Providence Warwick Convention & Visitors Bureau

Chardonnay's

Dinner $34.95

Course One
Choose One

New England Clam Chowder

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

Caesar
Romaine lettuce and seasoned croutons, tossed with Caesar dressing

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

Roasted Beet Salad
With arugula, goat cheese crumbles and candied walnuts

Shrimp Cocktail
Two colossal, crisp and chilled shrimp, served with cocktail sauce

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

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

Tuna Napoleon
Layers of sashimi tuna and crisp wontons with sesame seeds, and sweet and spicy miso sauce

Course Two
Choose One

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

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

Jamaican Jerk Chicken
A boneless breast, highly seasoned and crisp grilled, served with an apricot-mango chutney, jasmine rice and mixed greens

Lobster Tortelloni
Five large stuffed pasta dumplings in a lemon and white wine scallion-cream sauce with fresh herbs

Capellini Marinara
Angel hair with zesty tomato sauce

Penne Jambalaya
Shrimp, chicken, chourico, onion and tomato, served in a spicy Cajun cream sauce

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

Pork Medallions Gratinée
Sliced and sautéed with port wine, onion, Dijon mustard and brown sugar, finished with melted gorgonzola

Lobster Cardinale | add $2
Lobster, shrimp and scallops simmered in cognac-tomato-cream sauce over capellini

Sesame Tuna Steak | add $2
Pan-seared rare and garnished with wasabi aioli and wakame seaweed salad

Chilean Sea Bass | add $4
Oven roasted with an Asian glaze served with crispy Napa cabbage-wonton salad tossed in a sesame ginger vinaigrette

Grilled Filet Mignon | add $6
10 oz.

Cajun Rubbed Grilled Rib Eye | add $8
14 oz. prime, aged with a raspberry balsamic glaze and served with a tomato and mozzarella salad

Grilled Rib Eye | add $6
14 oz. prime, aged

Steak Topping: Lobster and tarragon butter, horseradish gorgonzola, or goat cheese-chive butter add $1

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 Cheesecake
Served with fresh fruit and whipped cream garnish

Caramel & Pecan Chocolate Tort

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

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, 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.*