Providence Warwick Convention & Visitors Bureau

Providence Restaurant Weeks

Chardonnay's

Dinner
$29.95

COURSE ONE

Choose One

HOUSE SALAD
Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage and croutons

GRILLED CHICKEN TERIYAKI
Skewered tenders, Thai dipping sauce

GRILLED BUFFALO CHICKEN
Skewered tenders in spicy buffalo sauce, with blue cheese dressing and celery garnish

GRILLED CLAMS
Five clams, grilled in their shells and drizzled with garlic herb butter

SHRIMP COCKTAIL
Five, crisp and chilled shrimp, served with cocktail sauce

CHAMPAGNE MUSSELS
Sauteed with shallots, tomato, spinach and a touch of cream served over crostini

FRIED CALAMARI
Crisp fried calamari, sauteed with lemon, butter, garlic and hot peppers

THE ULTIMATE WEDGE
A solid wedge of iceberg lettuce, with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons

CAESAR
Romaine lettuce and seasoned croutons, tossed with Caesar dressing

STUFFED PEPPER
Sausage risotto stuffing with zesty marinara and mozzarella

COURSE TWO

Choose One

TUSCANY CHICKEN
Boneless grilled chicken breast with Kalamata olives, artichoke hearts, oven-roasted tomatoes and tarragon-garlic aioli

PORK MEDALLIONS GRATINÉE
Sliced and sauteed with port wine, onion, Dijon mustard and brown sugar, finished with melted Gorgonzola

KABOB TRIO
Beef tenderloin, jumbo shrimp and scallop kabobs, grilled and brushed with garlic butter and served
with jasmine rice and mixed greens

GRILLED MEATLOAF WITH PORTOBELLO DEMI-GLACE
Served over mashed potatoes with onion ring garnish

CHICKEN GORGONZOLA
Boneless breast sauteed with roasted red peppers, mushrooms and artichokes, finished with Marsala demi-glace and Gorgonzola cheese

FRESH COD
Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato sticks

LOBSTER CARDINALE
Lobster, shrimp and scallops, simmered in cognac-tomato-cream sauce over capellini

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

FRESH LINGUINE AND CLAMS
In a spinach and tomato saffron-sherry broth

FRESH TROMPETTI PASTA
In a mascarpone cream sauce with broccoli and blackened chicken

PENNE JAMBALAYA
Shrimp, chicken, chourico, onion and tomato, served in a spicy Cajun cream sauce

JAMAICAN JERK CHICKEN
A Statler breast, highly seasoned and crisp grilled, served with an apricot-mango chutney, coconut rice and mixed greens

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

Choose One

PIZZA MELBA
(A smaller than normal version)
Grilled pizza with mascarpone and cream cheese, fresh fruit, raspberry sauce and crème anglaise drizzle

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

PB&C TORTE
(A slightly smaller than normal version)
Velvet chocolate cake with a peanut butter mousse dipped in a chocolate ganache

BEN & JERRY’S ICE CREAM
Two scoops of Vanilla or Coffee Buzz Buzz Buzz.

BANANA CREAM PIE
In a spiced graham cracker crust, with banana slices, brulee’d tableside

FLOURLESS CHOCOLATE TORTE
Decadent, dense and rich cake, served with melba sauce and whipped cream garnish

Must be 21 or over to order dessert martinis below

THE CHRISTINA MARTINI
Espresso, Baileys, Kahlua & Frangelico with a chocolate garnish

ESPRESSO MARTINI
Van Gogh Double Espresso Vodka, Kahlua liqueur and espresso


*Shellfish and raw or under-cooked foods may pose a health risk in sensitive individuals. Please notify us of any food allergies.

*Beverages, tax and gratuity are not included.*