Clam Chowder.  New England or Manhattan.

Shrimp cocktail:  4 colossal shrimp served with lemon and cocktail sauce.

Coconut Crusted Shrimp:  Fried and served with a horseradish and orange marmalade.

Bohemian Conch Fritters:  Served with calypso sauce.

Fried Squid:  Lightly dusted and deep fried and tossed with green onion, banana peppers, garlic butter and served with a side of marinara.

Grilled Lobster Pizza: Thin crust topped with lobster, asparagus, carmalized onion and fennel, mozzarella and fontina cheese, sundried tomato, black truffle shavings and drizzles with white truffle oil.

Narragansett Platter: Fresh greens, salami, hot capricola, Parma prosciutto, marinated artichokes, marinated mushrooms, roasted peppers, roma tomatoes, aged provolone, fresh mozzarella, hot peppers.  Drizzled with aged balsamic glaze and extra virgin olive oil.

Littlenecks on the half shell:    ½ dozen or dozen.

Saku Sushi Tuna:  Ahi tuna sesame crusted and pan seared rare, served with a cusabi mayo and spice chili sauce with seaweed salad.

Bruschetta:  Crispy Italian Bread rubbed with garlic and topped with eggplant, chopped tomato, fresh basil, ricotta salata cheese and olive oil.

Sesame Crusted Chicken Skewers:  Served with a soy and ginger dipping sauce.

House Salad:  Crisp greens, tomato, cucumber, olives and red onion.

Caesar Salad: Romaine hearts tossed with house made Caesar dressing, croutons and parmesan cheese.

Boston Bibb Salad:  Bibb lettuce, radicchio, baby arugula, roasted peppers, toasted walnuts, craisins, red onion and goat cheese tossed in a blood orange vinaigrette.

Mozzarella and Tomato Salad:  House made mozzarella, vine ripe tomato, Parma prosciutto, drizzled with balsamic glaze and basil infused olive oil.

Add griled chicken:    Add Grilled Shrimp:

 From the Sea:

Block Island Lobster:   1.5 lb. (steamed)

Seafood stuffed Shrimp: With lump crab and seafood stuffing.

Broiled Sea Scallops: With white wine, garlic butter and Ritz cracker crumbs.

*Sesame Crusted Tuna:  Ahi tuna pan seared rare and served over a bed of sweet red pepper noodles and stir fried summer vegetables.

Fish and Chips:  Fresh cod filet with beer batter, steak fries and cole slaw.

Pistachio Crusted Cod:  Fresh filet crusted with pistachio’s and pan seared and topped with a light sauté of chopped tomato, garlic, white wine, lemon and basil.

Narragansett Seafood Platter: Fried shrimp, scallops, clams and cod served with cole slaw and steak fries.

From the land:

Half Roast Free Range Chicken: Herb crusted and roasted served with pan juices and lemon.

Surf and Turf: 8 oz. beef tenderloin and two stuffed shrimp. Served with wild mushroom ragout and sage butter.

*Grilled Double Cut Pork Chop: 12 oz. Grilled to perfection and topped with a sweet red pepper glaze.  Served with a salad of baby arugula, sundried tomatoes, fresh fennel, goat cheese and champagne vinaigrette.

*Chicken Narragansett: Lightly breaded chicken breast pan seared and topped with baby arugula, chopped tomato, roasted peppers, red onion and balsamic vinaigrette.

Veal Loin Chop: 12oz. Frenched and grilled topped with a portabella mushroom port wine demi and goat cheese.

Broiled Lamb Chops:  Herb and mustard crusted served with rosemary jus.

Grilled Sirloin: Lightly seasoned and topped with herb butter.

All entrée’s served with chef’s potato and vegetable of the day.

*Selected entrée’s are accompanied by side and do not come with chef’s potato and vegetable of the day.

Platters for Two:

Paella: Braised saffron rice with shrimp, scallops, chicken, chorizo, and clams with wine, oregano, and plum tomato.

40oz. Prime Porterhouse Steak: Peppercorn crusted and grilled to your liking and sliced on the bone, served with a wild mushroom ragout, and drizzled with white truffle oil.  Accompanied by chefs choice starch and vegetable.

Pasta and Italian Favorites:

All our stuffed pasta’s are made in house by our chef.

Lobster and Fennel Ravioli: Tossed in a grand marnier butter sauce, chopped tomato, fresh lobster meat, and fresh basil and baby arugula.

Giant Chicken Tortelloni: Pasta pillows stuffed with chicken, spinach and three cheeses and served in a Marsala wine mascarpone cheese sauce topped with toasted pine nuts.

Spinach Agnollotti: Half moon pasta stuffed with spinach and mascarpone cheese and served in a sage butter sauce.

Black Pepper Linguini with shrimp: Jumbo shrimp sautéed with asparagus, shallots, vodka, plum tomato and cream with sundried tomatoes and fresh basil.

Fussilli: A light summer dish of spiral pasta tossed with roasted garlic, crushed red pepper flakes, oregano, white wine, chopped tomato and basil.     Add grilled chicken:    Add grilled shrimp:   Add mushroom ragout.

Spaghetti Armatricciana: Spaghetti tossed in an herb tomato sauce with white wine and pancetta topped with dry ricotta cheese.

Linguini with Clams:  Your choice of red or white sauce.

Chicken Parmesan:  Breaded chicken breast topped with fresh mozzarella and baked with marinara sauce served with fussilli pasta.

Veal Narragansett: House favorite:  Tender veal medallions sautéed with shrimp, shitake mushrooms and roasted peppers in a rich brand and sweet red pepper jelly demi.

Veal Parmesan: Breaded veal scaloppini topped with fresh mozzarella and baked with marinara, served with fussilli pasta.

Please notify your server of any time restrictions. All of our dishes are made to order by our chef’s, please allow proper time to create a delicious dinner for you.