10 Howards Wharf

Newport, RI 02840

Phone: (401) 847-3645

Contact Us

Hours of Operation

Dinner Menu

• Lunch Menu
• Dinner Menu
• Wine Menu

Soups & Chowder

Lobster Bisque ~ 8

Classic presentation with chopped lobster meat and sherry garnish

New England Clam Chowder ~ 6

Fresh clams, potatoes, roasted corn and dill

Baked Onion Soup Au Gratin ~ 8

Hearty onion and beef broth, crouton and Swiss cheese

Salads

“House” ~ 5

Assorted mixed greens tossed with carrots, red onions, tomatoes and croutons

Caesar Salad ~ 8

Crisp romaine tossed with house made croutons, parmesan crisp and tangy dressing

Add chicken, shrimp or salmon

Baby Spinach ~ 7

Tender greens, crispy proscuitto, over-night tomatoes, roasted red peppers and feta cheese tossed with Champagne vinaigrette

“Chopped Salad” ~ 8

Crisp greens, hearts of palm, red onion, tomatoes, capers, croutons, cucumber,basil and olives tossed with light and creamy buttermilk vinaigrette

“Cobb Salad” ~ 8

Watercress, romaine, shrimp, boiled egg, avocado, tomatoes, bacon, bleu cheese and house vinaigrette

“Lobster Salad” ~ 18

Chilled steamed lobster, tender greens, sliced tomatoes, hearts of palm,red onion and avocado dressed with our citrus vinaigrette

Add any of the following items to your salad:

Grilled or Blackened Chicken ~ 6 Grilled, Blackened or Poached Shrimp ~ 4 each

Grilled or Blackened Salmon ~ 8

Starters

Oysters Rockefeller ~ 10

Fresh oysters baked with creamed spinach,Pernod and Swiss cheese

Shrimp Cocktail ~ 12

Colossal shrimp served iced with remoulade and cocktail sauces

Calamari ~ 8

Crispy rings and tentacles tossed in a sweet and spicy red pepper glaze garnished with diced peppers and lemon crown

Ahi Tuna ~ 12

Blackened Tuna loin served sliced with pickled ginger and spicy mustard sauce

Mussels ~ 8

Plump mussels steamed with chorizo, new potatoes, onions, white wine, garlic and fresh herbs in a tomato broth

Shrimp & Lobster Spring Rolls ~ 12

Tender lobster, shrimp and vegetables served with citrus soy and sweet pepper glaze

Raw Bar

Oysters & Clams

Blue Point, Long Island ~ 2

Cherrystones ~ 1.25 each

Littlenecks ~ 1.25 each

Chilled Shrimp ~ 2.25 each

Jonah Crab Claws ~ 1.25 each

Chilled Lobster Cocktail

One pound ~ 20

Chilled Shellfish Sampler

~ serves 1-2

1/2 Lobster Cocktail, 4 Jumbo Shrimp, 4 Oysters, 2 Littleneck Clams, 2 Cherrystone Clams ~ 3

Chilled Shellfish Castle

~ serves 4-6

1 lb. Lobster, 6 Jumbo Shrimp, 8 Blue Points, 6 Littleneck Clams, 6 Jonah Crab Claws, 6 Cherrystone Clams ~ 68

Sauces

Choose Your Favorites:

Fresh Horseradish

Cocktail

Thai Mignonette

Remoulade

Simply Grilled

All dishes lightly brushed with a caper, olive oil and lemon marinade, served with aromatic rice and house vegetables

Yellowfin Tuna ~ 20

Atlantic Swordfish ~ 20

Cold Water Salmon ~ 18

Mahi-Mahi ~ 20

Sea Scallops ~ 19

Our Lobsters

market price

1 1/2 - 3 1/2 pounds, served your way with house vegetables, choice of rice or baked potato

Steamed

Broiled

Baked Stuffed

Scallops, shrimp, sole and seasoned bread crumbs

“Lazy Man”

removed from the shell

“Thermidor”

Classic presentation with parmesan cream, steamed asparagus and choice of potato or rice

House Specialties

Wild Salmon ~ 23

Cold-water salmon served with red pepper confit, wilted baby rocket, ruby crescent potatoes and basil sauce

Yellowfin Tuna ~ 24

Five spice roasted tuna filet, sautéed hearts of palm, asparagus, tiny tomatoes and fresh herbs set over aromatic rice finished with red curry sauce

Atlantic Swordfish ~ 25

Porcini dusted swordfish filet set atop a forest mushroom and tomato ragout with rosemary scented potatoes and a saffron lobster sauce

Mahi-Mahi ~ 26

Line caught Mahi-Mahi filet served over a rock shrimp and potato hash finished with a citrus beurre blanc

Crispy Whole Fish ~ 28

Daily selection of the freshest catch, limited

Statler Chicken Breast ~ 18

Oven roasted organic chicken breast served with vegetable risotto and a natural pan jus

Pasta

Flynn’s Shrimp ~ 19

Jumbo gulf shrimp, garlic, white wine, fresh herbs, sun-dried tomatoes, niçoise olives, Shiitake mushrooms, feta cheese and shaved scallions tossed with fresh angel hair pasta

Lobster Ravioli ~ 19

Delicate lobster ravioli tossed in a light tarragon tomato cream sauce with shaved pecorino romano cheese

Classic Bolognese ~ 17

Classic preparation of ground veal, beef and pork ragout tossed with fresh rigatoni pasta, tomatoes and a touch of cream

Pomodoro ~ 16

Fresh penne pasta tossed with house-made marinara, torn basil, Buffalo mozzarella cheese and extra virgin olive oil

New England Fare

All dishes served with house-made tartar sauce, choice of rice or potatoes and house vegetables

Baked Cod ~ 21

Fish-n-Chips ~ 19

Soft-Shell “Steamers”

~ market price

Fried Bay Scallops ~ 22

Baked Stuffed Shrimp ~ 23

Scallops, fresh herbs and seasoned crumbs

Baked Stuffed Sole ~ 23

Bay scallops, shrimp, fresh herbs and seasoned crumbs

Fried Whole Clams ~ 24

“Pier Platter” ~ 24

Baked codfish, stuffed shrimp and bay scallops

Fried Seafood Platter ~ 26

Battered and deep fried golden sole, shrimp, bay scallops and whole belly clams

Rhode Island Clam Boil ~ 38

Prime Rib, Steaks & Chops

“We proudly serve Certified Aged Beef for all of our steaks”

16 oz. New York Sirloin ~ 30

Hand-carved and served with parsley whipped potatoes, baby vegetables and rosemary bordelaise sauce

Filet Mignon

8 ounce ~ 26

12 ounce ~ 32

Wrapped with applewood smoked bacon, whipped potatoes, baby vegetables and finished with a port wine wild mushroom sauce

Rack of Lamb ~ 30

Herb crusted center-cut lamb rack served over sautéed Swiss chard, maple sweet potatoes and tiny vegetables finished with a black pepper cabernet sauce

20 oz. Cowboy Rib-eye ~ 32

Center-cut bone in rib-eye steak served with sautéed crimini mushrooms, grilled asparagus and whipped potatoes

Veal Chop ~ 32

Tender veal chop served with sautéed greens, whipped potatoes, crispy carrots and finished with a whole grain mustard red wine reduction

Prime Rib Au Jus ~ 19

Classic Pier style served with herbed new potatoes and house vegetables

(Served Friday and Saturday only)

Accompaniments

Sautéed Mushrooms ~ 6

Sautéed Spinach ~ 6

House Vegetables ~ 5

Baked Potato ~ 5

Steamed Asparagus ~ 6

Crispy Onions ~ 6

“The Rhode Island Department of Health advises you that the consumption of raw or undercooked food will cause illness.”