New Rivers

Mascarpone ice cream, chocolate sponge cake, blood orange caramel, chocolate orange crunch, torched meringue

Caramel ripple, smoked pecan

Infused with mint and verbena

Dark chocolate custard, salted fudge sauce, vanilla bean whipped cream

Fresh key limes, local cream, graham crunch

A grand sundae of vanilla ice cream, preserved strawberry sauce, whipped cream, shortbread

Fresh herbs, local cream

Luxardo cherries, chocolate chunks, local cream

Flaky pastry, lemon curd, key lime marmalade

Work closely with our chef, general manager, and beverage director to plan and curate your unique menu and beverage options for your special event.

Let us handle all the details from start to finish, including flowers, event design/timeline, and hospitality.

Surrounded by large windows and looking up historic College Hill and the First Baptist Church, our fully private second floor dining room is the perfect space for hosting family celebrations and milestones, business meetings, academic functions, intimate weddings, and more.

Each menu is specially created for your special event with a focus on local, seasonal, and delicious options.

Hand rolled pastas, pork shoulder ragu with fennel, pecorino tartufo

Corned duck breast and jagerwurst sausage, house kraut, potatoes, light grain mustard cream, dill

Native monkfish, beluga lentils, charred brussels, clams, brown butter and cider vinaigrette

Creamy flint corn polenta, preserved heirloom tomato, 24 mos. parmigiano, chervil

Brined and grilled quebecois pork loin, brown butter spaetzle with kraut, smoked pork jus, pickled cucumber and apple

Charred treviso, brown butter pepitas, ricotta salata, sour orange, chili breadcrumbs

Dijon roasted ½ chicken, duck fat hashbrown, grilled brassicas, charred lemon poultry jus

Roasted with salsify root, baby beets, winter citrus, blood orange citronette

Hand rolled, jonah crab, calabrian chili, oregano, lemon breadcrumb, bottarga

Butcher's steak, tallow fingerlings and pearl onion, horseradish butter, bordelaise

All natural burger on griddled seeded milk bun, french onion onions, vermont cheddar, triple cooked frites, malt vinegar aioli and bread and butter pickles on the side. Add sunny side egg, NR smoked bacon (pork or lamb) or roasted RI mushrooms

Baked with horseradish breadcrumbs, sweet potato mousse, grilled baguette

Native clams, leek and smoked pork belly sofrito, kale, smoked pimenton, vinho verde, garlic chive butter, charred sourdough

Traditional accoutrements, salt and vinegar potato chips

Vermont cheddar fritters, smoked honey, roasted sesame and pink peppercorn, rosemary aioli

Chopped clams, smoked bacon, creme fraiche, lemon, breadcrumbs, grilled focaccia

Fried native squid, pickled peppers, fermented chili hot sauce, squid ink

Lettuces, greens, and winter herbs, shaved vegetables, citrus dressing, toasted seeds, herbed sheep's ricotta toasts

Warm confit fennel tart, farmer's cheese, preserved lemon, fennel seed gastrique

Buttermilk and panko fried wellfleet oysters, smoked chili aioli, preserved lemon

Crispy triple cooked french fries, malt vinegar aioli, ramp salt

Pressed pork loin ham and emmental cheese sando, black truffle brioche, maple, grain mustard

An a la carte list of signature house made charcuterie and accoutrements; mix and match with robust list of artisan cheeses, chutneys, and nuts

Rotating selection of preserved and pickled seasonal fruits and vegetables

Prime brisket filled, smoked apple butter, pickled cabbage with dill, horseradish creme

Chopped romaine, grilled sourdough croutons, lemon caper vinaigrette, 24 month parmigiano reggiano

Rotating cast of local oysters, clams, crudos, shrimp, and other cold seafood delicacies

4 warm house rolls, garlic chive butter, parmigiano reggiano

Winter herb focaccia, whipped ricotta, crushed olives, salsa verde