• 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.