Dinner Menu
“SNACKS”
Bowl of Marinated mixedOlives mind the pits! 4 ::V,G::
Forno toasted Almonds, Maldon Salt, Olive Oil 5 ::V,G::
Wood Grilled Littleneck Clams Dill Oreganato 9 ::G::
Wellfleet Oysters on the half shell, 2 Sauces, fresh Horseradish 3/per ::G::
Baked Oysters with Spinach and Pernod 12 ::G:: Add another for $4
Chicken and Herb Meatballs, House “Gravy” 5
Deep Fried Olives filled with Roquefort 6 ::V::
Fried Beets with Goat Cheese and Arugula 13 ::V::
Forno Baked Pizza Margherita Tomato Sauce, fresh Mozzarella, Olive Oil, Oregano and Basil 16 ::V::
Roasted Leek Pizza Pancetta, Mushrooms, Parmigiano 17
SMALLER PLATES/FIRST COURSES
Macomber Turnip, Baconand Potato Chowder Fried Leeks 10 ::V,::
Jonah Crab Cakes Crème Fraiche, Watercress, 14
Warm Goat Cheese Salad, Lettuce, Apples, French Radishes, Prosecco Vinaigrette 13 ::V::
Fennel and Baby Arugula Salad, Fresh Lemon, XVOO, Parmigiano 15 ::V. G:: Plate for Good.
Steamed Mussels with Scallions and Crème Fraiche 13
Linguini alle Vongole, Narragansett Bay Clams, Garlic, Lemon, Olive Oil 17
Handmade Pasta alla Bolognese, Pork and Beef Ragu 17
Handmade Mushroom-Mascarpone Ravioli in Sage Butter with toasted Squash 16
<Entrée size portions available for all Pasta dishes. Gluten Free Pasta available>
LARGER PLATES/ENTREES
Sicilian Eggplant, Tuscan Pommorola, Atwell’s Gold andParmigiano 19 ::V::
Quinoa with Roasted Vegetables and Tahini (vegan) 24 ::V,G::
Roast Cod with Chive Gnocchi, Lobster and Mushrooms in Shallot-Lemon Cream 27
Forno Seared Sea Scallops, Spicy Cauliflower and Fingerling Potato Gratin 28*
Forno Roasted Cioppino with Sea Scallops, Cod, Mussels and Clams 28*
Jumbo Shrimp a la Plancha wrapped in Pancetta, melting Onions, Polenta Bianca 27 ::G::
Grilled Salmon Fillet Forno Roast Vegetables, Celery Seed, Fresh Lemon and Olive Oil 25 ::G::
Wood Grilled Lobster, “Spiked Olive Oil,” Mushrooms, roasted Peppers, wilted Escarole, Quinoa 27 ::G::
Grilled Flank Steak “Frites” Mushroom, Charred Onion, Arugula Salad
and House Fries with House Ketchup 25* ::G::
Grilled Baffoni Chicken Breast “Under a Brick,” Lemon, Olive Oil, Basil, Roasted Potatoes and Vegetables 25 ::G::
Grilled Pork Tenderloin with roasted Cabbage and Apple Cider Sauce 26 ::G::
::V::—Vegetarian
::G::—Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food born illness. Please notify us of any food allergies. Thank you.
Joe Simone Chef,
John Simone Proprietor
We are committed to creating a positive impact on our community and wholeheartedly support our local farmers, producers, vendors and friends.
Modern restaurant in Warren, Rhode Island. Serving Chef Joe Simone's award winning Breakfast, Lunch and Dinner. Brunch on the weekends.
- 275 Child Street, Warren RI 02806 [ Directions ]
- hello @ simonesri.com
- 401 247 1200
- Off-Street Parking | All Major Credit Cards Accepted
HOURS
MONDAY, TUESDAY: CLOSED
WEDNESDAY- FRIDAY (Dinner) 5pm-Close
SATURDAY (BRUNCH) 8AM-2PM: (Dinner) 5pm-Close
SUN: (Brunch) 8am-2pm
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