The menu we are known for…. exquisite dinners entrees and pastas brimming with fresh ingredients, prepared in ways that will leave you happy and satisfied. 
Bon Appetit!

PASTAS

FETTUCCINE CARBONARA
CLASSIC PREPARATION WITH PANCETTA, LIGHT CREAM SAUCE, FRESH PEAS, TOPPED WITH SOFT POACHED EGG AND PARMIGIANO-REGGIANO… 16

PASTA FAGIOLI
PALMER PROSCIUTTO, CELERY HEARTS, CANNELINI BEANS, ONIONS, GARLIC, AND A TOUCH OF POMODORO SAUCE WITH GRILLED CROSTINI… 14

LINGUINE AND CLAMS
LOCAL LITTLENECKS WITH FRESH THYME, ONIONS, AND GARLIC IN A WHITE
WINE AND EXTRA VIRGIN OLIVE OIL SAUCE… 17

LOBSTER FRA DIAVOLO
FRESH LOSBTER, SPICY POMODORO, LOBSTER STOCK, GARLIC , AND EXTRA VIRGIN OLIVE OIL OVER CAPELLINI… 26

LINGUINE AND SHRIMP
GULF SHRIMP, GARLIC, LEMON, AND CRISPY PALMER PROSCIUTTO
IN A LIGHT POMODORO SAUCE… 19

“THE BOLOGNESE”
RIGATONI PASTA, VEAL, BEEF, AND TEDESCO SAUSAGE BOLOGNESE SAUCE… 18

LINGUINE PESCHE
SALMON, COD, AND SWORDFISH WITH CELERY HEARTS, GARLIC, LEMON ZEST, AND
FRESH THYME TOPPED WITH LEMON AIOLI…18

ENTREES

PETITE FILET*
WITH FRESH AVOCADO, RED BLISS POTATOES, AND BABY GREENS TOPPED WITH
FRESH TOMATO SALSA… 37

GRILLED RIBEYE STEAK*
WITH SPICY POMODORO POTATOES, BABY ARUGULA, BRASATO SAUCE, RED WINE
BALSAMIC DRIZZLE, AND ROSEMARY…. 28

SWORDFISH
TEQUILA-LIME GLAZED, MANGO SALSA, BABY GREENS, AND PAN-FRIED
BARBECUE SWEET POTATOES… 26

PAN-SEARED DUCK BREAST*
WITH LEG EN CONFIT, CREAMY RED WINE AND TALEGGIO CHEESE RISOTTO, MIXED
ORGANIC GREENS, AND SHERRY-BALSAMIC DRIZZLE… 28

GRILLED CHICKEN
GRILLED GIANNONE CHICKEN BREAST TOPPED WITH TALEGGIO CHEESE, RED BLISS
MASHED, AND BABY GREENS… 23

BRINE-CURED PORK CHOP
AGRODOLCE OF SWEET AND SPICY PEPPERS, ROASTED POTATOES,
AND ORGANIC GREENS… 2 4

GEORGE’S BANK SCALLOPS
PAN-SEARED AND SERVED OVER TOMATO SALSA WITH ORGANIC BABY GREENS
AGED BALSAMIC, AND EXTRA VIRGIN OLIVE OIL…22

ATLANTIC SALMON*
CRISP-SKIN FILET WITH WARM CRAB AND FINGERLING POTATO SALAD WITH
SPRING ONIONS…24

~ EAT LOCAL, EAT FRESH, EAT WELL ~

Twenty percent gratuity will be added to parties of 8 or more

**This item is raw or partially cooked and can increase your risk of food borne illness. Consumers who are especially vulnerable to food borne illness should eat seafood or other food from animals thoroughly cooked.

Please inform your server of any food allergies

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Chef Brian and his team  be featuring small plate dishes such as:  Pasta Fagioli;  Robiolo Cheese and Cherry Jam Plate; and BBQ Glazed Pork Belly.

Reservations Accepted 401-423-3731

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APPETIZERS
*subject to change

P O I N T   J U D I T H  C A L A M A R I
CHOICE OF:
CALAMARI ANTIPASTO WITH PROSCIUTTO, CAPICOLA, HOT PEPPERS,
PEPPADEWS, RED ONION, NICOISE OLIVES, AND WHITE BALSAMIC
VINAIGRETTE…13
OR
CLASSIC PREPARATION TOSSED WITH FRESH GARLIC BUTTER,
PEPPADEW AND BANANA PEPPERS… 12

L I T T L E N E C K S   A R R A B B I A T A
SAUTE PANCETTA, ONION, GARLIC, AND TOMATOES IN SPICY SAUCE… 9

M A R Y L A N D   C R A B C A K E
WITH NAPA CABBAGE SLAW AND SPICY REMOULADE…12

E G G P L A N T   A N D   R I C O T T A
BREADED EGGPLANT, NARRAGANSETT RICOTTA, AND
BALSAMIC REDUCTION…9

B R U S C H E T T A
CHEF’S DAILY PREPARATION… 6

R H O D E   I S L A N D   M U S S E L S
CHOICE OF:
PINEAPPLE-CURRY BROTH WITH GRILLED CROSTINI
OR
WHITE WINE, GARLIC, SHALLOTS, AND GRILLED CROSTINI…11

R O B I O L O   C H E E S E   P L A T E
ITALIAN-STYLE BRIE W/ GRILLED CROSTINI AND APRICOT-NUT JAM… 11

SALADS

P A N N A I N   S A L A T A
GRILLED BREAD, BABY ARUGULA, CERIGNOLA OLIVES, PARMIGIANO CHEESE, RED
ONIONS, CUCUMBERS, AND TOMATOES IN A RED WINE VINAIGRETTE… 6

C L A S S I C   C A E S A R   S A L A D
ROMAINE LETTUCE, SHAVED PARMESAN, AND WARM GARLIC CROSTINI… 8

G A R D E N   S A L A D
ASSORTED LETTUCES, CUCUMBERS, GRAPE TOMATOES, RED ONION,
NICOISE OLIVES, “ITALIAN DRESSING”, AND NARRAGANSETT MOZZARELLA… 7

S E A W E E D   A N D   T U N A   S A L A D *
WITH SEARED RARE TUNA, BABY ARUGULA, JULIENNE FUJI APPLES, PEARS, CHERRY
TOMATOES, AND WASABI DRIZZLE… 12

S P I N A C H   S A L A D
WITH FRESH STRAWBERRIES AND GREEK FETA IN BALSAMIC VINAIGRETTE… 9

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See also: Appetizer Menu

Grilled Pizza Selections

WHITE– ATWELLS GOLD, PARMESAN,MOZZARELLA, ONION CONFIT…14

BRIAN’S PIZZA – ROASTED GARLIC, MARINARA, MOZZARELLA, CRUSHED RED PEPPER, PROSCIUTTO DI PARMA..15

MARGHERITA– TOMATOES, SWEET BASIL, MARINARA, MOZZARELLA…13

PHYLLIS’ SPICY PIZZA – P OMODORO SAUCE PARMES AN & MOZZARELLA W / RED ONIONS & SLICED PEPPERONCINI … 13

ADD GRILLED CHICKEN OR SAUSAGE TO ANY PIZZA…$4

Lunch Entrees

LINGUINE AND SHRIMP
GULF SHRIMP, GARLIC, LEMON, AND CRISPY PALMER PROSCIUTTO IN A LIGHT POMODORO SAUCE… 19

“THE BOLOGNESE”
RIGATONI PASTA, VEAL, BEEF, AND TEDESCO SAUSAGE BOLOGNESE SAUCE… 18

PAN-SEARED CHICKEN BREAST
BLACK PEPPER CRUSTED GIANNONE FARMS CHICKEN SERVED WITH ROASTED
POTATOES AND BABY GREENS…16

PENNE MARINARA
SWEET BASIL, NARRAGANSETT MOZZARELLA, EXTRA VIRGIN OLIVE OIL,
PHYLLIS’ MARINARA…13

ADD GRILLED CHICKEN OR SAUSAGE… $4

*This item is raw or partially cooked and can increase your risk of food borne illness.
Consumers who are especially vulnerable to food borne illness should only eat seafood or other food from animals thoroughly cooked.

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Please ask your server about today’s oyster selections, we carry an ever-changing selection of local and well-known oyster varieties. Try a sampling of briny to sweet!

OYSTERS
$3.25 each
Ask your server about today’s
Oyster selections

LITTLE NECKS
$1.75 each

CHILLED JUMBO SHRIMP
Individual $2.75 each
¼ Lb. $11
½ Lb.  $19

**Warning: there is a risk associated with consuming raw seafood. If you have a chronic illness or have an immune disorder, you are at greater risk of illness or even death from raw shellfish. If unsure of your risk, consult a physician.

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Red Wines by the Glass

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Jazz Candy

Our music schedule features some of the area’s most beloved artists and changes throughout the fall.

Live Music Sunday Afternoons this Fall!

Please call for this week’s schedule 423-3731

favorite featured musicians include

• Stu Krous
• Milton Javery
• Andy Depaulo and John Curzio
• Steve DeConti
• Jazz Candy featuring Art Manchester and John Monllos
• David Manuel

Heated Outdoor Patio Seating available! Enjoy the fall with some of the best al fresco dining in the area.  Cafe Selections and the most innovative, freshest dinner entrees around… See our Menus

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• …the best al fresco dining in Rhode Island
• A jazz trio plays on sunny days at Jamestown’s signature restaurant, while patrons dine alfresco under a 275-year-old copper beech tree. An herb garden, fieldstone walls, and white linen complete the picture -Fodors
• Jamestown may sleep for the winter, but Trattoria Simpatico is awake with flavor and comfort -Providence Journal
• Trattoria Simpatico is a small, cozy restaurant that produces  some of the best food in Rhode Island. The menu features innovative, tasty  dishes that are sure to make your mouth water as you read the selections.  As an appetizer, the crabcakes are not to be missed! There is a  nice selection of chicken, beef, veal, seafood and pasta dishes  to choose from. The waitstaff is friendly and knowledgeable  and will make your time at the restaurant very pleasant. – dine.com
• Visit our Google Place Page for recent Reviews

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