
- Strawberry & Rhubarb Polenta Crisp vanilla custard ice cream 9
- Molten Chocolate Cake coconut sorbet 8
- Today's Crème Brûlée 8
- A Study in Chocolate for 2 or more 16
- Deconstructed Carrot Cake carrot sorbet, cream cheese panna cotta, sponge cubes 8
- New England Artisan Cheeses pear chutney, crostini, spiced walnuts 3 for 11 or 5 for 18

- Peekytoe Crab Cake celeriac slaw, Old Bay oil 10
- Maine Lobster Risotto dill créme fraîche, sesame crackers 12.5
- Local Asparagus, Slow Roasted Tomatoes Baffoni Farm poached egg, crispy bacon, edible flowers 9.5
- Caesar Salad the way it should be! 8
- New England Seafood Chowder 8
- Spring Salad Narragansett Sea Salty feta, toasted almonds, haricot vert,
local baby lettuce, Wishing Stone Farm honey vinaigrette 9
- Spinach & Mushroom Ravioli Narragansett ricotta, chervil cream 9.5
- Point Judith Calamari flash fried, hot peppers, chipotle mayonnaise 10
- Bento Box Created at INProv in 1986...the tradition continues
lobster wontons with Thai dipping sauce, beef teriyaki with soy sake,
portobello mushroom fries, crispy calamari with chipotle mayonnaise 20

- Grilled Halloumi Cheese chickpea saag aloo, potato pancake 19
- Sautéed Locally Caught Fluke spring vegetables, udon noodles, lemongrass nage, tempura Beach Blonde oyster 26
- Mushroom Bolognese wild mushrooms, hand cut fettuccine, Parmesan cream, truffle oil 18
- Scottish Salmon Lasagna seared salmon, creamy leeks, bacon, beet coulis 24
- Aquidneck Farm Meatloaf local spinach, mashed potatoes, Berkshire bleu cheese demi glace 22
- Roasted Free Range Chicken Farming Turtles shiitake mushroom risotto, local asparagus, pan juices 22
- Seared Bomster Scallops crispy pork belly, Asian slaw, spicy miso 26
- Grilled Spring Leg of Lamb beluga lentils, rosemary jus, garlic chips 29
- Duck Ménage à Trois roasted duck breast, confit ravioli, duck & vegetable spring roll, lingonberry syrup 26
- Sliced Beef Tenderloin Dauphinoise potatoes, haricot vert, smoked bacon, creamed spinach 36

- *All of our beef is exclusively certified from pure Hereford cattle aged for
a minimum of 28 days to ensure the most tender and flavorful beef.
- 8oz Filet Mignon 29
- 14oz New York Sirloin 26
- 18oz Prime Rib Eye 28
- SAUCES Red Wine Demi Glace | Tamarind Steak Sauce | Blue Cheese Au Poivre | Chimichurri

- Grilled Local Asaparagus 7
- Parmesan Truffle Fries with Rosemary Aioli 7
- Garlic Yukon Gold Mashed Potatoes 5
- Herb Roasted Vegetables 7
- Bacon Mac & Cheese 8
**Chef Simons' FAVORITE DISHES are in red.
Sample Menu. Actual items may vary slightly.