PVD Week - $42
Prix Fixe Menu - $42 Per Person
Providence Restaurant Week | January 25th – February 7th, 2026
First Course
Select One
Caesar Salad
Fresh romaine hearts chopped and then garnished with shavings of reggiano parmesan cheese and tuscan croutons served with our homemade signature Caesar dressingFresh romaine hearts chopped and then garnished with shavings of reggiano parmesan cheese and tuscan croutons served with our homemade signature Caesar dressing
Eggplant Napoleon Tower
Sliced and lightly breaded seasoned skinless eggplant layered with "Seasons Best Tomatoes" mozzarella cheese and drizzled with our homemade marinara sauce garnished with fresh basilSliced and lightly breaded seasoned skinless eggplant layered with "Seasons Best Tomatoes" mozzarella cheese and drizzled with our homemade marinara sauce garnished with fresh basil
Oysters on the Half Shell
One half dozen oysters selected by season, served over crushed ice with cocktail sauce, tobacco sauce and fresh lemon and a champagne mignonetteOne half dozen oysters selected by season, served over crushed ice with cocktail sauce, tobacco sauce and fresh lemon and a champagne mignonette
Grandmas Sunday Meatballs
Homemade meatballs, topped with ricotta cheese Served with grilled tuscan bread topped with our homemade Sunday Red gravy.Homemade meatballs, topped with ricotta cheese Served with grilled tuscan bread topped with our homemade Sunday Red gravy.
Fed Hill Calamari
"Always Imitated Never Duplicated"
Lightly fried squid rings tossed with a sauté of sweet asian chili and fresh roasted red sweet peppers garnished with scallions and lemon wedges"Always Imitated Never Duplicated"
Lightly fried squid rings tossed with a sauté of sweet asian chili and fresh roasted red sweet peppers garnished with scallions and lemon wedges
Main Course
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Grilled Chicken & Penne Vodka
Penne pasta served al dente tossed in a pink vodka cream saucePenne pasta served al dente tossed in a pink vodka cream sauce
Lobster Ravioli
Homemade gnocchi baked with fontina smoked mozzarella and spinach and sweet Italian sausage finished in a rich San Marzano tomato cream sauceHomemade gnocchi baked with fontina smoked mozzarella and spinach and sweet Italian sausage finished in a rich San Marzano tomato cream sauce
Spaghetti Vongole
Native littlenecks, chopped clams sautéed with a fresh garlic, parsley and basil herbed . White wine sauce over a bed of spaghetti pasta garnish with Calabrian chili Roma tomatoes (Served in Red or White Sauce)Native littlenecks, chopped clams sautéed with a fresh garlic, parsley and basil herbed . White wine sauce over a bed of spaghetti pasta garnish with Calabrian chili Roma tomatoes (Served in Red or White Sauce)
Pappardelle Bolognese
Thick ribbon noodle pasta tossed and sautéed with a shredded beef ragu garnished with shavings of reggiano parmesanThick ribbon noodle pasta tossed and sautéed with a shredded beef ragu garnished with shavings of reggiano parmesan
Chicken Marsala
Pan-seared chicken breast sautéed with button mushrooms finished in a marsala wine demi-glaze served with truffle roasted potatoesPan-seared chicken breast sautéed with button mushrooms finished in a marsala wine demi-glaze served with truffle roasted potatoes
Chicken or Veal Parmigiano
Jumbo breaded chicken cutlet topped with fresh mozzarella cheese and tomato basil sauce served over penne pastaJumbo breaded chicken cutlet topped with fresh mozzarella cheese and tomato basil sauce served over penne pasta
Chicken Francese
Pan-seared chicken breast topped served in a lemon butter sauce, accompanied with the vegetable of the day and garlic red bliss mashed potatoesPan-seared chicken breast topped served in a lemon butter sauce, accompanied with the vegetable of the day and garlic red bliss mashed potatoes
Salmon Bella Vista
Fresh herbed marinated grilled chicken and tostones served over a house salad finished in a homemade lemon vinaigrette and sliced avocadoFresh herbed marinated grilled chicken and tostones served over a house salad finished in a homemade lemon vinaigrette and sliced avocado
Bistecca alo Pobre
Jumbo breaded veal cutlet topped with fresh mozzarella cheese and tomato basil sauce served over penne pastaJumbo breaded veal cutlet topped with fresh mozzarella cheese and tomato basil sauce served over penne pasta
Churrasco Dominican
8 oz. center cut filet mignon marinated with extra virgin olive oil and kosher salt topped off with homemade truffle butter served with a side Barolo wine reduction, accompanied with roasted red bliss garlic mashed potatoes8 oz. center cut filet mignon marinated with extra virgin olive oil and kosher salt topped off with homemade truffle butter served with a side Barolo wine reduction, accompanied with roasted red bliss garlic mashed potatoes
Churrasco Dominican
10 oz. Skirt steak, chimichurri sauce, served with tostones, and grilled asparagus10 oz. Skirt steak, chimichurri sauce, served with tostones, and grilled asparagus
Grilled Atlantic Salmon
Atlantic salmon grilled to perfection drizzled with extra virgin olive oil topped with a Roma tomato concasse served with the vegetables of the dayAtlantic salmon grilled to perfection drizzled with extra virgin olive oil topped with a Roma tomato concasse served with the vegetables of the day
*Extra $10 for Steak