Providence Warwick Convention & Visitors Bureau

Providence Restaurant Weeks

579 Benefit Street Restaurant


Course One

Choose One

House Salad
Romaine lettuce, grape tomatoes, shredded carrots, purple cabbage and croutons

Southern Fried-Buttermilk Chicken Thighs
With local sourced honey-sriracha sauce and celery-slaw

Grilled Buffalo Chicken
Skewered tenders in spicy buffalo sauce, with blue cheese dressing and celery garnish

Tater Tots
Fried crispy and topped with pulled beef short rib, over a truffle cheddar cream sauce with candied and fresh jalapenos

Grilled Clams
Five clams, grilled in their shells, and drizzled with garlic herb butter

Shrimp Mozambique
In a garlic-white wine sauce with sliced garlic, red pepper threads and crostini

Shrimp Cocktail
Five, crisp and chilled shrimp, served with cocktail sauce

General Tso Cauliflower
Battered cauliflower tossed in “579” “GT” sauce. Topped with diced cherry peppers and mango puree

Fried Calamari
Crisp fried calamari, sautéed with lemon, butter, garlic, and hot peppers

Five Cheese Spinach Dip
Served with house made Siracha potato chips. Add mini shrimp to the dip. 3.00

Chicken Parm Meatball
Stuffed with fresh mozzarella; finished with marinara sauce, herbed ricotta, fresh basil, and pecorino Romano

The Ultimate Wedge
A solid wedge of iceberg lettuce, with blue cheese dressing, chopped tomato, green onions, diced bacon, cucumber and croutons

Romaine lettuce and seasoned croutons, tossed with Caesar dressing

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 sautéed with port wine, onion, dijon mustard and brown sugar, finished with melted gorgonzola

Sliced Flat Iron Steak Salad
Over greens with avocado, oranges, pickled red onion, Kalamata olives and gorgonzola with herbed vinaigrette

Grilled Meat Loaf 
With Portabello Demi-Glace served over mashed potatoes, with onion ring garnish

Chicken Gorgonzola 
Boneless breast sautéed 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

Ragu Bolognese
Slow cooked ground veal, pork and beef with onions, carrots and tomato, served over fresh tagliatelli pasta

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

Clams Portuguese over Capellini
Littlenecks simmered in a tomato-clam broth with onion, garlic, and chourico

Grilled Sirloin Steak
Choice aged, 12 oz. with choice of topping: Lobster Tarragon Butter, Chipotle Barbeque with Onions, or Lemon Infused Olive Oil

Course Three

Choose One

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

New York Style Cheese Cake
Served with fresh fruit and whipped cream garnish

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

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 desert martini’s below

The Christina Martini
Espresso, Bailey’s, Kahlua & Frangelico with a chocolate garnish

Espresso Martini
Van Gogh Double Espresso Vodka, Kahlua Liqueur and espresso

*Beverages, tax and gratuity are not included.*