Easton's Point - Middletown, RI

barbecue, buffalo, east-west, or parmesan

chili & cheese served with salsa & sour cream

a hardy stuffing made with chourico, onion and celery, garnished with sriracha chili sauce

4 homemade mozzarella sticks

fresh crispy calamari rings tossed in a light herb batter, flash fired and topped with pepperoncinis, over a bed of mixed field greens

freshly steamed mussels with chourico and onions finished in a whte wine garlic broth

two large snow crab cakes with a tomato basil corn salad topped with habanera aioli sauce

fresh chicken tenders encrusted in coconut shavings and accompanied with vietnamese dipping sauce

one large portobella mushroom stuffed with sweet italian sausage and an herb breaded mixture topped with goat cheese

mixed baby field greens tossed with candied walnuts, gorgonzoloa cheese and fresh strawberries, finished with a strawberry vinaigrette

sliced tomatoes, basil and mozzarella served with an aged balsamic vinegar

chilled fresh romaine lettuce tossed with parmesan cheese and baked croutons

garlic spread, mozzarella, tomato and basil

spicy buffalo sauce, chunks of fresh chicken, red onions and tomato

a marinara base with sweet italian sausage, onions, black olives and parmesan

a marinara base with prosciutto, pineapple and gorgonzola

marinara sauce with broccoli, red onion and tomato

fresh turkey meat with bacon, tomato and mayo

tuna tossed with celery, red onions and mayo

with swiss on rye

served as a sandwich with bacon, or over a bed of greens

with buffalo sauce and bleu cheese, with barbecue sauce, red onions, pickles and swiss, with teriyaki, swiss cheese and bacon

topped with sauteed mushrooms and bacon

served with lettuce and tomato on the side

fresh shrimp, scallops and mussels tossed with linguine in a spicy marinara sauce

fresh chicken, broccoli and diced tomatoes served over linguini in a rich alfredo sauce, topped with parmesan cheese and finished in the oven

four jumbo white wine shrimp with snow crabmeat and finished with a citrus beurre blanc

fresh diver sea scallops wrapped in prosciutto, grilled and accompanied with a tropical fruit salsa

pan-seared, teriyaki glazed atlantic filet of salmon

14 oz oven roasted statler chicken with a natural garlic and shallot au jus

filet of tenderloin grilled to perfection and topped with charred bermuda onions and crumpled gorgonzola in a savory port wine sauce

pan seared hudson valley breast of duck fanned and drizzled with a thai pepper jelly

fried seafood dishes served with chef's vegetable and hcoice of french fries, mashed potatoes or jasmine rice

fresh white shrimp in a newport storm beer batter

diver sea scallops fried in a newport storm beer batter

large cod filets in a newport storm beer batter