fried doughboys dusted with cinnamon sugar and served with vanilla bean gelato and warm Nutella spread.

Traditional crème brûlée baked with a lemon curd & zest and finished with caramelized sugar. Served chilled with raspberries.

Pumpkin spice cheesecake with a graham cracker crust. Topped with candied pecans & a warm caramel sauce.

Chocolate cake layered with rich chocolate mousse, topped with a chocolate buttercream, and served with sinful chocolate & raspberry sauces.

Ask server for today's selection.

Apple bread pudding baked in a vanilla custard. Topped with salted caramel gelato & finished with caramel sauce.

Amaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.

Tia Maria, Kahlua and Vanilla Vodka blended with espresso.

Sorrento di Sogno Lemoncello, Chopin Vodka, fresh lemon juice & a splash of club soda.

Van Gogh Double Espresso Vodka, butterscotch schnapps, hazelnut liqueur and Baileys Irish Cream Liqueur.

Coffee, Frangelico Hazelnut Liqueur, whipped cream & shaved chocolate.

Coffee, DiSaronno Amaretto Liqueur, whipped cream & shaved chocolate.

Vanilla Vodka, Godiva Chocolate Liqueur and DeKuyper Crème de Cacao, served in a chocolate rimmed glass.