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MENU |
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New Rivers is known for its simple yet robust preparations and colorful, bistro-style presentations. The menu celebrates the cuisine of the various ethnic and cultural groups that have given America and Providence their rich culinary heritage. Careful consideration is given to healthy foods, and the menu is limited yet thoughtfully balanced to offer ample variety and flexibility to customers with special needs. In 1997 Pat & Bruce were finalists for the James Beard Awards — “Best Chefs—Northeast.” |
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Sample Seasonal Menu - WinterOUR MENU CHANGES with Availability of Seasonal Produce. NIBBLES |
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Two Little Tarts - Fava Bean, Ricotta, Mint and Fennel Greens; Balsamic Onions, Guanciale and Hannahbelle Cheese. Both in Thyme Pastry |
12 |
Cheeses - Choice of Three Artisan Cheeses with Andy's Fig Cake and Breads
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13 |
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Soup - Seasonal Selection |
4.50 |
Baby Greens - Salad with Baby Greens, White Balsamic and Shallot Vinaigrette and Herbed Goat Cheese Croutons |
9 |
Romaine Salad - Romaine Chiffonade with Anchovy, Caper, and Lemon Vinaigrette and Grilled Garlic Croutons |
10 |
Spring Salad - Spring Lettuces, Herbs and Flowers with Roasted Spring Garlic Vinaigrette, Baby Beets, Fresh Garden Peas and Crisp Spring Dug Parsnip Ribbons |
13 |
Fingerling Potato - Grilled Fingerling Potato and Shaved Fennel with Smoked Bacon Lardons, Wild Arugula, Pickled Onion, Creamy Horseradish Dressing |
11 |
Plum Point Oysters - Baked Plum Point Oysters with Smoked Scallop, Spring Onion and Breadcrumb Stuffing, Lemon Tarragon Aioli
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4 each |
Rabbit Ravioli - Pulled Rabbit Leg and Giblet Ravioli in Light Sassafras Jus with Quail Egg Yolk, Fava Beans and Chervil |
11 |
Littlenecks - Local Littlenecks Steamed Open with White Wine, Shallots and Garlic With Grilled Garlic Rubbed Crostini |
13 |
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New Rivers Burger - 1/2 Pound Wolfe Neck Farm Sirloin Burger on Portuguese Sweetbread Roll with Butter Roasted Potatoes, House Pickle Mix, and Dressed Greens |
19 |
Tagliatelle Pasta - Housemade Porcini Tagliatelle with Roasted Morel Mushrooms, Grated Asiago, Thyme and Re Manfredi Olive Oil |
16 |
Gnudi - Narragansett Creamery Ricotta Dumplings with Fried Herbs, Parmigiano Reggiano and Ciabatta Breadcrumbs |
16 |
Native Cod - Pan-Roasted Native Cod Loin in Garlic Chive Fumet with Smoked Scallop, Grilled Ramps, Chiogga Beets, and Preserved Lemon |
26 |
Grilled Striped Bass - Grilled Striped Bass Fillet on Caramelized Spring Dug Parsnips and Morels with Redwood Sorrel, Garden Peas and Fava Bean Vinaigrette |
27 |
Vermont Quail - Two Cavendish Farms Boneless Quails Stuffed with Currants, Almonds and Spring Herbs with Topino, Ramps and Salsify |
26 |
Berkshire Pork Porterhouse - Brined and Grilled Berkshire Pork Loin, Roasted Parsnip and Bacon Hash, Pickled Shallot/Tart Apple Relish, Smokey Pork Demi Glaze |
27 |
Teres Major Steak - Grilled Tender Shoulder Steak with Peppercorn and Coriander Crust With Green Mountain Potatoes, Shallot and Mushroom Fricasse And Great Hill Blue Cheese Butter |
26 |
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Praline/Rum Ice Cream with Fudge Sauce — and New Rivers' cookiess |
10 |
Sorbet — intensely flavored, house-churned fruit purée with cookie |
8 |
Cookie Plate — a selection of eight New Rivers' cookies |
7 |
Lemon Tartlet — made to order—garnished with seasonal fruit |
12 |
Fresh Fruit — with New Rivers' cookies |
7 |
Chocolate Dessert — something rich and chocolaty |
Priced accordingly |
Panna Cotta — Honey and Greek yogurt panna cotta in rhubarb consommé with fresh kiwi, candied kumquats and rhubarb chips |
12 |
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NEW RIVERS supports sustainable agriculture. We purchase produce, organic whenever possible, from local growers and vintners including Baby Greens in North Kingstown, Wishing Stone Farms in Little Compton, Steve Ramos in Bristol, Four Town Farm in Seekonk, Manic Organic in Portsmouth,
Eva’s Garden in South Dartmouth and Sakonnet, Westport and Greenvale Vineyards. Selected meats are naturally raised from Niman Ranch, Marin, CA, Mountain View Red Deer farm in Vermont, and Wolfe’s Neck Farm in Maine. |
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Reservations: Recommended. Please call for reservations. Email is not a reliable method of making reservations. On Fridays, Saturdays, and special evenings there may be a short wait for reservations after 6:30PM. |
copyright © 2002 Bruce Tillinghast |