The Oar — Sushi
Chef Michael prepared some of this fish for our tasting with his own elegant, stylish, and long (very sharp) knife. Rice, vegetables, daikon radish, bamboo leaves — even lovely flowers — appeared in his work space, and the result was the beautiful, absolutely delicious platter pictured here. The Oar will cater small, medium, and large sushi platters in your choice of combinations
Kimberly's — Seafood Bouillabaisse
Kimberly’s own bouillabaisse is filled with fresh shrimp, clams, mussels, fish, and topped with a whole lobster claw from John Grant’s boat. This dish is served in a rich fennel, leek, and tomato broth — perfect for dipping Patti’s own house-made breads. The aroma will draw you right in. It’s on the menu every night.
The Spring House — Ahi Tuna Tartare
Don't miss out on the Ahi Tuna Tartare — local yellow fin tuna with a radish and cucumber slaw, sriracha aioli, avocado, micro wasabi greens and a sweet soy glaze. All the seafood at The Spring House is Rhode Island-caught and provided by local commercial fishermen.
The National — Shrimp Organata
The shrimp in this dish are lightly topped with an in-house crumb mixture of panko, crushed Ritz crackers, Parmesan cheese, oregano and garlic, and baked in sea salt, savory butter, and white wine. Served with a creamy risotto rice made with mascarpone cheese, asparagus and tomatoes. It’s all a nice balance of crunchy and savory that complements but does not overpower the shrimp.
Dead Eye Dicks — Fra Diavolo Fresca
Executive Chef Scott Ferguson’s Fra Diavolo Fresca has a delicious sauce of freshly roasted cherry tomatoes, oil infused with red peppers, a chimichurri of fresh herbs and shaved asiago cheese that are mixed with clams, mussels, scallops and shrimp and served over well-prepared fettuccine.
The Beachead — Grilled Yellow Fin Tuna
Executive Chef Adonis de Souza presented one of his popular right-from-the-sea fish specials — grilled yellow fin tuna. He served it with a tropical salsa made with mango, fresh pineapple, red bell pepper and cilantro, all over a summer vegetable couscous of yellow squash and zucchini. It’s very light and tangy; the tuna is fresh and tender.