Jamestown Fish - Jamestown, RI

A spicy puréed mediterranean soup made with the daily catch, tomato, saffron, fennel, and a Gruyère frico. No shellfish

We promise that this version is not just another fall squash soup! Ours is modeled after the zucca ravioli of lombardia that builds upon the sweet squash with parmigiano, ricotta, a little hot pepper, mostarda and amaretti cookies

Untreated shrimp, dressed with lemon and olive oil and served with sesame seaweed salad

Grilled George's Bank scallops, served with arugula and tomato

Steamed local mussels with black pepper, white wine and parsley

Three local oysters & three local littlenecks served with mignonette & Keith's cocktail sauce

Seared Hudson Valley foie served with griotte cherries and salsify

Roasted Trevisano radicchio, endive & arugula, dressed with Piemontese bagna caoda sauce

Red baby gem lettuce salad and roasted beets dressed with hazelnuts, Banyuls vinegar and shaved Rembrandt cheese

A full flavored dish created by our friend Joe Bruno. Roasted strips of eggplant marinated with tomato, capers, olives, garlic, hot pepper and vinegar. Served room temperature with goat cheese

Made with narragansett creamery curd

Local salumi from Daniele. Finocchiona, sopressata, capicolla, mortadella & prosciutto with cured olives and piave vecchio

A selection of four world class cheeses brought to us by Milk & Honey in Tiverton, R.I.

We are happy to prepare a vegan or vegetarian entrée for you based on the vegetables you see on this week's menu. Please let us know your preferences or if there is something we should avoid

Our signature dish made with R.I. seafood - half a hardshell lobster, clams, mussels, scallops, white fish, leeks, tomatoes, saffron, garlic, hot pepper, pernod, fingerling potatoes and chourico, served with grilled bread

George's Bank scallops seared on the plancha and served with butternut squash purée, spinach and salsa verde

R.I. lobster tossed with truffled lobster - coral butter and fresh linguine

Our version is made with R.I. littleneck clams that are freshly shucked in house and tossed with garlic, olive oil, black pepper and parsley. We do not use any wine, butter or cheese, so expect the pure flavor of the sea

Sustainably farmed in Spain. Roasted whole and served on the bone with spinach and grenobloise sauce

Locally caught John Dory, slow roasted and served with lentils, quinoa, and exotic mushrooms

Seared on the plancha and served with spinach, tomato and potatoes and harissa vinaigrette

Locally caught swordfish coated in herbs and seared on the plancha - served with spiced eggplant and salsa verde

Slow roasted east coast halibut served with local corn, nardello pepper, tomato and cilantro pesto

Housemade southern Italian pork sausage with provolone and parsley - served with linguine and tomato sauce

A daily selection of four cheeses

Made with Felchlin chocolate - served with whipped cream

Basted with red wine and served with whipped ricotta and sicilian pistachios

Our silky eggless custard- uniquely prepared everyday

With a ginger snap crust

With an almond cream

Freshly churned - flavors change daily

Green Tea with Brown Rice

Made from the myrtle leaved orange tree

Made from the Sfusato lemon of Amalfi

Made from the Gargano orange

Flavored with Chinotto

The "chowder of the mediterranean." A spicy puréed soup made with the daily catch, tomato, saffron, fennel, hot pepper and a gruyere frico. No dairy or shellfish

Three r.i. Oysters & three local littlenecks served raw with mignonette and keith's cocktail sauce

Made with house-stretched mozzarella

Roasted eggplant marinated with tomato, capers, olives, garlic, hot pepper and vinegar. Served with goat cheese

With gorgonzola cheese

Baby arugula salad and roasted beets dressed with hazelnuts, banyuls vinegar and shaved rembrandt cheese

A selection of four world class cheeses brought to us by milk & honey bazaar in tiverton, r.i.

Finocchiona, local sopressata and prosciutto from daniele - served with olives and piave vecchio

Scotch whisky smoked salmon from browne trading, served with avocado and tomato

Sicilian rice balls direct from the streets of palermo made with mushroom and romano cheese

Baked wings tossed with garlic, hot pepper and chinese five spice - served with herbed crème fraîch

Classic chickpea fries of marseilles - served with harissa mayonnaise

Delicately fried and served with spiced salt - served with lemon

Tender, long stem roman chokes cooked "in pastella," or italian tempura

Six littleneck clams baked with our own seasoned bread crumbs

Dressed with lemon & olive oil and served with seaweed salad

Local cod poached in "crazy water" - white wine, hot pepper, garlic, parsley and a touch of tomato. Served with potatoes and spinach

Local cod - coated with a sherry-cayenne batter

Breaded with homemade crumbs and pan-fried in olive oil - served with mixed greens

A 10 oz. Grilled, picanha steak from grass-fed cows. The picanha is the most prized cut in brazilian churrascarias

With fresh pasta, homemade marinara and a dollop of narragansett ricotta

8oz. Pat lafreida shortrib burger on a potato bun with your choice of fries or mixed greens cheeses: atwell's gold or gorgonzola

Canella Prosecco with pear liqueur and "dancing pears"

The classic white peach cocktail invented at Harry's Bar in Venice

Milagro tequila, San Pellegrino Pompelmo, and fresh lime juice

Jameson's Irish whiskey, St. Germain, an orange twist, and a whisper of bitters, shaken and served over ice

Angel's Envy port aged bourbon, Boroli Barolo Chinato and chocolate mole bitters. Served up

Classic, crisp dry pilsner with a pleasant bitterness

A slightly rounder pils yet still crisp and refreshing

A dry, clean, certified organic pils brewed in Munster since 1816

A crisp, aromatic, slightly hopped pilsner

The beer of Cologne. A lagered ale, thus richer than a pilsner

A very well made dry lager from the home of Barolo

A crisp lager made by Alsatians that fled to Barcelona in 1876

Bottle conditioned. The secret ingredient behind great Aussie wine

The beer of the people in Glasgow. Smooth and sessionable

Crisp and champagne like - An iconic Belgian beer

Crisp golden American Saison with a spicy, bitterness

The beer made for fine cuisine. Inspired by Ferran Adria of El Bulli

Round rich stone fruit notes - from the iconic brewery in Quebec

Rich, slightly sweet fruity flavors with notes of underripe orange

Crisp, refreshing saison style beer from R.I.'s newest local brewery

Belgian saison with citrus, spice and a champagne mousse

Dry and quenching with fruit and spice notes

The brewery's first release saison. Spot on. Bright, crisp and citrusy

World class strong wheat with notes of banana and spice

A pale wheat ale with a pronounced hoppy character

Strong wheat ale from Japan's iconic brewery

Baladin's most prized ale. Deep amber abbey style ale

The best unleaded we have ever tried. It could fool you

World No1 Gluten-Free beer. Tastes delicious

Possibly our favorite new brew fermented with honey and spelt

Demeter certified biodynamic- made from 9000 year old Einkorn

Red wine like notes, smooth and complex. A portion aged in oak

Fermented with the rare Timorasso grape. Drinks like champagne

Fermented in wine barrels with Chasselas grapes. An amazing brew

Slightly bitter amber ale infused with orange peel

Original alcoholic ginger beer from Scotland. Spicy and dry

Crisp, super dry, still cider from Spain

A light appley aroma, with a spicey bite, lightly sparkling

Lemonade blended with whiskey and vodka

Copper in color, refreshing and crisp. Only 77 Ibu so not too hoppy

A smooth I.P.A. with subtle hop aromas

A rich, full - bodied copper brown ale

Dark, English Extra Special Bitter from Carol Stoudt

Easy drinking Belgian ale - smooth and sessionable

The iconic ale from one of the world's greatest breweries

Strong, hoppy, complex ale from upstate N.Y.

Big brewery - yes, but the rich belgian style dubbel is unique

Spiced brew with Kamut and citrus

Rich chocolaty, malty with herbaceous notes

Made with organic cocoa. A liquid dessert

Dark strong roasted porter brewed since 1836. Ages 10+ years

Dark classic dubbel style with a rich malty coconut flavor

Smooth, viscous and chocolaty. A beautiful end to a meal

Served with a side of scotch whisky smoked salmon or prosciutto & atwell's gold cheese

With choice of prosciutto or scotch whisky smoked salmon

The classic italian egg torta.

The classic burgundian egg dish comprised of two poached eggs topped with a sauce made with copious amounts of red wine, bacon, shallots and mushrooms, then harmonized with a touch of butter. Served on top of toasted country bread.

Scrambled egg whites with tomato, garlic, parsley, and hot pepper atop country bread with the yolk and sauteed spinach.

The classic bistro sandwich, made with ham, gruyère, and a fried egg.

Scotch whisky smoked salmon with bearnaise on brioche

With apple-cranberry compote

With apple-cranberry compote

Various antipasti: marinated eggplant, prosciutto, housemade mozzarella, roasted peppers & mixed greens

We are happy to prepare a vegan or vegetarian entrée for you based on the vegetables you see on this week's menu. Please let us know what your preferences are or if there is something we should avoid

A spicy soup made with the daily catch, tomato, saffron, fennel hot pepper and a gruyère frico. No dairy or shellfish.

Three oysters and three local littlenecks served raw with mignonette and keith's cocktail sauce

Arugula salad and roasted beets dressed with hazelnuts, banyuls vinegar and shaved rembrandt cheese.

With gorgonzola cheese

Our simple version of this dish is made with r.i. Littleneck clams that are freshly shucked in house and tossed with garlic, olive oil, black pepper and parsley. We do not use any wine, butter or cheese, so expect the pure flavor of the sea.

Our signature dish of 1/2 lobster, r.i. Shellfish, scrod, leeks, tomatoes, saffron, garlic, hot pepper, pernod, fingerling and chourico.

Local lobster tossed with truffled lobster butter and fresh linguine

Breaded with homemade crumbs and pan-fried in olive oil - served with mixed greens

Local cod poached in crazy water - white wine, hot pepper, garlic, parsley and a touch of tomato. Served with potatoes and spinach

A 10 oz. Grilled, top-sirloin steak from grass-fed cows.

8oz. Pat lafreida shortrib burger with your choice of fries or mixed greens. Cheeses available: atwell's gold or gorgonzola