With candied walnuts, arugula, and balsamic dressing

Roasted Beets & Goat Cheese

Atlantic Swordfish

Littlenecks & fresh chopped clams tossed with linguini & sauteed garlic, lemon, white wine & butter

Linguini & Clams

French fries, fresh & prepared vegetables with assorted dips, choice of...Chicken Fingers - (2) - $24 • Grilled Chicken Tenderloins - (2) -$24 • Petite Grilled Salmon - $29 • 4oz Filet Mignon - $37.

The Main Character Meal

Penne pasta with creamy herb marinara sauce. Add chicken - $27 • Add house made Italian sausage - $27

Penne Alla Vodka

8oz seared Salmon with oven dried tomatoes, baby arugula, basil pesto & olive oil. Served over seasoned wild rice

Seared Salmon

Egg dipped chicken tenderloin scallopini sauteed with lemon, capers, garlic & butter. Served with mashed potatoes & ratatouille

Chicken Picatta

Fresh Atlantic Swordfish grilled and served with bearnaise sauce over Black Forest ham & Leicester cheese risotto & asparagus

Grilled Swordfish

8oz Salmon

Veal Chop

10oz Center Cut Filet Mignon

22oz Beef Porterhouse

Creamy yolked cooked whole egg encased in house sausage, then coated in panko bread crumbs and fried. Served with dijon aoili

Scotch Egg

Three baked Matunuck Oyster Farm Oysters with bacon, spinach, herbs, cheeses and fresh breadcrumbs

Oysters Rockefeller

Littleneck clams with Portuguese chourico stuffing

Lil Clam Stuffies

Fried Black Forest ham & Leicester cheese risotto balls

Arancini

Beef tenderloin bites wrapped with procciutto & puff pastry dough, baked and served over mushroom coulis

Miniature Beef Wellington

Fresh, pickled & prepared vegetables served with hummus & seasonal dips

Vegetable Crudite

Sauteed fresh seasonal mussels with Spanish chorizo, shallots, garlic, Narragansett Lager, light cream & pesto. Topped with matchstick fries

Chef Matt’s Mussels

Three lemon poached shrimp chilled icy & served with cocktail sauce

Shrimp Cocktail

Littleneck Clams

Matunuck Oyster Farm Oyster

Creamy blue cheese dressing, tomatoes, red onions, smoked bacon & crumbled blue cheese atop a wedge of iceberg lettuce

Wedge Salad

Romaine hearts salad with fresh Caesar dressing & foccaccia croutons

Traditional Caesar Salad

Line a baking sheet with parchment. In a small nonstick skillet over medium heat, melt butter and add sugar. When sugar begins to dissolve (about 30 seconds), add walnut halves and stir continuously to coat. Cook 2–3 minutes until sugar melts and walnuts are glossy and toasted. Immediately spread walnuts on the prepared baking sheet in a single layer to cool and harden; sprinkle with 1/8 tsp salt while warm. Once cool, break any clusters apart and set aside.

Toast and candy walnuts

Preheat oven to 400°F (200°C). Trim beet greens close to the root, leaving about 1/2 inch of stem to reduce bleeding. Scrub beets under cold water to remove soil. Wrap each beet individually in aluminum foil with a drizzle of 1 tsp olive oil (optional) and a pinch of salt. Place wrapped beets on a baking sheet and roast 45–60 minutes depending on size, until a paring knife slides in easily. Remove from oven and let cool slightly until safe to handle.

Roast whole beets

When cool enough to touch, unwrap beets and rub skins off with a paper towel or use a small paring knife to peel. Slice beets into 1/4-inch thick rounds or wedges. Transfer to a bowl and season lightly with a pinch of salt and 1/2 tsp freshly ground black pepper. Allow to cool to near room temperature.

Peel and slice beets

In a jar or small bowl combine 3 tbsp balsamic vinegar, 6 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Secure lid and shake vigorously or whisk until emulsified. Taste and adjust seasoning or acidity (add a little more honey if too sharp). Set aside.

On a large platter or in a salad bowl, arrange the baby arugula as a base (5 cups). Drizzle about half of the dressing over the arugula and toss gently to coat.

Distribute the roasted beet slices over the dressed arugula in an even layer.

Crumble the 6 oz goat cheese into small pieces with your fingers and scatter over the beets and arugula.

Sprinkle the candied walnuts over the top. If using chives, sprinkle 2 tbsp thinly sliced chives, then season with remaining sea salt (use cautiously) and freshly ground black pepper to taste.

Just before serving, drizzle remaining dressing over the assembled salad (or serve extra on the side). Serve immediately.

beets (medium)

baby arugula

soft goat cheese (chèvre)

candied walnuts

fresh chives (optional, thinly sliced)

sea salt

freshly ground black pepper

extra-virgin olive oil

balsamic vinegar

Dijon mustard

honey

garlic (minced)

salt

black pepper

walnut halves

granulated sugar

unsalted butter

Pat 4 swordfish steaks (about 6-8 oz each, 3/4-1 inch thick) dry with paper towels. Trim any silver skin and check for pin bones. Lightly score the surface on both sides with shallow 1/4-inch cuts to help the marinade penetrate and prevent curling.

Prepare swordfish

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 3 tablespoons minced garlic, 1/4 cup chopped fresh parsley, 1 teaspoon chopped fresh oregano or thyme, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (optional). Taste and adjust salt/lemon as desired.

Make the marinade

Place the swordfish in a shallow dish or resealable bag and pour about three-quarters of the marinade over the fish, reserving the rest for finishing. Turn to coat thoroughly. Marinate in the refrigerator for 20–30 minutes (no more than 1 hour to avoid 'cooking' the fish with acid). Remove from fridge 15 minutes before cooking to come closer to room temperature.

Marinate

If grilling, heat grill to medium-high (about 425–450°F / 220–230°C) and oil grates. If using a heavy skillet or grill pan, heat over medium-high until very hot and add a thin film of oil to coat.

Preheat grill or pan

Brush grates or pan with oil. Place swordfish steaks on the grill or in the pan. Cook undisturbed for 3.5–4.5 minutes per side, depending on thickness, until nicely charred and opaque through the center (internal temperature 130–135°F / 54–57°C for medium). Flip once using a spatula or tongs. Avoid overcooking; swordfish should be moist but firm.

Cook swordfish

In the last 30 seconds of cooking, brush the reserved marinade briefly over the fish (do not use raw marinade that has sat with raw fish — use only the reserved portion) and place 1/2 tablespoon of butter on each steak to melt. If you like, add 2 tablespoons drained capers to the pan or sprinkle over the fish as it rests.

Finish with butter and reserved marinade

Transfer swordfish to a warm platter and let rest 2–3 minutes. Spoon any pan juices or melted butter and capers over the steaks. Garnish with remaining chopped parsley and serve with lemon wedges.

Rest and garnish

swordfish steaks

fresh lemon juice

zest of lemon

garlic cloves, minced

fresh parsley, chopped

fresh oregano or thyme, chopped

Kosher salt

red pepper flakes (optional)

lemon wedges

capers (drained)

fresh parsley, chopped (for garnish)

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz linguini and cook until just shy of al dente (about 9 minutes, follow package minus 1–2 minutes). Reserve 1 cup pasta cooking water and drain the pasta, keeping it warm.

Boil pasta

While pasta cooks, heat a large wide sauté pan over medium-high heat. Add 1 tablespoon olive oil. Add the scrubbed littleneck clams (2 lbs) in a single layer, pour in 3 tablespoons dry white wine, cover, and steam until clams open, 5–7 minutes. Shake the pan occasionally. Remove opened clams to a bowl; discard any that remain tightly closed. Reserve the liquid in the pan (strain through a fine sieve or coffee filter into a small bowl to remove grit) and set aside.

Clean and steam littlenecks

Wipe the pan clean and return to medium heat. Add remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter melts and foam subsides, add 6 cloves garlic (sliced or minced) and 1 minced shallot. Sauté gently until fragrant and softened, about 1–2 minutes—do not brown. Add 1 teaspoon red pepper flakes and continue for 30 seconds.

Sauté aromatics

Add the 6 oz chopped clams to the pan and stir to combine. Pour in the reserved strained clam-steaming liquid (about 1/3–1/2 cup) and the reserved 3 tablespoons white wine. Bring to a simmer and cook 1–2 minutes to marry flavors.

Add chopped clams and deglaze

Reduce heat to low and stir in remaining 1 tablespoon butter to enrich the sauce. Add 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon black pepper, and 1 teaspoon kosher salt (adjust to taste). Stir in 3 tablespoons chopped fresh parsley.

Finish sauce

Toss linguini with sauce: Add the drained linguini to the pan with the sauce. If sauce seems tight, add up to 1 cup reserved pasta cooking water, a few tablespoons at a time, tossing until the pasta is evenly coated and silky. Add the steamed littleneck clams (in shells) back to the pan and gently toss once to combine and warm through.

Adjust seasoning: Taste and add additional salt, pepper, or lemon juice as needed.

Plate and garnish: Divide among 4 plates, spooning extra sauce and clams on top. Garnish with additional chopped parsley and an optional drizzle of olive oil or a lemon wedge.

linguini

coarse salt (for pasta water)

reserved pasta cooking water

fresh littleneck clams (in shell), scrubbed

fresh chopped clams (clams removed from shells), drained

garlic, thinly sliced or minced

shallot, finely minced

dried red pepper flakes

dry white wine (e.g., Sauvignon Blanc)

lemon zest

kosher salt (to taste)

Peel (optional) and cut russet potatoes into 1/4- to 1/2-inch matchstick fries. Rinse under cold water until water runs clear to remove surface starch.

Prep potatoes

Soak cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to further remove starch. Drain and pat completely dry with a kitchen towel.

Toss dried potato sticks with cornstarch, salt, and pepper until evenly coated.

Heat vegetable oil in a deep skillet or saucepan to 325°F (use thermometer) for first fry. Fry potatoes in batches 3–4 minutes until pale, tender but not browned. Remove to a rack or paper towel-lined tray.

Increase oil temperature to 375°F. Fry par-cooked potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with a pinch more salt if desired.

Wash and dry all vegetables. Trim baby carrots as needed. Slice cucumber and red pepper into sticks; halve cherry tomatoes. Arrange vegetables attractively on a platter on a bed of lettuce leaves.

If using olives, rinse and pat dry then add to platter.

Place ranch, honey mustard, garlic aioli, and ketchup into small dipping bowls. Keep chilled until ready to serve.

Set up a breading station with three shallow dishes: flour (seasoned with 1/4 tsp salt and a pinch pepper), beaten egg, and panko mixed with smoked paprika, garlic powder, 1/4 tsp salt, and pepper.

Pat chicken tenderloins dry. Dredge each piece first in flour, shaking off excess, then in beaten egg, then press into panko to coat completely. For two pieces per serving, portion as desired.

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Add breaded tenders and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels and keep warm.

Combine olive oil, lemon juice, dried oregano, minced garlic, salt and pepper. Toss chicken tenderloins to coat and let rest 10–15 minutes (or up to 1 hour refrigerated).

Preheat grill or grill pan to medium-high. Brush grill with oil. Grill tenderloins 3–4 minutes per side until grill marks form and internal temperature reads 165°F. Let rest 2 minutes before serving.

Preheat grill or stovetop grill pan to medium-high and oil lightly. Pat salmon dry and brush with 1 tsp olive oil. Season with lemon zest, lemon juice, dill, salt and pepper.

Place salmon skin-side down on the hot grill. Cook 3–4 minutes skin-side down until the skin is crisp and the fish cooks about two-thirds of the way up the side. Flip gently and cook 30–60 seconds more for medium (adjust to preferred doneness). Internal temperature about 125–130°F for medium-rare to medium.

Remove and rest 2 minutes. Serve with a lemon wedge.

Bring the filet to room temperature for 20–30 minutes. Pat dry and season both sides with kosher salt and pepper.

Preheat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tsp olive oil and immediately place the steak in the pan. Sear without moving 2–3 minutes until a brown crust forms.

Flip the steak, add 1 tablespoon butter and the herb sprig to the pan. Tilt pan and spoon melted butter over the steak for another 2–3 minutes for medium-rare to medium, or until internal temp reaches desired doneness (125–130°F medium-rare, 135°F medium).

Transfer to a cutting board and rest 5 minutes. Spoon any pan juices over the filet and garnish with chopped parsley.

On each plate arrange a portion of fries, a selection of fresh vegetable sticks and tomatoes on lettuce leaves, and small bowls with the assorted dips.

Place the chosen protein (two chicken fingers, or two grilled tenderloins, or petite salmon, or 4 oz filet) beside the fries and vegetables. Garnish proteins with a lemon wedge and sprinkle chopped parsley over fries and vegetables.

Serve immediately while fries and proteins are hot and dips are chilled.

russet potatoes

vegetable oil (for frying)

cornstarch

kosher salt

baby carrots

cherry tomatoes

cucumber (sliced into sticks)

red bell pepper (sliced)

mixed olives (optional)

iceberg or romaine lettuce leaves (for presentation)

ranch dressing

honey mustard

garlic aioli

ketchup

chicken tenderloins

all-purpose flour

large egg (beaten)

panko breadcrumbs

smoked paprika

garlic powder

vegetable oil (for shallow frying)

olive oil

lemon juice

dried oregano

salmon fillet (petite, skin-on)

fresh dill (chopped) or 1/8 tsp dried

4 oz filet mignon (trimmed)

fresh thyme or rosemary (optional)

fresh parsley (chopped)

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 1 lb penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot. Toss with 1 tsp olive oil to prevent sticking and set aside until sauce is ready.

In a large skillet or sauté pan over medium heat, warm 2 tbsp extra-virgin olive oil and 1 tbsp butter until butter melts. Add 1 cup finely diced onion and a pinch of salt. Sauté 6–8 minutes until translucent and soft. Add 4 cloves minced garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant, stirring to avoid burning.

Sweat aromatics

Carefully add 1 tbsp vodka to the pan. Let it simmer and reduce by half for about 1–2 minutes to cook off alcohol and lift any browned bits.

Deglaze with vodka

Pour in 28 oz tomato purée or crushed tomatoes and stir to combine. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 10–12 minutes to concentrate flavors, stirring occasionally.

Add tomatoes and simmer

Stir in 3 tbsp heavy cream and 3 tbsp grated Parmesan. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp sugar if needed to balance acidity. Simmer 2–3 minutes more until sauce is creamy and cohesive. Taste and adjust seasoning.

Finish with cream and cheese

Add the drained penne to the skillet with the sauce (use a large pot if your skillet is small). Toss to combine over low heat. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup) until desired consistency is reached. Cook together 1–2 minutes so pasta finishes cooking in the sauce and absorbs flavor.

Remove from heat. Stir in 1 cup julienned fresh basil and 2 tbsp chopped parsley. Add 1 tsp lemon zest if using for brightness. Adjust salt and pepper to taste. Sprinkle additional grated Parmesan if desired.

If adding protein: For grilled chicken, season 12 oz chicken breast with salt and pepper and grill or pan-sear until internal temperature reaches 165°F (74°C), then slice and fold into the finished pasta just before serving. For Italian sausage, brown and cook 12 oz sliced sausage in a separate skillet, drain excess fat, then stir into the sauce when you combine pasta and sauce so the flavors meld.

Portion pasta into bowls or plates. Garnish with extra basil leaves, a shower of grated Parmesan, and an optional drizzle of olive oil. Serve immediately.