Providence Warwick Convention & Visitors Bureau

Providence Restaurant Weeks

Primecut Modern Steakhouse



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Crockery Calamari
Slow Simmered Calamari in a Seafood Scented Marinara, served with a Garlic Buttered Crostini

Panko-Coated Artichoke Hearts
Finished with a Blue Cheese Fondue, served over a bed of Mixed Greens and Lightly Tossed in a Champagne-Shallot Viniagrette

Roasted Zucchini, Tomato, Basil and Fresh Mozzarella Tower
Over a Beurre Blanc, Finished with a Drizzle of EVOO Balsamic Glaze and Cracked Black Pepper


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Pan Roasted Chicken
Sauced with a Blueberry and Green Peppercorn Chutney, served over a Potato Rosti with a side of Herb-Encrusted Asparagus

6 oz. Filet Mignon
Served with a Red Wine Cranberry Reduction, served over a Bed of Parsnip Puree, with a Side of Oven-Roasted Fingerling Potatoes

Sauteed Salmon
Served with Gulf Shrimp, Asparagus, Roasted Tomatoes and Oven-Roasted Fingerling Potatoes, sauced with a Roasted Red Pepper Coulis


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Warm Poached Bosc Pear
Served with Vanilla Bean Ice Cream, topped with Bourbon Caramel Sauce

7 Layer Chocolate Cake
Served with Whipped Cream, topped with Raspberry Sauce

*Beverages, tax and gratuity are not included.*