Providence Warwick Convention & Visitors Bureau

579 Benefit Street Restaurant


Course One

Choose One

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

Grilled Pizza Rustico (a smaller version)
With cheese, pepperoni, red onion, sautéed mushrooms, pomodoro sauce and scallions

Grilled Pizza Scampi (a smaller version)
With cheese, sautéed shrimp with garlic and herbs

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 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

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

"579” Seasonal Salad
Mixed greens with Honeycrisp apple, candied walnuts, dried cranberries, Gorgonzola cheese and tossed in a warm apple cider-bacon dressing

Romaine lettuce and seasoned croutons, tossed with Caesar dressing

Course Two

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Meat entrees served with mashed potatoes and the vegetable of the day, except where noted. Fish entrees served with mixed greens and jasmine rice, except where noted.  

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

Chicken Parmesan
Crispy fried with parmesan-breadcrumb topped with marinara and mozzarella served over penne pasta

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

Chicken & Shrimp Fettuccine Alfredo
With roasted yellow tomato and fresh spinach

Fresh Cod
Oven roasted over jasmine rice and topped with a creamed spinach and crispy potato sticks

Short Rib Shepard’s Pie
Served in a rich demi-glace with peas, corn, carrots and housemade mashed potatoes

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 server over fresh tagliatelli pasta

Steak Frites
10 oz. marinated flat iron steak, grilled and topped with herbed butter, served with french fries and mixed greens

Grilled Center-Cut Pork Chop
Served with a bacon-cherry pepper jam, with mashed potatoes and the vegetable of the day

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

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

Creme Brulee
Classic creamy custard with a crunchy caramelized sugar crust

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

New York Style Cheesecake
Served with fresh fruit and whipped cream garnish

Must be 21 or over to order dessert martinis below.

The Christina Martini
Espresso, Bailey's, Kahlua and Frangelico with a chocolate garnish

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

*Beverages, tax and gratuity are not included.*