NEWPORT RESTAURANT WEEK

NEWPORT & BRISTOL COUNTY

$35 three-course dinner MENUS

SCROLL DOWN ▼ 15 Point Road Restaurant Newport Restaurant Week $35 Three Course Dinner Soup of The Moment 1st Course House Salad Tomato Basil New England Clam Fresh & crisp served with your Chowder Tender clams choice of homemade highlight this house specialty dressings Baked Brie Wrapped in phyllo with a fruit coulis & toasted crostinis

Main Course

Mount Hope Seafood* Baked Stuffed Shrimp* Filet Mignon* With Lobster, shrimp, scallops With our signature seafood Grilled filet mignon served tarragon & scallions sautéed in stuffing & lobster sauce with béarnaise sauce & fried a wine cream sauce served shallot rings over a puff pastry Baked Stuffed 1/2 Lobster* Pesto Crusted Salmon* Roasted Split Duckling* With our signature seafood Served with a lemon beurre With blueberries, raspberries stuffing & drawn butter blanc & hoisin glaze Shrimp Scampi* Slow Roasted Prime Rib* Veal Madeira* Pan seared shrimp with Slow Roasted with a garlic & Skillet seared veal with oregano, scallions, fresh thyme au jus mushrooms, black cherries & tomatoes & garlic over angel Friday & Saturday Nights Only a madeira demi glaze hair pasta Chicken Nanaquacket* Scallops Block Island* Grilled Domestic Lamb Sautéed breast of chicken with Skillet seared scallops served Chops* apples, julienne of celery, in a light tomato sauce with Grilled lamb chops Ala Mama lingonberries, chopped white wine, scallions, button (3) walnuts & apple brandy mushrooms & garlic served over angel hair pasta

Seafood Pasta Caribbean Pork Loin With shrimp, scallops & With caribbean “Jerk” spices, lobster over penne with a crumbled blue cheese & spicy pink pepper vodka raspberry demi glaze sauce

Dessert Beignets, Chocolate Bundt Cake, Key Lime Pie, or Carrot cake All Entrees are served with choice of vegetable & starch May not be combined with any third party gift certificates or promotions

*Consuming undercooked meat, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform server of any allergies in your party

Dinner 3 Course $35 First Course

White bean soup, basil pesto

Bruschetta, prosciutto, fig, goat cheese

Romaine and kale caesar, parmesan, anchovy, lemon, crushed croutons

Tuscan kale, avocado, pine nut parmesan, san dried tomato vinaigrette

Second Course

Rigatoni Bolognese parmesan

Tagliatelli, roasted rhode island mushrooms, asparagus, basil pesto, parmesan

Prosciutto, fig, arugula fontina, gorgonzola

Italian farro risotto ,roasted rhode island mushrooms, charred radicchio, roasted pepper sauce

Chicken milanese white beans, arugula, chicories, salsa verde

Roasted salmon, fennel, snap pea, Tuscan kale, confit tomato, risottos, roasted pepper sauce

Third Course

Choice of:

Gelatos Vanilla or Salted Caramel

Lemon mascarpone cake

Newport Restaurant Week $35 Dinner 1st Course Choice of: Meat & Cheese Board soppresatta, pecorino Romano, tellegio Fried Feta lightly fried feta, sage butter Fried Eggplant & Mozzarella lightly fried eggplant, pomodoro, mozzarella stracciatella

2nd Course Choice of: Seafood Stew Shrimp, scallops, mussles, calamari, cod, salmon Crispy Chicken Lightly fried chicken, buttered noodles, white beans, pomodoro Flat Iron Steak Grilled flat iron, fried Yukon gold, chimichurri Chicken Marsala Pan roasted chicken, marsala reduction, mushrooms, mashed potatoes, asparagus

3rd Course

Dessert Board Canoli, brownie, biscotti, oatmeal cookie

BAY VOYAGE Restaurant Weeks DINNER

APPETIZERS

Seafood Chowder Chef’s special creations Lobster & Charred Corn Fritters Scallions, Old Bay, crispy fried, chipotle aioli Stuffed Mushrooms Italian sausage, fennel and pepper stuffing, marinara, drizzle roasted garlic aioli Fall Greens Spinach, arugula, Honey Crisp apples, gorgonzola, craisins, cucumbers, red onions, sherry vinaigrette Quahog stuffed with Clams, Scallops and Shrimp in tradition New England style stuffing

ENTREES $35 menu

Pan Seared Swordfish Tomato - bacon butter, sautéed spinach, roasted fingerling potatoes, Scallop Cardinal Local Scallops baked in casserole, lobster veloute, lobster meat, buttered cracker crumbs, Chef’s vegetables, roasted fingerling potatoes

ASDA Prime NY Sirloin Seared in a cast iron grill pan, gorgonzola butter, port wine demi-glace, sour cream mashed red bliss, Chef’s vegetables Pistachio Chicken Seared Statler chicken breast brushed with Dijon topped with pistachios, finished in the oven, carrot ginger puree, roasted fingerling potatoes, shaved fennel and walnut salad

DESSERTS Chocolate Won Tons Brownie filled won tons, house caramel, whipped cream Pot de Creme Dark and milk chocolate custard, whipped cream, berries Cannoli Sweet Mascarpone cream filling

BENJAMIN’S RESTAURANT WEEK FALL 2019 Best of Restaurant Week Menu 3 COURSES $35.00 APPETIZERS Choice of One

LOBSTER ARANCINE Risotto and diced fresh lobster with oregano, basil, garlic and chives rolled into a ball. Stuffed with buffalo mozzarella then breaded and deep fried. Finished with marinara sauce, romano cheese and chiffonade of basil. BAKED STUFFED CLAMS Filled with a panko bread crumb, crab, shrimp and fresh chopped clams. Finished with a fried caper lemon cream sauce. BEET AND GOAT CHEESE SALAD Roasted red, golden and chioggia beets. Finished with goat cheese crumbles and a blood orange fig balsalmic reduction. CRISPY SOUTHERN FRIED LOUISISNA FROG LEGS Served with a smokey chipolte bacon honey ranch.

ENTRÉES Choice of One

PRIME RIB and HALF BAKED STUFFED LOBSTER Prime Rib slow roasted to perfection. Half of lobster stuffed with sea scallops, black tiger shrimp, clams and more lobster. FILET MIGNON and NORWEGIAN SALMON 7oz filet mignon wrapped in bacon and char grilled to your liking. Fresh salmon filet pan seared finished with a king crab dill hollandaise. DUCK BREAST and BLACK TIGER SHRIMP Boneless duck breast pan roasted to your desired temperature. Topped with seared Foie gras with a Luxardo cherry Grand Marnier glaze. Grilled shrimp with fresh herbs and garlic. BONE IN SHORT RIB and SEAFOOD PIE Guinness Extra Stout braised short rib. Shrimp, scallops and fresh picked lobster baked in a lobster sherry sauce and topped with puff pastry. NY SIRLOIN with LOBSTER THERMIDOR 12oz NY Sirloin grilled to your liking served with sauce bearnaise. Paired with a baked creamy lobster, brandy thermidor topped with gruyere cheese.

All entrees come with a triple mashed potato and broccolini.

DESSERT

PUMPKIN and CHOCOLATE CHIP BREAD PUDDING Topped with a caramel glaze

The menu is subject to change due to the availability of products used.

Newport Restaurant Week Dinner Three Courses ~ $35 plus tax and gratuity

~ First Course Offerings ~ Soup du Jour Black Pearl Clam Chowder Caesar Salad Fried Brie with Mango Chutney

~ Second Course Offerings ~ Seafood Scampi Apple Cider-Marinated Pork Chop Almond-Crusted Salmon with Champagne beurre blanc Seared Duck Breast with blackberry port wine sauce Mediterranean Chicken

~ Third Course Offerings ~ Chocolate Mousse Key Lime Pie Seasonal Bread Pudding

Bannister’s Wharf ♦ Newport, RI 02840 ♦ 401.846.5264 www.BlackPearlNewport.com newport restaurant week november 1 -10, 2019 three-course dinner | $35 per person

first course parsnip pear soup Sour cream drizzle, chives

steamed mussels Onion, peppers, garlic, beer broth

clam chowder Oyster crackers

spinach and kale salad Butternut squash, parsnip, pickled beets, red onion, green apple vinaigrette

second course flat iron lo mein Ramen noodles, bok choy, pepper, onion, brocolli, lime-tamarind soy sauce

crispy haddock Mushroom leek risotto, orange tarragon buerre blanc

seared salmon Chorizo corn spoonbread, wilted kale, sherry gastrique

farro risotto Roasted autumn squash, arugula, parsnip puree, shaved fennel, Grana Padano

third course pumpkin cream cheese bread pudding Ginger caramel

gelato Choice of vanilla, chocolate, salted caramel chocolate chunk, Restaurant Week November 2019

3-courses | $35

First: Baked Onion Soup Gruyere, Garlic Crouton

Duck Confit Cabbage, Dried Cranberries, Local Beans, R.I. Mushrooms, Sweet Onion

Crispy Pork Belly Sweet Chili Sauce, Chicharon, Bread and Butter Pickles

Cheese Board House Infused Simmons Farm Chevre, Alisios, House Jam, Nuts, Seasonal Fruit, Sliced Taproot Spent Grain Baguette

Second: Braised Blackbird Farm Beef Wishing Stone Potatoes, Turnips + Carrots

Monkfish Osso Bucco Braised Root Vegetables, Tarragon Scented Fumet

Honey Fried Baffoni Chicken Sweet Potato Casserole, Collards, Cornbread

Saffron Gnocchi Brussels, Beans, Squash, Castelvetrano, Preserved Lemon Tomato Broth

Third: Sweet Potato Ice Cream Marshmallow and Pecans, Graham Crumbs, Chocolate Covered Potato Chip

Lemon Posset Rosemary Shortbread Sticky Granola, Dehydrated Raspberry

Assortment of our Pastry Chefs Favorite Small Bites

3 courses / $35

First Course Choice of:

Cream of Cauliflower with Irish Cheddar Scones

Welsh Rarebit topped with spiced beef

Assorted Cheese and Charcuterie Board Pair with the featured whiskey flight for additional $15

Duck Meatballs with Roasted Apples

Maple Roasted Butternut and Apple Salad Baby rocket, butternut squash, sliced apple, dried cranberries and toasted almonds

Second Course Choice of:

Monkfish with Tomato, Chourico and Pea Concassé

Filet Medallions Grilled filet medallions topped with black garlic butter served with lobster boxty and grilled asparagus

Lamb Shank Braised lamb shank with root vegetable medley and tri – color fingerling potatoes

Third Course Choice of:

Sticky Toffee Pudding

Flourless Chocolate Cake

Brandy Snaps filled with fresh cream

Newport Restaurant Week 3​ courses for $35

to start

oysters​* three local oysters on the half shell, daily house mignonette

smoked trout pate seasonal pickles, salty kombu toasts

arugula salad apple cider vinaigrette, dried cranberries, fresh goat cheese, pickled pear, pomegranate

poutine frites n’ gravy, lardons, cheddar curds, scallion

daily soup shrimp & corn chowder, subject to change!

dinner

shellfish bourride local catch, shrimp, and littlenecks, butterball potatoes, grilled rouille toasts

daily prica farina pasta fresh pasta made down the street, autumn veggies, melty cheese

brätwurst beer braised & grilled sausage, mushroom-cabbage ragout, German butterball potatoes, beer mustard

sweets

affogato housemade ice creams ​drowned in Turkish coffee or cold brew ​

milk & cookies chocolate chunk shortbread

pumpkin bread pudding sourdough, pumpkin custard, cardamom ice cream

Newport Restaurant Week November 1-10, 2019

FIRST COURSE

Crisp Eggplant gouchong style sauce, fried peanuts, soy beans

Chicken Liver Mousse pickled vegetables, sherry caramel, grilled sourdough

Cuvée Salad mixed greens, goat cheese, red grapes, spiced pecans

SECOND COURSE

Whole Grilled Fish roasted vegetables, melon vinaigrette, citrus sauce

Saffron Arborio spicy pepper jam, grilled scallion, tomato

Grain Bowl chorizo spiced turkey sausage, sweet potato, fall beans braised greens

DESSERT

Valrhona Chocolate Mousse crème anglaise

French Toast Bread Pudding berry preserve, bourbon custard

starters - salads - sandwiches - entrees

-12-

sandwiches served with hand cut fries sub salad or any veggie side 3

leaf

barleySweet and Potato sweet potato Enchilada’s hash enchiladas. Enchilada sauce, polenta, fried kale 16

24 cherry tomato, s i d e s - 4 - Newport Restaurant Week 3 Courses for $35.00 No substitutions

Appetizers

Daily Soup

Honey Mustard Ceasar Salad romaine lettuce, shaved parmesan, croutons

Eggplant Rollatini sauteed onions, garlic parmesan stuffing, house marinara

Entrees

Lamb Shank slow cooked lamb shank, mashed sweet potato, broccoli rabe, red wine demi glace

Cod Moqueca coconut broth, tomatoes, peppers, parsley, jasmine rice, crispy garlic

Chicken Pesto wood fire grilled chicken, pesto cream sauce, rigatoni, tomatoes

Desserts

Brazilian Carrot Cake honeycomb brittle, chocolate glaze

Italian Gelato 2 scoops, daily selections, whipped cream Clarke Cooke House Newport Restaurant Week Autumn 2019

Price Fixe $35 plus tax and gratuity

Appetizers

Cup of Newport Clam Chowder Oyster Bar Tasting two oysters, two littlenecks Salad of Roasted Red and Golden Beets marinated vegetables à la grecque, Marcona almonds, Fourm d’Ambert, citrus vinaigrette Carpaccio of Beef Tenderloin arugula, shaved reggiano, white truffle oil, lemon Swiss Chard, Ricotta and Delicata Squash Tortelloni mangalica ham, shaved Parmesan, wild mushrooms, truffle sauce

Main Courses

Native Cod apple and arugula salad, bacon and potato cake, savoy cabbage, cider jus Bistro Chicken sautéed breast and stuffed leg with dried apricot, marcona almonds and bread stuffing, shoestring potato gratin, mustard jus Wood-Grilled Flatiron Steak caramelized shallot and tarragon jus, celery root gratin, and watercress **** Daily Special ****

Desserts

The Snowball in Hell a chocolate-coated goblet filled with chocolate roulade and vanilla ice cream, topped with Callebault chocolate sauce and toasted coconut Vanilla Crème Brulée

This menu not offered on Friday and Saturday nights

TED GIDLEY Executive Chef FALL RESTAURANT WEEK 2019

NEWPORT RESTAURANT WEEK NOVEMBER 1ST - 10TH, 2019, 4PM-CLOSE Menu Also Available Saturday & Sunday lunch 3 COURSE DINNER, $35 + TAX & GRATUITY 1st course choice of appetizer: -ROASTED PUMPKIN SOUP- ginger picadillo & cinnamon crema -BEEF & MUSHROOM SOPES- Braised Cloverbud Ranch Grassfed Beef, RI mushrooms, aji verde, cotija cheese & pickled onions -COCONUT CURRY MUSSELS- grilled lime & cilantro

2nd course choice of entrée: -CONFIT DUCK LEG- roasted butternut squash & Pipian Verde -VERACRUZ REDFISH- confit potatoes, Veracruz sauce & braised greens -FEIJOADA- Brazilian vegetable Casserole, black bean & orange tomatillo salsa

3rd course choice of dessert: -ZAYA FLAN- banana & zaya rum -GATEAU BASQUE- almond cookie cake, dulce de leche, fresh fruit & whipped cream Newport Restaurant Week Dinner - $35

Newport, RI 401.845.9300 206 Thames St.

Gas Lamp Spicy Clam Chowder Cream Base, Peppers, Celery, Carrots, Clams, Hint of Cayenne.

Broccoli Cheddar Soup Made Fresh Daily in House

Popcorn Shrimp Cajun Seasoning, Remoulade

Caesar Salad Classic Creamy Dressing, Romaine, Pecorino, Croutons

Apple Pecan Salad Mixed Greens, Sliced Apple, Candied Pecans, Bleu Cheese, Craisins, Apple Cider Vinaigrette

Portuguese Cod Pan Roasted Cod with Native Little Neck Clams, Smoked Chorizo, Baby Potatoes, French Cut Green Beans, Natural Broth

BBQ Ribs Half Rack of St Louis Style Ribs, Pulled Pork Mac & Cheese, Fries, and Gas Lamp Slaw

Beef Bourguignon Red Wine Braised Beef, Root Vegetable Ragout, Red Bliss Smashed Potatoes

Lobster Mac & Cheese Our House, 3 Cheese Blend, Tossed with Cavatappi Pasta and Topped with Sautéed Lobster Meat.

Glass of Beer Outer Light Amber Ale Draft, Goose Island Kolsch Draft, Harpoon UFO Peach Hefeweizen Can

Glass of Wine House Chardonnay, or House Cabernet

Desserts of The Day Our Chef’s Daily Dessert Selections

All Items are subject to availability RESTAURANT WEEK NOVEMBER 1-10

3 Course Restaurant Week Menu—$35 Choice of Starter Almond Filled Bacon Wrapped Dates Red Kuri Squash Soup, Pear, Toasted Walnut Baby Kale, Bosc Pear, Golden Raisin, Aged Sherry Vinaigrette, Nuts & Seeds Choice of Main Roasted Monkfish, Lobster Cream, Confit Marble Potato, Local Mushroom, Baby Spinach Cast Iron Baffoni Chicken, Creamy Potato, Cottage Bacon, Local Mushroom, Haricot Verts Toasted Hazelnut Cavatelliᴳ, Baby Arugula, Red Kuri Squash Sauce, Mushroom, Pecorino Choice of Dessert Bosc Pear & Walnut Crisp, Whipped Crème Fraiche Sticky Toffee Banana Puddingᴳ, Whipped Cream German Chocolate Cakeᴳ, Marcona Almond, Coconut

Please note all items on this menu are subject to availability and subject to change. All items on this menu are also available a la carte. ᴳ Items with this symbol contain gluten.

Restaurant Week Dinner 4PM-Close $35

Starters​: ​Choose one Arugula-Beet Salad Roasted beets, almonds, goat cheese, roasted shallot vinaigrette

(3) Mini Stuffies Chourico, onions, celery, tartar sauce

(2) Prosciutto Wrapped Shrimp Fresh mozzarella, basil pesto, balsamic glace

New England Clam Chowder

Butternut Squash soup

Entrees​: ​Choose one

Bourbon Braised Pork Loin 10oz pork tenderloin, topped with an apple cider reduction, over a kale-pancetta farro

Seared Scallops With a spinach, mushroom risotto, apple cider reduction

Bouillabaisse Chunks of salmon, swordfish, littlenecks, mussels, and shrimp in a saffron tomato sauce

Desserts: ​Choose one

Chocolate Mousse Cake Or Tiramisu Restaurant Week Fall 2019 Dinner Menu $35 COURSE ONE: Tomato soup finished with crème fraiche Fall Bistro Salad arugula, frisée, pepitas, goat cheese, dried cranberries, light pumpkin maple vinaigrette Seafood Cake cod, lobster, crab and served with a spicy remoulade Korean BBQ Beef steamed buns with pickled vegetable salad of shaved cabbage and cucumbers Beef Carpaccio thinly sliced beef, capers, red onion, arugula, Parmigiano-Reggiano

COURSE TWO: New York Strip Steak parmesan au gratin potatoes, green beans and Bordeaux blue cheese roasted shallot butter. Lobster Carbonara lobster, bacon, tomato, and peas in a creamy parmesan seafood sauce Pan Roasted Cod aromatic broth with potatoes, leeks, and mushrooms finished with saffron aioli Cajun Blackened Pork Chop with Andouille sausage bean ragout topped with white gravy Surf & Turf petite filet mignon, three seared scallops, asparagus, mashed potatoes, béarnaise sauce

Masson Jar Desserts: Chocolate Mousse Parfait Apple Cranberry Crisp with cinnamon whipped cream La forge Newport Restaurant Week Dinner Menu 2019 $35

First Course Creamy New England Clam Chowder Baked Onion Soup Au Gratin Double-Brined Chicken & Waffles with Bourbon-Maple-Bacon Syrup Lump Crab Cake with Cajun Remoulade Side Garden Salad or Caesar

Second Course Boneless Beef Short Ribs – Cabernet-roasted root vegetable demiglace, garlic-parmesan gnocchi Cedar Plank Salmon – Crispy maple Brussels, chive-whipped potatoes, Fall apple, pear, and rosemary confit, whole grain mustard Portuguese Cod – fresh cod cooked in a flavorful broth with onions, peppers, garlic, saffron, potatoes, and clams Wensleydale Chicken Cordon Bleu – Boneless chicken breast stuffed with Wensleydale cranberry-cheddar and Ham, honey-Dijon sauce, mashed potatoes and seasonal vegetables New York Sirloin – Angus Beef Sirloin, Smokey bacon-gorgonzola butter, balsamic reduction, mashed potatoes, seasonal vegetables Pumpkin Raviolis – Brown butter cream sauce with caramelized onions and sage

Third Course Crème Brulee – classic French custard with caramelized sugar and fresh berries Apple Brown Butter Cake ala Mode Raisin Bread Pudding – Caramel-rum Sauce, Vanilla Ice Cream

Newport restaurant week lunch menu Fall 2019 Le Central Where the East Bay meets the Left Bank.

483 Hope Street Bristol 401.396.9965 Newport Restaurant Week 2019 Dinner

Commencer Curried Butternut Soup Or Salade Canaille Icicle Radish, Blood Orange, Beets, Asparagus Lucky’s Tomatoes, Carrots & Greens, Shaved Parmigiano, Creamy Walnut Vinaigrette

Or

Pate de Campagne Country Pork & Chicken Liver Pate, Pickled Fruit

Les Plats Grilled Swordfish Pistou, Ratatouille & Crisp Polenta

Or

“Boeuf Bouguignon” 24 72 Hour Beef Shortrib & House Bacon Fingerling, Red Onion, Yams, Rainbow Carrot, Mushroom Sauce Bordelaise

Or

Cassoulet Duck Confit, Lamb & Fennel Sausage Tarbais Beans, Tomato, Garlic & Herbs Jadiniere of Vegetables Dessert

Mousse au Chocolat

Or

Pavlova

35 per Guest No substitutions please We reserve the right to make changes Additional Bevs, Tax & Gratuity Extra Groupon not valid for Prix Fixe FALL RESTAURANTS WEEKS 2019 DINE AROUND THE WORLD WITH THE LOBSTER POT

Mix and Match Appetizers and Dinners

France Germany French Onion Soup Apple Beet Salad w/German Sausage Steak Frites, truffle fries Wiener Schnitzel, roasted potatoes red cabbage

Sweden Greece Swedish Meatballs Greek Salad Seared Duck Breast, Lingonberry sauce Lamb Shank, orzo

England Thailand Smoked Salmon Thai Sweet Chili Shrimp Fish and Chips Curried Seared Salmon, Jasmine rice

Portugal Shrimp Mozambique Chicken Madeira

Dessert

Crème Brule Apple Crisp Indian Pudding Pecan Tart

3 Courses $35/ per person Subject to availability Lucia Italian Restaurant Newport Restaurant Week November 1-10 2019 THREE COURSES DINNER $ 35 FIRST COURSE

Zuppa di Lenticchie Diced fresh vegetables simmered with Lentils and fresh Herbs

Insalata del Goloso Greens, Orange, Walnuts, Gorgonzola Cheese and Cucumbers, tossed in a Balsamic Vinaigrette

Bruschetta al Prosciutto Grilled Bread spread with fresh Garlic, topped with Gorgonzola Cheese, Tomato, Mozzarella Cheese and Italian Prosciutto di Parma

SECOND COURSE Salmone Al Miele Honey Glazed Atlantic Salmon fillet enhanced with Garlic, crushed Red Pepper Flakes, Soy Sauce and Lemon Slices. Served with sautéed Broccoli

Pollo Toscano Chicken Breast sautéed in E.V.O. Oil, caramelized Onion, Dijon Mustard, sautéed Mushrooms, fresh Thyme, and a dash of cream, drizzled with White Truffle Oil. Served with sautéed Broccoli

Farfalle Venezia Bow-Tie Pasta with Shrimp and Scallops, roasted Garlic and White Wine, in a Creamy Sauce with Pecorino Cheese

Ravioli di Zucca Butternuts and Ricotta Ravioli sautéed in browned Butter, Cream, Sage, Pine-nuts, Parmesan and roasted Peppers

Tagliatelle al Ragu’ Bolognese Egg Ribbon Fettuccine served with our famous Meat Sauce

THIRD COURSE Dulce DeLeche Cheesecake Tirami-Su Chocolate Cake Newport Restaurant Week Dinner Menu

Three Course Prix Fixe Menu - $35

Starters (Choice of One)

Chourico Kale Soup chourico, kale, white beans, potato

Warm Spinach Salad spiced pecans, pickled shallot, baby heirloom tomato, farmer’s cheese, maple bacon dressing

Maple Bourbon Scallop Wrapped in Bacon jumbo scallop, wrapped triple smoke bacon, bourbon, Vermont maple

Entrees (Choice of One)

Grilled Prime Hanger Steak Grafton cheddar polenta, charred Brussels sprouts, beet romesco

Porcini Crusted Halibut spaghetti squash, zucchini, cider beurre blanc, salsa verde

Line-Caught Swordfish parsnip puree, baby rainbow carrots, dried apple, dried figs, maple pearls

Desserts (Choice of One)

Chocolate Pots de Crème milk chocolate, custard, Chantilly cream

Warm Pumpkin Nut Bread à la Mode pumpkin bread, walnuts, vanilla ice cream, dulce de leche glaze Malt Restaurant & Bar

APPETIZER

*CREAMY MALT CLAM CHOWDER SERVED WITH LOCAL CLAMS, BACON, GARLIC, POTATOES & CELERY

BLUE CHEESE & HERB ARANCINI WITH PESTO

FIELD GREENS GRAPE TOMATOES, ONION, SHAVED RADISH IN A WHTIE BALSAMIC & HERB VINAIGRETTE

CURRIED BUTTERNUT SQUASH SOUP

ENTREE

*PAN ROASTED COD RISOTTO WITH CRIMINI & SHITAKE MUSHROOMS IN A BEURRE BLANC & RUSSET CHIPS

VEGETABLE RATATOUILLE RAVIOLI WITH ARUGULA & HERB PUREE

*COQ AU VIN CHICKEN THIGHS BRAISED IN RED WINE, WITH FRIED POLENTA AND GRILLED ASPARAGUS

*PETIT BISTRO FILET SEARED FILET, GARLIC MASHED POTATOES, GRILLED ASPARAGUS, IN A ROSEMARY DEMI GLAZE

DESSERT

TIRAMISU

SELECTION OF SORBET

​*These items are raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs will increase your risk of foodborne illness. Undercooked items containing ground beef are not offered for sale to children 12 years of age or younger. MIDTOWN OYSTER BAR Fall Restaurant Week 2019

DINNER - $35 STARTERS: Lobster Bisque - native lobster, garlic croutons Wedge Salad -hardboiled egg, bacon, cherry tomato, scallions, blue cheese dressing Shrimp Cocktail - 3 poached shrimp, cocktail sauce, lemon

ENTREES: Rhode Island Cioppino - mussels, squid, baby shrimp, white fish, potato, fennel, tomato-saffron broth, baguette Sole Francese - Jasmine rice, lemon-caper brown butter, green beans Braised Beef Short Rib - white bean ragout, pancetta, escarole, beef jus

DESSERTS: Passionfruit Sorbet - toasted coconut, fresh berries Devil’s Food Cake Roulade - vanilla bean buttercream, caramel sauce

Newport Restaurant Week 2019 Dinner Menu 3 Course $35 + Tax & Gratuity First Course (Choice of One) Beet & Goat Cheese Salad Roasted Beets, Fresh Greens, Candied Walnuts, Dried Apricot & Crumbled Goat Cheese

New England Clam Chowder Creamy, Homemade Chowder Loaded with Fresh Local Clams

Clams Zuppa Onions, Red Pepper, Tomatoes, Oregano and a White Wine Broth

Teriyaki Sticky Ribs Grilled and Basted Generously with Teriyaki Sauce

Second Course (Choice of One) Chicken Picatta Hand Pressed Chicken with Lemon, Capers & Garlic, Mashed Potatoes, Julienne Vegetables Hard Cider Brined Pork Chop Sweet Potato Hash, Roasted Brussels Sprouts, Grilled Peach & Jameson Demi Surf & Turf 6 oz Filet Mignon with 2 Jumbo Shrimp, Mashed Potatoes & Seasonal Vegetables 12 oz Prime Rib Seasoned, Slow Roasted and Cut to Order

Sweet Treats (Choice of One) Cheese Cake, Chocolate Lava Cake, Tiramisu RESTAURANT WEEK DINNER MENU

SALADS FIRST COURSE ______

House Salad ...... 10 Citrus and Fennel mixed field greens, tomato, sherry vinaigrette arugula, fennel, assorted citrus, lemon vinaigrette Classic Caesar ...... 11 romaine, parmesan, croutons Citrus and Fennel ...... 12 SECOND COURSE arugula, fennel, assorted citrus, lemon vinaigrette ______Burrata Salad ...... 12 choose one: tomato, pesto, field greens Seared Halibut SOUPS tarragon chimichurri, grilled asparagus ______Cider Glazed Beef Short Rib Corn and Lobster Chowder ...... 12 parsnip mash Soup of the Moment ...... 8 Seared Georges Bank Scallops APPETIZERS sweet corn and bacon relish ______

Hot Crab and Spinach Dip ...... 12 parker house rolls THIRD COURSE Oysters ...... 19 ______apple mignonette, cocktail sauce Hot Cocoa Crab Fritters ...... 14 infused with red wine, housemade biscotti spicy mayo

Mussels ...... 14 linguica, garlic, onion, white wine

Charcuterie ...... 18 cured meats, pickled vegetables, assorted cheeses Restaurant Week Dinner $35 No Substitutions or Take Out Please Choice of Domestic Beer or House Wine

Choice of Escargot Bruschetta Garlic- Parsley Butter, Toasted Baguette

Smoked Salmon Timbale Diced & Tossed with Capers, Scallions, Dijon & Olive Oil, Arugula, Wonton Chips

Jumbo Pumpkin Ravioli Sage & Blue Cheese Brown Butter, Sweet & Spicy Walnuts

Mixed Green Salad Julienne Beets, Goat Cheese, Crumbled Bacon, House Dressing

Caesar Salad Garlic Croutons, Parmesan Cheese

Choice of Seared Rare Tuna Sashimi Bowl Thai Basil-Veggie-Red Chili-Garlic Broth, Steamed Lemongrass-Chicken Potstickers, Yuzu Caviar

Spicy Korean Bbq Ribs Cilantro-Ginger-Peanut Veggie Salad, Sesame-Soy Udon Noodles

R I Mushroom Company - Creamy Maitake Mushroom Risotto Roasted Sweet Corn, Peas, Touch O’ Sherry, Parm, Drizzle of White Truffle Oil

Cassoulet Roasted Duck, Lamb Merguez Sausage, Garlic-Tomato-White Bean-Herb& Veggie Stew

Grilled Filet Mignon - Fig-Bacon-Blue Cheese Butter, Mashed, Veggies RESTAURANT WEEK PRIX FIXE DINNER MENU November 1-10, 2019

APPETIZERS (choose one) Five Onion Soup with crostini and melted swiss and cheddar cheese Fall Safari Salad Cortland apple, frisee, shaved parsnip and carrot, spiced walnuts, crumbled gorgonzola, and white balsamic vinaigrette Seared Sea Scallops smoked bacon apple relish, chili butter, balsamic honey Braised Short Rib of Beef wilted mustard greens, crispy shallot, black garlic aioli

ENTREES (choose one) Beef “Wellington” grilled filet of beef, foie gras-mushroom duxelle pastry, grilled asparagus, cabernet demi-glace Gr i l l e d Swo rd fi s h grilled artichoke, charred tomato, Greek olive tapenade, saffron cous-cous and caper butter Pan Roasted Statler Chicken chourico lentil cassoulet, roasted brussel sprouts and black truffle beurre blanc C ra b C r u s te d Sa l m o n lump crab crust, roasted pepper, asparagus, Yukon gold potato and celeriac soubise Roasted Vegetable Stack roasted garlic polenta cake, portobello mushroom, zucchini, summer squash, beefsteak tomato and balsamic glaze

DESSERT (choose one) Chocolate Flourless Cake raspberry coulis, whipped cream, fresh berries White Chocolate Bread Pudding vanilla ice cream, fresh berries Fall Apple Upside Down Cake candied apples, bourbon caramel whipped cream

$35 Per Person Chef Peter Hand Salvation Café Fall Restaurant Week Menu 2019 35$ Prix Fixe

First Course -please choose one-

Roasted Butternut Squash Bisque brown butter, thyme, pepitas + sherry gastrique

Duck Confit & Pumpkin Empanada jalapeno fig jam, feta cheese + pickled onion

Granola Salad local mesclun, apples, cranberries, gorgonzola crumbles, shallot, radish + white balsamic vinaigrette

Second Course -please choose one-

Slow Roasted Beef Brisket smoked gouda grits, baby brussels sprouts, crispy fried onions + port wine demi-glace

Local Fish of the Day applewood smoked bacon, fingerling potatoes, shallot, baby brussels sprouts, cauliflower florets, carrot ginger puree + sherry gastrique

Roasted Root Vegetable Gnocchi leeks fondue, shiitake mushrooms, baby kale, parmesan cheese + white truffle oil

Herb Roasted Brick Chicken chipotle sweet potato mashed, pecan roasted brussels sprouts + cider thyme jus

Third Course -please choose one-

Goats Cheesecake in a Jar apple pie compote, granola, vanilla ice cream + sugar cookie

Butterscotch Pumpkin Pudding gingerbread, candied pecans, salted caramel + butter pecan ice cream

Chocolate Banana Purses strawberry coulis, banana dust + ginger ice cream primi piatti {choose one}

CREAMY POLENTA fricassee of trued mushrooms

BRAISED SHORT RIBS vegetable farro risotto

BUTTERNUT SQUASH SOUP pickled cranberry, roasted root vegetables, spiced pepitas

secondi {choose one}

SPAGHETTI tomato & basil BRANZINO rosemary braised lentils, guanciale, endive ROASTED ORGANIC CHICKEN spices, fregola, parsnip, orange olivada

do lc e {choose one}

VALRHONA CHOCOLATE CAKE chocolate, butterscotch & caramel gelato CREME FRAICHE CHEESECAKE orange gele, pistachio tuile & apricot sorbet ESPRESSO BUDINO salted caramel, chocolate biscotti & hazelnut gelato

pre- xe $ 35 tax & gratuity not included we request full table participation F IRST C OURSE S ECONDCOURSE

N E W E N G L A N D C L A M C H O W D E R . . . H E A R T Y B O W L C O M F O R T C H I C K E N . . . G I A N O N N E 1 / 2 C H I C K E N , S L O W W I T H B A C O N , R E D B L I S S P O T A T O E S + S W E E T C O R N R O A S T E D + S U P E R J U I C Y W I T H C H I V E M A S H E D + G R E E N A L L T U B E S , N O F R I L L S . . . G O L D E N F R I E D S Q U I D B E A N S , N A T U R A L P A N R E D U C T I O N ; W O R T H T H E W A I T W I T H P O M O D O R O + L E M O N S H R I M P R I S O T T O . . . S A U T E E D J U M B O S H R I M P I N A S P I C E - P L U M G L A Z E D P O R K R I B S … 1 / 2 R A C K ; B R A I S E D T E N D E R , T H E N D E E P F R I E D W I T H C R U S H E D P E A N U T S + W H I T E W I N E L E M O N - B U T T E R , S E R V E D O V E R C R E A M Y S C A L L I O N S , S U B T L E S W E E T + S P I C Y P A R M E S A N R I S O T T O W I T H A R U G U L A + G R I L L E D L E M O N C R I S P Y B R U S S E L S P R O U T S … D E E P F R I E D W I T H E S P R E S S O - C O C O R U B B E D P O R K T E N D E R L O I N * …R A G E D P A R M E S A N C H E E S E + R O A S T E D G A R L I C E D P E P P E R G A S T R I Q U E , G R E E N B E A N S + A L M O N D S W I T H L I T T L E R H O D Y N E C K S . . . L O C A L C L A M S , R E D P E P P E R S , C R E A M Y P O L E N T A S P R I N G O N I O N S , C H O U R I C O , R I C H S W E E T C O R N C R E A M S A U C E S W O R D F I S H S T E A K * . . . W I L D C A U G H T 8 O Z S W O R D T U N A T A C O S * … F R I E D W O N T O N S S T U F F E D W I T H C H I L L E D A H I T U N A , C A R R O T , C U C U M B E R S E S A M E S L A W , W A S A B I C R E A M W I T H G R I L L E D S Q U A S H + P E P P E R S O V E R O R Z O P A S T A B L E N D W I + L E M O N Z E S T T H T O M A T O E S , O L I C E S , P E P P E R , A S P A R A G U S + A R U G U L A ; O R A N S M O K E D C H I C K E N S P R I N G R O L L S . . . H A N D - R O L L E D I N G E - B A S I L A I O L I H O U S E ; J U L I E N N E C A R R O T , S Q U A S H , S H R E D D E D C H I C K E N C R E A M Y P E S T O P A S T A . . . F R E S H A S P A R A G U S , G R A P E B R E A S T + S W E E T C H I L I S A U C E B I S T R O G R E E N S . . . M I X E D B A B Y L E T T U C E , G R A P E T O M A T O E S , Y E L L O W S Q U A S H , P E A S + B A B Y S P I N A C H I N A T O M A T O E S , K A L A M A T A O L I V E S , C U C U M B E R , W H I T E C R E A M Y - W A L N U T - P E S T O W I T H A H I N T O F W I N E O V E R L I N G U I N E B A L S A M I C V I N A I G R E T T E G L A Z E D S A L M O N F I L E T * . . . A C U S T O M E R F A V O R I T E …M A P H O U S E C A E S A R . . . C R I S P R O M A I N E , G O L D E N C R O U T O N S , S H L E - S O Y G L A Z E + F R E S H S E S A M E S A U T E E D V E G E T A B L E S A V E D R E G G I A N O P A R M E S A N W I T H J A S M I N E R I C E W E D G E S A L A D . . . C R I S P I C E B E R G , G R A P E T O M A T O E S , B E L L P E P P E R S , R E D O N I O N S , S M O K E D B A C O N , H A R D - B O I L E D T H E B O L O G N E S E . . . C L A S S I C , R I C H P R E P A R A T I O N O F E G G + S I D E S E R V I N G O F G O R G O N Z O L A D R E S S I N G … R I G A T O N I S I M M E R E D W I T H G R O U N D B E E F , V E A L , H O T + P E S T O + S M O K E D B A C O N F L A T B R E A D … A S P A R A G U S , G S W E E T S A U S A G E , S H A V E D P A R M E S A N + F R E S H B A S I L O A T C H E E S E , S H R E D D E D M O Z Z A R E L L A , R O A S T E D R E D W I N N I N G A N G U S B U R G E R * . . . P E S T O - M A S C A P O N E P E P P E R S , B A B Y S P I N A C H + P A R M E S A N W H I T E F L A T B R E A D . . . S W E E T F I G P U R E E , P A R M E S A N , S P R E A D , S L O W - R O A S T E D T O M A T O E S + G A R L I C , A R U G A L A W I T H B M O Z Z A R E L L A + G O R G O N Z O L A , C A R A M E L I Z E D O N I O N S , A L S A M I C G L A Z E , B R I O C H E B U N O R A P P L E W O O D S M O K E D C R U M B L E D P R O S C I U T T O + A R U G U L A B A C O N , C H E D D A R , L E T T U C E + T O M A T O O N B R I O C H E B U N ; M A R G H E R I T A F L A T B R E A D . . . R O M A T O M A T O , F R E S H W I T H H A N D C U T S M O K Y T A T E R C H I P S M O Z Z A R E L L A , S W E E T B A S I L + G A R L I C O I L P E N N E + S W E E T M A R I N A R A . . V I N E - R I P E T O M A T O E S , O N DESSERT COURSE I O N , G A R L I C , B A S I L + S H A V E D P A R M E S A N . . . A D D F R E S H  I F Y O U K N O W N R W A T S I M P A T I C O , M O Z Z A R E L L A O R P E T S O M A R S C A P O N E C O M E H U N G R Y , F U L L - S I Z E P O R T I O N S , + I P R O B A B L Y R A N O U T O F R O O M O N T H I S P A G E ! ! E X P E C T S U R P R I S E A D D I T I O N S ! T R U F F L E T R I O T O - G O ,  N O P E , N O S U B S T I T U T I O N S O N 2 0 1 9 N R W M E N U . G U E S T R E Q U E S T . . . D A I L Y B R E A D P U D D I N’ I C  G F G U E S T S Y O U H A V E L O T S O F C H O I C E S ! A S K ! E C R E A M . . . V A N I L L A O R C H O C O L A T E  I N - H O U S E D I N I N G O N L Y , E X C E P T T R U F F L E S

Restaurant Week Dinner Menu 2019

Three Courses for $35.00

French Onion Soup with Garlic Crouton & Gruyere

or

Marinated Beet Salad with Pistachios, Goat Cheese & Pea Greens

or

Grilled Pt. Judith Squid with Forbidden Black Rice & Almond Romesco

Sweet Potato Cavatelli with Caramelized Onions, Mushrooms & Pepitas

or

Moules Frites Steamed with White Wine & Herbs

or

Braised Beef with Heirloom Squash Risotto & Red Pearl Onions

Lavender Panna Cotta with Honey Crisp Apple

or

Hazelnut Chocolate Mousse Salted Caramel & Whipped Crème Fraiche

Stoneacre Wine & Spirits | 580 Thames Street | Newport, RI 02840 Stoneacre Brasserie | 28 Washington Square | Newport, RI 02840

3 courses/ $35pp one simple salad sherry vin, radish, shallot caesar anchovy, garlic, parmesan

raviolo serrano ham, ricotta, egg yolk chicken liver mousse apple butter, sourdough parsnip soup apple, dates, pine nuts two scallops octopus, vadouvan, carrot cavatelli mushroom, slow egg, pistachio duck leg pumpkin, kumquat, cacao nibs pork press mustard greens, chestnut, parsnip restaurant week three choco taco pots de creme cookies & cream

Raw or partially cooked items can increase your risk of food borne illness. Consumers who are especially vulnerable to food borne illness should only eat seafood or other food from animals that are thoroughly cooked. AT THE REVOLVING DOOR REVOLVING THE AT

Please inform your server of any allergies. t/s/k

Newport Restaurant Week November 1st - 10th

Dinner

Appetizers

Beet salad, citrus, chicories, sherry

Butternut Squash Bisque hazelnut crumble, brown butter powder

Crispy Brussel Sprouts pomegranate honey glaze

Main Course

Braised Kyoto Carrot local mushrooms, charred pearl onion, celery root puree

Squid ink Linguine clams, fresno chili, lemon

Dessert

Chocolate Bread Pudding white chocolate creme anglaise, salted caramel

Pumpkin Panna Cotta gingerbread sponge cake, candied pepitas

Three Course Dinner - 35 Two Course Wine Pairing - 13 Three Course Wine Pairing - 18

Pre-fixed Menu Newport Restaurant Week

Antipasti

Eggplant Rollatini Stuffed w/ eggplant, red peppers, leeks, basil, parmesan

Calamari alla Luciano Sautéed w/ sherry wine, light tomato sauce, parsley

Mussels Posillipo PEI Mussels w/ tomato, leeks, fresh herbs in a garlic white wine reduction

Entrata

Salmone Grigliato Grilled salmon over tomato pesto salad

Spaghetti & Meatball Traditional spaghetti w/marinara sauce and “Bocce Ball” meatball

Rigatoni con Bolognese 18 Large tube Pasta in traditional ragu of Bologna w/ beef, pork and veal

Pollo Picatta 19 Medallions of chicken breast sautéed w/ garlic, capers, white wine, lemon and parsley

Desserts

Crème Caramel

Tiramisu

Cannoli

NEWPoRT RESTAURANT WEEK NOVEMBER 1ST - 10TH, 2019, 5PM-CLOSE 3 COURSE DINNER, $35 + TAX & GRATUITY ADD ANY oF oUR CRAFT coCKTAILS oN oUR MENU +$8

Choice of Appetizer: Cup of our Seafood Chowder Roasted corn, bacon, clams, salmon, cod & fresh herbs

Salmon poke Toasted Sesame, pickled waterman radish, crispy shallot, ginger yuzu & crispy wontons

Sweet potato & Tasso Ham Croquettes Roasted poblano bechamel

Choice of Entrée: Roasted pork loin Apple slaw, apricot bourbon glaze & black-eyed peas

Pan-seared Jumbo Scallops Purple sweet potato grits & roasted Local RI mushrooms

Fried Chicken and Waffles Our homemade Belgian waffle, organic fried chicken, spicy honey, maple sweet butter Available Nashville hot chicken style on request Choice of Dessert: Fall roasted apple hand pie Cinnamon Zaya rum glaze

Salted Caramel Ice Cream candied pecans, vanilla whipped cream & caramelized bananas