No cuisines specified
The chowder of the mediterranean a spicy puréed soup made with the daily catch, tomato, saffron, fennel, hot pepper and a gruyere frico
Made with intense R.I lobster stock and madeira- garnished with salsify
Three R.I. oysters & three local littlenecks served raw with mignonette and Keith's cocktail sauce
Housemade with Narragansett Creamery curd
Roasted eggplant marinated with tomato, capers, olives, garlic, hot pepper and vinegar. Served with goat cheese
With gorgonzola cheese
Baby arugula and roasted beets dressed with hazelnuts, Banyuls vinegar and shaved Rembrandt cheese
A selection of four world class cheeses brought to us by milk & honey
Finocchiona, sopressata, mortadella and prosciutto from daniele - served with olives and piave vecchio
Raw sashimi quality east coast tuna, served with avacado, and dressed with olive oil, cilantro, and habanero pepper.
George's bank scallops, seasoned with cayenne, grilled and served with arugula and tomato.
Scotch whisky smoked salmon from browne trading, served with tomatillo sauce and fresh tomato
Sicilian rice balls direct from the streets of palermo made with mushroom and romano cheese
Baked wings tossed with garlic, hot pepper and chinese five spice - served with herbed creme fraiche
Classic chickpea fries of Marseilles - served with harissa mayonnaise
Delicately fried and served with spiced salt - served with lemon
Tender, long stem Roman chokes cooked in pastella Italian tempura if you will.
Six littleneck clams baked with our own seasoned bread crumbs
Chilled jumbo shrimp with Keith's cocktail sauce and seaweed salad
Tomato, mozzarella, anchovies
Onion, anchovies, olives, garlic, pignoli
Tomato, basil, mozzarella
Bacon, onion, creme fraiche
With cilantro syrup. Our spin on the classic Venetian dessert
With lemon liqueur & ricotta montata
Made with Felchlin chocolate - served with whipped cream
Silky eggless custard with strawberry essence
Cream freshly churned - flavors change nightly
Served with a side of scotch whisky smoked salmon or prosciutto & atwell's gold cheese
With choice of prosciutto or scotch whisky smoked salmon
The classic Italian egg torta
The classic Burgundian egg dish comprised of two poached eggs topped with a sauce made with copious amounts of red wine, bacon, shallots and mushrooms, then harmonized with a touch of butter. Served on top of toasted country bread.
Scrambled egg whites with tomato, garlic, parsley, and hot pepper atop country bread with the yolk and sauteed spinach.
The classic bistro sandwich, made with ham, gruyère, and a fried egg.
Scotch whisky smoked salmon with bearnaise on brioche
With apple-cranberry compote
With apple-cranberry compote
Various antipasti: marinated eggplant, prosciutto, housemade mozzarella, roasted peppers & mixed greens
We are happy to prepare a vegan or vegetarian entrée for you based on the vegetables you see on this week's menu. please let us know what your preferences are or if there is something we should avoid
A spicy soup made with the daily catch, tomato, saffron, fennel hot pepper and a gruyère frico. no dairy or shellfish.
Three oysters and three local littlenecks served raw with mignonette and Keith's cocktail sauce
Arugula salad and roasted beets dressed with hazelnuts, Banyuls vinegar and shaved Rembrandt cheese.
With Gorgonzola Cheese
Our simple version of this dish is made with R.I. littleneck clams that are freshly shucked in house and tossed with garlic, olive oil, black pepper and parsley
Our signature dish of 1/2 lobster, R.I. shellfish, scrod, leeks, tomatoes, saffron, garlic, hot pepper, pernod, fingerling and chourico.
Local lobster tossed with truffled lobster butter and fresh linguine
Breaded with homemade crumbs and pan-fried in olive oil - served with mixed greens
8oz. pat lafreida shortrib burger with your choice of fries or mixed greens. cheeses available: atwell's gold or gorgonzola
Menu for Jamestown FiSH provided by Allmenus.com
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