Spicy sesame aioli, avocado, ponzu, crispy wontons, scallions.
On tho half with cucumber mojito mignonotto.
Ginger poached shrimp with kaffir lime dipping souce.
Watermelon, pistachios and Narragansett Creamery feta with a Champagne vinaigrette.
Garlicky croutons, shaved grana padano & white anchovies.
Marcona almonds, speck, dried cherries, shoved goats milk cheddar and a white balsamic vinaigrette.
Mongo, cashews & peppadew pepper relish with blue corn tortillas.
Grilled Tuscan bread with whipped Maplebrook Farm's burrata, marinated local tomatoes, fresh basil, prosciutto di parma and a balsamic glaze.
Grilled Tuscan bread, shaved prosciutto, balsamic glaze.
Pernod & melted leeks with crispy house mode fries.
Mango jicama ensalada and cilaptro sassv sauce.
Maryland blue crab & sweet corn fritters with o rod curry aioli.
Ditalini pasta, zucchini squash, applewood smoked bacon & brown butter bread crumbs.
Cilantro sweet chili sauce.
Heirloom tomatoes, fresh mozzarella and summer basil.
Garlic cream & cherry peppers.
Taleggio & cheese and julienned scallions
Prosciutto, feta, white bean hummus, giardiniero, marinated olives with grilled pita.
Shaved prosciutto, fig marmalata, walnut pesto, balsamic glaze and grilled tuscan bread.
Three unique cheeses with local honey, fruit, nuts & bread.
Pineland farms shortrib blend, apple smoked bacon, vermont cheddar, on a brioche roll with lettuce, tomato ond onion on the side, served with house fries.
Fresh mozzarella, basil & pomodoro sauce on toasted ciabatta with a side Caesar salad.
Narragansett creamery ricotta, asparagus and roasted pepper.
Classic moat ragu and fresh basil.
Sweet potato hash with summer corn, baby spinach, smoked bacon and a Jefferson's Bourbon molasses glaze.
Pan-seared giant sea scallops and spicy crab meatballs over a baby arugula salad with sweet corn, heirloom cherry tomatoes and smoked bacon vinaigrette
Baked new england cod in a tomato, saffron and greon olive sauce with crispy bread crumbs and a crab and spinach risotto.
Sardinian pasta salad with sun-dried tomatoes, olives, broccoli rabe, lemon and fresh herbs, peppery arugula pesto.
Lemon thyme mashed, baby spinach & a lemon rosemary pan jus.
Vermont cheddar grits, braised local greens and crispy bacon bits.
Herbed compound butter, grilled and chilled potato salad, pickled red onion.
Egg fettuccini, zucchini ribbons and blossoms, roasted mushrooms, Parmesan Brodo & toasted bread crumbs.
Menu for The Revival Craft Kitchen and Bar provided by Allmenus.com
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