Providence Warwick Convention & Visitors Bureau



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
Six clams, grilled in their shells and drizzled with garlic herb butter

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

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

Fried Calamari
Crisp fried calamari, sautéed 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

Romaine lettuce and seasoned croutons, tossed with Caesar dressing

Lobster Bisque
Sherry wine, lobster and cream

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

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.

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

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

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

Grilled Veal Chop ($5 supplement) 
14 oz. chop topped with prosciutto, melted mozzarella and a shitake mushroom demi-glace, served with mashed potatoes and the vegetable of the day

Herb-Encrusted Cod
Served with farm-raised mussels, shrimp and crostini in a tomato-clam broth

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

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 Filet Mignon ($5 Supplement)
Lobster tarragon butter, chipotle barbeque with onions, or goat cheese and chive butter

Course Three

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

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

Ben & Jerry's Ice Cream
Two scoops of vanilla or coffee

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.

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

Coco Mochanut Coffee
Stoli Vanilla, Coco Mochanut Bom Bom, hot coffee, whipped cream, chocolate drizzle

Hot Toddy
Jack Daniels Honey, orange spiced tea, local honey, fresh cinnamon

*Beverages, tax and gratuity are not included*