Fall Seasonal Menu (UPDATED: September 27, 2019)

SALADS

Beet Salad- Beets over arugula served with feta cheese and pistachios 8

Farmers Salad – Mixed greens with fresh carrots, cucumbers, sliced apples, Vidalia onions, candied walnuts, feta cheese in homemade champagne vinaigrette 8

Narragansett Burrata- Mozzarella ball served with pistachio pesto and an arugula salad 10

TAPAS & APPETIZERS

Charcuterie Plate- Assortment of 3 fine cheeses (Manchego, Smoked Gouda and Brie) with prosciutto and capocollo, grapes, mixed nuts, crackers, olives and fig compota (GF) 13

Guacamole –Made with pico de gallo and jalapeno peppers with corn tortilla chips (GF) 9

Mediterranean Plate – Falafels with hummus, tahini, olive oil, olives, and pita bread 10

Asian Chicken Wings - 6 wings served in our fresh bourbon style glaze 9

Fried Calamari – Tossed with banana peppers in a garlic butter sauce 12

Margherita Pizza- Topped with mozzarella, basil, homemade marinara 11

Baby Back Ribs – Slow roasted BBQ ribs with maple oven roasted local butternut squash (GF) 10

Fish Tacos – 2 flour tortillas filled with lightly Cajun seasoned fish topped with pico de gallo and chipotle mayo 10

Chicken Sliders – 2 mini brioches with chicken breast, lettuce, tomato and chipotle mayo 10

Garlic Shrimp – Wild caught jumbo shrimp sautéed in fresh garlic, fresh tomatoes and served in white wine garlic butter sauce, with baguette bread 13

Burrito- flour tortilla filled with rice, sour cream, lettuce, pico de gallo, mixed cheese

Chicken 12

Beef 14

TAPAS & FULL ENTREÉS

Carne Asada – Grilled; served with chimichurri sauce and your choice of Hispanic rice or farmers salad (GF)
Tapas 14

Full Entrée 24

Lobster Mac & Cheese – Campanelle pasta with chunks of lobster in a homemade cheese sauce topped with parmesan crumbs*
Tapas 17
Full Entrée 27

Scallops- Pan seared over wild mushroom risotto (GF)
Tapas 18

Full Entrée 25

Australian Lollipop Lamb Chops- Seared, marinated in fresh herb garlic and served over fall vegetables (GF)
Tapas 15

Full Entrée 25

Filet Mignon – Seared Black Angus, encrusted with porcini mushrooms topped with gorgonzola and asiago au gratin potato
Tapas 15
Full Entrée 31

Surf & Turf- Two 3 oz prime tenderloin topped with shrimp scampi served with asiago au gratin potato

Full Entrée 23

Penne a la Vodka- In a homemade creamy tomato sauce with a touch of vodka and basil

Full Entrée 16

Add Chicken Breast 5

Add Shrimp 3 per shrimp

Local Seasonal Vegetables – Oven roasted local fall vegetables served over quinoa tabouli mix (GF) Full Entrée 15

Side Dishes

French Fries 4

Sweet Potato Fries 5

Garlic Bread 3

Sautéed Seasonal Vegetables 6

Desserts

Dessert of the week- Ask your server

Homemade Cheesecake 7

Stuffed Nutella Crepe with sautéed Frangelico strawberries and banana 8

Add Ice cream to any dessert for $2

Food is passionately prepared by, Chef and Owner, Elser Ramirez. We source our local vegetables from Johnson’s Farm. We source our seafood from Foleys Fish. At Bar 31, our tapas, or “small plates,” are meant to be shared and encourage conversation. Please advise us if you have any food allergies on the menu. All substitutions subject to extra charge *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

PARTIES OF 6 OR MORE: AUTOMATIC 20% GRATUITY ADDED TO CHECK

To reserve for a private event

Please email us at: Bar31ri@gmail.com

We can create a personalized menu according to your budget and vision

For parties bigger than 6

Please call ahead so that we can reserve your seats. Call us at

(401) - 297 - 0531.

 

 

 

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Seasonal Cocktails

FALL RHODY SANGRIA

Red wine mix, Captain Morgan, topped with Apple Cider, splash of sprite, garnished with sliced pears and apples with a cinnamon sugar rim

SILVER DOG

Jose Cuervo Silver, Grapefruit Juice, Lime Juice

OPEN MIC

Jose Cuervo Traditional Plata, Grand Marnier, Stoli Vanil, Pineapple and Cranberry Juice

POMEGRANATE COSMOPOLITAN

Kettle One, pomegranate schnapps, splash of cranberry and pomegranate juice

MAPLE BOURBON APPLE CIDER

Makers Mark, Lemon Juice, Maple Syrup, Topped with Hot Cider

CUCUMBER SMASH

Cucumber Vodka, Muddled Cucumber, Simple Syrup, Splash of Sour, Topped with Soda Water

RHODE ISLAND ROYALE

Stoli Vodka, Elderflower, Fresh Lemon and Lime Juice Topped with Grapefruit juice and Prosecco

CARAMEL APPLE MARTINI

Stoli Salted Karamel, Butterscotch Schnapps, apple cider and an apple garnish

GREEN APPLE MARTINI

Ciroc Apple, Sour Apple schnapps, splash of Midori, splash of Sprite

Post Tapas Cocktails

 

LIGHT ESPRESSO MARTINI

Stoli Vanil Vodka, Kahlua, Baileys, Fresh Brewed Espresso and a chocolate drizzle

DARK ESPRESSO MARTINI

Stoli Regular Vodka, Kahlua, Crème de Cocoa, Fresh Brewed Espresso

IRISH COFFEE

Fresh Brewed coffee, Jameson, Baileys, topped with whipped cream

PISTACHI-MO

Disaronno, Baileys, Splash of Blue Curacao

CHOCOLATE CHURRO

Godiva Chocolate Liqueur, Stoli Karamel Vodka, Rum Chata, Topped with a Chocolate Drizzle

 

Desserts

-Dessert of the week- Ask your server

-Homemade Cheesecake  7

-Nutella Stuffed Crepe with Frangelico

sautéed strawberries and bananas 7

Add vanilla ice cream to any dessert for $2

 

Non-Alcoholic Beverages:

-Coke, Diet Coke, Sprite 2 (free refills)

-Fiji Water 2.50, Acqua Panna 2.50 sm/ 5 lg

-Pellegrino 2.50 sm/ 5 lg

-Lemonade, Juice, Red Bull 3

-Coffee 3, Tea 3, Espresso 4 shot/ double 6