Sliced beets over a bed of arugula served with goat cheese, pistachios and toasted bose pears.

Mixed greens with fresh carrots, cucumbers, red onions, candied walnuts, goat cheese in our homemade champagne vinaigrette.

Mozzarella ball served with pistachio pesto and an arugula salad.

The assortment of three fine cheeses (manchego, smoked gouda and brie) with prosciutto and capocollo, grapes, mixed nuts, organic gluten-free crackers, olives, and fig jam.

Homemade recipe including pico de gallo and jalapeno peppers served with corn tortilla chips.

4 falafels with hummus, tahini, olive oil, olives, and pita bread.

6 wings served in our fresh ginger soy glaze.

Tossed with banana peppers in a garlic butter sauce.

Topped with Narragansett mozzarella, basil, homemade marinara.

Slow roasted BBQ ribs over local oven roasted sweet potato fries.

2 oven warmed flour tortillas filled with cajun cod topped with red slaw and homemade mango salsa.

2 flour tortillas filled with prime beef topped with pico de gallo, cheese and tomatillo sauce.

4 oz ground black Angus seasoned beef topped with cheddar cheese, lettuce, tomato, and pickles.

Two mini brioches with chicken breast, red onion slices, cheddar cheese, lettuce, tomato, and sriracha mayo.

Wild caught jumbo shrimp sautéed in fresh garlic, fresh tomatoes and served in white wine butter sauce, with garlic bread.

Grilled hanger served with chimichurri sauce and your choice of fingerling potatoes or farmers salad.

Campanelle pasta with chunks of lobster in a homemade cheese sauce topped with parmesan crumbs.

Seared, marinated in fresh herb garlic and served over local seasonal vegetables.

Seared black Angus, encrusted with porcini mushrooms, served with gorgonzola and oven roasted fingerling potatoes.

In a homemade creamy tomato sauce with a touch of vodka, basil, and parmesan cheese.

6 oz grass fed beef with fresh red onions, lettuce, tomato, pickles, and Vermont cheddar cheese.

Oven roasted local seasonal vegetables served over quinoa tabouli mix.