An Evening with Mike Hendry and Hendry Wines

Thursday 2 April 2015 6pm

Tickets: $65/person inclusive of tax and gratuity

Please join us along with Anne and Jesse from Sage Cellars and Christin from Grapes & Grains as we welcome Mike Hendry, dear friend and esteemed Napa Valley vintner. A special treat: Mike will be bringing the just-released 2014 Rose (a delicious Zinfandel/Bordeaux Varietal Blend). We will be the first in Rhode Island to taste the 2014 Rose! Mike is as knowledgeable as he is charming and all of us are bound to learn about wine making in Napa Valley, the importance of family in a farming business, and the profound effect terroir has on the wine you drink.

Reception

Shrimp Toast

Ricotta-Chive Fritters

Wild Mushroom Crostini with Creme Fraiche and Parmigiano

Newly released Hendry Ranch Winery Rose 2014

First Course

Roasted and Grilled Spring Vegetables

Almond Romesco

Hendry Ranch Winery Albarino 2013

Second Course

Roast Salmon Fillet

Red Wine Braised Italian Lentils

Hendry Ranch Pinot Noir 2012

Third Course

Braised Blackbird Farm Beef Brisket

Pan Juices and House Gnocchi

Hendry Ranch Winery Primitivo 2011

Dessert

Warm Chocolate-Cherry Pudding

House Vanilla-Creme Fraiche Ice Cream

Hendry Ranch Winery Estate Cabernet Sauvignon 2010

Easter Sunday at Simone’s!

Join us on Sunday 5th April 2015 for a Special Easter Brunch!

We will be serving from 11am-3:30pm. Please see our Easter Menu below! We are accepting reservations for Easter!

First Course

Bowl of Marinated mixed Olives mind the pits! 4 ::V,G::

Forno toasted Almonds, Maldon Salt, Olive Oil 5 ::V,G::

House Lobster Bisque, fried Leeks 11

Jonah Crabcakes Mustard Sauce, Watercress 14

Fried Beets with Goat Cheese and Arugula 13 ::V::

Baked Oysters with Spinach and Pernod 12 ::G::

Warm Eggplant Sformato Divine Providence Cheese and Pommrola 15 ::V:: Plate for Good.

Forno Roasted Asparagus, Lemon and Parmigiano 11 ::V G::

Fennel and Baby Arugula Salad, Fresh Lemon, XVOO, Parmigiano, Focaccia Shards 12 ::V::

Little Gem Salad, Mustard Vinaigrette, Pancetta, Focaccia Croutons 13 ::V::

Entree

Smoked Salmon Benedict with Asparagus and Hollandaise 19

Simone’s Eggs Benedict with wood grilled Ham and Hollandaise 16

Lobster and Chive Gnocchi from the Forno with Lobster Cream and Spring Mushrooms 26

Linguini ai Frutti di Mare with Clams, Mussels, Scallops, Lobster and Shrimp in Garlic-

Lemon-Olive Oil sauce 28

Roasted Salmon Fillet with Braised Peas and Artichokes and Caramelized Lemon 25 ::G::

Jumbo Shrimp a la Plancha wrapped in Pancetta, melting Onions, Polenta Bianca 27 ::G::

Native Cod Roast, White Beans, Kale and Chorizo 25 ::G::

Quinoa with Roasted Vegetables and Tahini (vegan) 25 ::V,G::

Long Island Duck Breast, Tamarind Leeks, Fava Bean Farotto 28*

Wood Grilled Flank Steak, Roasted Potatoes and Mushroom, Charred Onion and

Arugula salad 25

Roast Leg of American Lamb, Potato Puree, Roasted Vegetables and Minted Pan Jus 26

Brine-Cured and Roast Fresh Ham Roasted Potatoes, Matchstick Vegetables,

Mustard-Raisin Sauce 27

Dessert

Dark Chocolate Mousse with Amarena Cherries and Whipped Cream 8

Fritelle, Venetian Style Donuts, our Jam 10**

Bread Pudding roasted Berries, Buttermilk-Nutmeg Ice Cream 10**

Warm Chocolate Pudding baked to order with House Vanilla Ice Cream 9 **

Butterscotch Pudding whipped Cream 6 ::G::

Flourless Chocolate Cake, whipped Cream 8 ::G::

Espresso Crème Brulee 8 ::G::

Fontainbleu Parisian Style housemade Cream “Cheese” with Berries and Passion Fruit 8 ::G::

Toasted Macadamia Nut Spongecake with House Coconut Ice Cream and Bananas “Foster” 10. **

**—Please order with your entree, these items take a long time to prepare. Thanks!

::V::— denoted Vegetarian dishes ::G::—denotes Gluten Free Dishes