Sautéed shrimp
- 3 each
- 6/8 pan seared black tiger shrimp
- cooked with red onion, garlic, lemon juice, white wine, butter , cayenne, paprika and rosemary
- served with 2 pieces of cheese toast
- topped with parsley
Braised pork belly
- 4oz
- braised then fried to order
- topped with Thai chili and local honey
- served on a bed of sautéed spinach
Meatballs
- 3oz each
- 3 or 5 to order
- made with prime beef, veal, and pork
- grounded and mixed with milk soaked bread, Italian seasoned breadcrumbs Parmesan pecorino Romano parsley basil minced garlic sautéed onions salt pepper and egg
- they are rolled, baked and fried to finish
- served with a side of San Marzano tomato sauce
- topped with Parmesan cheese and chopped parsley
Crispy shrimp
- 6oz / 12oz
- 41/50
- tossed in Buttermilk and seasoned flour deep-fried and tossed in a chili aioli
- chili aioli includes garlic chili paste , mayo, and lemon juice
Fried deviled eggs
- 4/6 pieces
- Boiled fresh farm eggs yolk mixed with mayonnaise mustard and spices then rolled and seasoned Panko breadcrumbs flash fried and served with sriracha mayonnaise
Crab and avocado stack
4 ounces of avocado 2 ounces of Alaskan King crab meat crispy wontons sesame seed oil citrus so I lime garlic ginger jalapeños sliced grape tomatoes red onion and scallions
Rhode Island calamari and shrimp
- 8 ounces the calamari 3 ounces shrimp
- Rhode Island town dock calamari ( tubes only) proximally one dozen 41 to 50 count shrimp are toss and buttermilk, Drained then tossed in season flour and lightly deep fried with sliced green and red cherry peppers and then served with a side of creamy mustard sauce cocktail sauce Louie sauce and a lemon
Chefs PB and J
4 ounces Chicken pate made with chicken livers shallots do you Jean mustard and fresh thyme and finished with Woodford reserve bourbon and topped with fig jam
- served with baguette Cristini’s beach with olive oil and sea salt
BurratA
8 ounces of creamy Burrata served in two 4 ounce portions and topped with pickles red onions and smoked sea salt burrata is served with tomato jam micro arugula and sliced toasted baguette’s
Ahi poke
6 ounces of raw sushi grade tuna or Shetland Islands salmon tossed with poke sauce green onions salsa togaRashi and black sesame seeds dies in a half squares and served on a bed of horseradish oil and chives with seedless English cucumber and drizzled with chili sauce and garlic chili
Poke sauce
- fashion, sesame oil, hot chili oil Sriracha, Cayanne pepper and black sesame seeds
Crispy shrimp deviled eggs
Six each egg halves filled with deviled egg mix of mayo onion garlic black pepper and Dijon mustard
- each egg is topped with one crispy shrimp and a Parmesan crisp garnished with micro arugula
