A hearty vegetarian soup prepared with organic garbanzo beans, organic ditalini pasta, local carrots, onions and garlic, with fresh celery; simmered in house-made vegetable stock, local summer preserved tomatoes, and fresh herbs.

Fresh, locally sourced cavatelli pasta with sustainable or local scallops, mussels and littlenecks cooked in a succulent sauce of organic plum tomatoes, locally grown, harvested and fermented white wine, and local garlic and parsley.

Locally raised organic chicken thighs braised in locally grown, harvested and fermented vidal blanc wine, house-made chicken stock, and local onions, garlic and herbs; served with fresh, locally sourced cavatelli pasta, local summer preserved basil-parsley pesto and Guida’s local cream.

A tradition of Swiss cuisine, combined and served here with locally raised pork shoulder, butt, and loin slow roasted with crispy shredded local potatoes and onions; topped with a garnish of local pea tendrils and a local herb citronette.

A classic Spanish baked omelet with Little Rhody local eggs, fresh organic baby spinach, local potatoes, and Narragansett Creamery Atwells Gold aged, local artisan cheese.

Local summer preserved peaches and plums are coated in fresh, local butter and roasted; then mixed with local summer preserved blueberries, Rhody Fresh local half and half cream, and Little Rhody local eggs, all baked together in a classic bread pudding; served with locally fermented and distilled Thomas Tew Rum caramel sauce.