Newport Restaurant Week

Local Seafood Guide

Eating with the Ecosystem is partnering with Discover Newport to give local seafood a starring role in Newport Restaurant Week this Fall!

Restaurant Week is a great opportunity to enjoy the diversity of seafood we have available in our local waters. At present, over 90% of the seafood sold in the United States is imported from other countries, and over two-thirds of the seafood caught in the United States is shipped elsewhere. An average piece of seafood travels 5,000 miles from its point of capture to its point of consumption. This makes no sense, especially for the “Ocean State” which harvests over 100 different seafood species and lands over 102 million pounds of seafood each year. Therefore, Eating with the Ecosystem is partnering with Newport Restaurant Week and participating restaurants to inspire consumers to branch outside their seafood comfort zones and support their local ecosystems and fishing communities by eating locally caught seafood.

Restaurants are being asked to offer at least one dish featuring locally caught seafood on their restaurant week menus. We will be posting participating restaurants and seafood menus below. Support the restaurants who are serving locally caught seafood by visiting their restaurants and ordering their delicious local seafood dishes!

Newport Cooks Class.png

To kick restaurant week off we will be partnering with Newport Cooks to host a local seafood cooking class featuring Jonah Crab and Monkfish on Friday November 2nd! For more information, the menu, and tickets click here!

Visit: to view Full menus and participating restaurants

Local Seafood Dishes:

*Note, not all restaurants have shared their menus yet. We will continue to add to this list as participating restaurants share with us their local seafood dishes.

*Some dishes may include none local seafood ingredients alongside local ones.

15 Point Road Restaurant

  • Baked Stuffed 1/2 Lobster with our signature seafood stuffing & drawn butter

  • Scallops Block Island - Skillet seared scallops served in a light tomato sauce with white wine, scallions, button mushrooms & garlic served over angel hair pasta

22 Bowens Wine Bar & Grille

  • 22B Clam Chowder w/ potato, bacon, light cream, dill

  • 22B Fish & Chips w/ beer battered local white fish, tartar sauce, fries, slaw

  • Karen Elizbeth Scallops (4) w/ pan seared, roasted cauliflower, baby kale, quinoa, parsnip puree, parsnip chips


  • Calamari fried and tossed in garlic and banana peppers

  • Lobster Omelet- lobster meat asparagus and cheddar cheese

Bouchard Restaurant & Inn:

  • Bisque de Homard au Pistou - Lobster Bisque with Basil and Garlic

  • Coquille Saint Jacques au Currie - Scallops with Light Curry Beurre Blanc

  • Sole de Douvres a L’Oseille Add $ 10.00- Sole with a Classic Sorrel Sauce

  • Homard et St. Jacques Cardinal Gratinée Add $ 15.00- Restuffed Roasted Lobster and Scallops with Truffle, Gruyere Cheese and Lobster Sauce

Brick Alley Pub:

  • Menu TBD but will include local seafood

Bristol Oyster Bar:

  • Fried Local Oysters – Three local farm raised oysters with apple jam and crispy house-made bacon.

Brix Restaurant @ Newport Vineyards:

  • Roasted Littlenecks- NV Chardonnay, garlic, crushed pepper, chourico, grilled bread

  • Crispy Skate w/ celeriac, salsify, charred leek aioli

Busker’s Irish Pub & Restaurant:

  • Hake- Pan seared Hake served with colcannon and sautéed broccoli rabi and a gremalata.

Bywater Restaurant:

  • oysters -three local oysters on the half shell, daily house mignonette

  • shellfish bourride- local catch, *shrimp, and littlenecks, butterball potatoes, grilled rouille toasts


  • Chilled Oysters On The Half Shell kumquat mignonette

  • Seared Diver Scallop- braised oxtail, crispy potato, horseradish cream

Castle Hill:

  • New England clam chowder

  • Steamed Mussels All’amatriciana- Guanciale, caramelized onions, tomato-butter sauce

  • Steamed Mussels- Smoked seaweed broth, garlic toast

  • Atlantic Cod Cioppinno w/ Point Judith squid, mussels, spicy tomato broth, grilled sourdough


  • Scallops & Bacon - local scallops, smoked bacon, bourbon maple galze

Clarke Cooke House:

  • Cup of Newport Clam Chowder

  • Oyster Bar Tasting w/ two oysters, two littlenecks

  • Native Cod w/ apple and arugula salad, bacon and potato cake savoy cabbage, cider jus

The Deck:

  • New England Clam Chowder- Traditional cream base chowder with locally sourced chopped clams


  • Seared Local Acadian Redfish -Served Escondido style with Mojo de Ajo, Diablo salsa, crispy yuka fries and a charred tomato frisee salad

Diegos Barrio Cantina:

  • Stuffed Point Judith Squid with house chorizo, spicy kale & charred tomato Rioja

  • Pan-Seared Local Hake Fish with house pil pil sauce, roasted potatoes and shaved Brussels

Fluke Newport:

  • Crispy Oysters, Mango Pepper Relish, Red Chili Mayo

  • Black Carrot Soup, Grilled Squid, Vadouvan Curry, Crispy Red Quinoa

  • Butter Poached Half Lobster w/ Hazelnut-Ricotta Cavatelli, Roasted Maitake Mushroom, Red Kuri Squash, Baby Lacinato Kale, Lemon-Saffron

  • Seared George's Bank Scallops w/ Cauliflower, Golden Raisin Emulsion

  • Roasted Monkfish w/ Gigante Beans, Piquillo Peppers, Baby Spinach, Saffron-Shellfish Fumet

Gas Lamp Grille:

  • Gas Lamp Spicy Clam Chowder - Cream Base, Peppers, Celery, Carrots, Clams, Hint of Cayenne.

  • Chorizo & Clams (Gluten Free)- Native Little Neck Clams, Spicy Sausage, Natural Tomato-Clam Broth, Grilled Focaccia Bread

  • Pan Roasted Scallops (Gluten Free)- Spinach Salad, Dried Cranberries, Beets, Cashews, Goat Cheese, Honey-Thyme Vinaigrette

  • R.I. Calamari - Garlic-Herb Butter, Diced Roasted Red Peppers, Banana Peppers w/ Cocktail Sauce

  • Fruitti de Mare (Available Gluten Free)- Native Little Neck Clams, Chorizo, *Shrimp, Scallops Natural Tomato-Clam Broth, Linguine, Grilled Focaccia Bread

The Grille at Forty 1 North:

  • Squid Ink Spaghetti w/ grilled calamari, bay scallops, *pink shrimp

The Gulf Stream Bar & Grille:

  • Calamari w/ rings flash fried and tossed in a spicy cherry pepper, lemon cream sauce with chourico

Jamestown Fish:

  • LOCAL OYSTERS - Four RI oysters with ginger granita and trout roe

  • CRUDO OF THE MOMENT* - Fresh raw seafood with aged soy and wakame salad (Options may include non-local fish)

  • R.I. CALAMARI- Local Pt. Judith calamari fried, tossed with garlic butter or sweet & spicy sauce

  • FRIED OYSTERS- Whole fried oysters dusted in old bay, over coleslaw - served with “ranch”

  • SCALLOPS- Large local scallops off the plancha

  • MONKTAIL- Pan seared local monkfish

  • FISH OF THE DAY* A random selection of mostly whole fish (Options may include non-local fish)

Johnny’s at the Atlantic Resort:

  • Fish & Chips

  • Lobster Mac & Cheese: Brie, havarti dill, cream sauce, campanelle pasta, seasoned bread crumbs

  • Scallops Nantucket- Bread crumbs, swiss cheese and garlic

  • Sole Florentine Stuffed with spinach and tomato topped with mornay sauce

  • Baked Stuffed Lobster 1 ½ lb Lobster Stuffed with bread crumbs, 2 oz of Lobster Meat, scallops, and baby *shrimp Served with rice and Chef’s choice of vegetable

La Forge Casino Restaurant:

  • Breakers Fish Sandwich: Fresh fried haddock, melted Swiss, coleslaw, tartar sauce on brioche

  • Portuguese Cod: Fresh cod cooked in a flavorful broth with onions, peppers, garlic, saffron, potatoes, and clams

Le Central:

  • Lobster Bisque

  • Grilled SwordfishWich: Grilled local swordfish on brioche w/ lemon-caper aoli, boston lettuce, tomato, & house frites

  • Grilled Swordfish: pistou, ratatouille & crisp polenta

The Lobster Pot:

  • Mushroom Ravioli ~ Pan Seared Scallops, Beurre Blanc


  • Localz Rhode Island Stuffie- Stuffed Quahog made in house, loaded with chopped quahog and chourico.

  • Portuguese Littlenecks- Littlenecks perfectly paired with spicy chourico, steamed in white wine, garlic & crushed red pepper broth served with a loaf of crunchy French bread.

  • Lobster Mac & Cheese- Fresh lobster tossed with cavatappi noodles smothered in our rich homemade cheese sauce, topped with buttered bread crumb and baked to perfection.

  • Seafood Scampi- *Shrimp, scallops, and lobster sautéed with tomatoes, garlic, butter, & white wine sauce served over linguini.


  • Pan roasted cod rissoto- mushroom risotto in a smokey bacon beurre blanc & russet chips

Midtown Oyster Bar:

  • COD CHOWDER- New England Cream Style, Bacon Garnish

  • BUFFALO FRIED OYSTER w/ Blue Cheese Slaw

  • FRITTO MISTO w/ Fried Oysters, Calamari, Smelts & *Shrimp French Fries, Sauce Remoulade

  • SHRIMP & CALAMARI LINGUINI Sautéed *Shrimp and Calamari w/Lemon & Garic

    California Virgin Olive Oil Fresh Pasta, Herb Gremolata

  • PORTUGUESE STYLE PORK & CLAMS- “ Porco Alentejana” 8 Littlenecks Simmered w/Pork Medallions Tomato-Red Pepper Gravy, Chourico Sausage & Potatoes

The Mooring:

  • Lobster Bisque- garlic croutons

  • Littleneck’s on the half-shell- cocktail, lemon

  • Clam Chowder

  • Mussels Frites- Mussels fra diavolo, garlic and herb shoestring fries, citrus saffron mayo 

  • Flounder Franchese- Linguini, lemon-caper-butter sauce, tomatoes, parsley 

Quito’s Restaurant:

  • CLAM CAKES- Six of our signature clam cakes. Dough-filled with fresh chopped clams, fried until golden brown. Served with our house made tartar sauce for dipping.

  • CUP OF CHOWDER-Your choice of New England style, Manhattan style or Rhode Island style

  • SEAFOOD MEDLEY-A perfectly portioned lunch size of our seafood medley a classic pasta dish that is filed with seafood. Native Littleneck clams, *jumbo shrimp, and sea scallops tossed in your choice of garlic, white wine scampi sauce or tomato and garlic zuppa sauce, served over thin spaghetti

  • FRIED WHOLE CLAM ROLL Local clams ae lightly batters and fried in a toasted brioche roll served with French fries or coleslaw

  • QUITO’S SEAFOOD STEW Tomato based stew filled with a plethora of seafood; calamari, lobster, swordfish, scallops, *shrimp and cod.

  • LOBSTER BISQUE- Our lobster bisque is creamy and full of large pieces of fresh lobster meat

  • BACON WRAPPED SCALLOPS-Atlantic sea scallops wrapped in thick cut applewood smoked bacon and baked until crispy & served drizzled with a sweet teriyaki honey glaze

  • CALAMARI APPETIZER-Fresh squid lightly fried and served with our hot pepper marinade & marinara sauce on the side

  • GRILLED SWORDFISH Thick Atlantic Swordfish steaks are seasoned generously with cajun spices and garlic. served with rosemary fingerling potatoes & roasted asparagus

  • STEAMED LOBSTER DINNER- A locally caught 1 1/2lb lobster is steamed and served with fries and coleslaw

  • STUFFED FILET OF SOLE AND *SHRIMP- Fresh Atlantic Sole filled with our house seafood stuffing made of scallop, lobster, *shrimp, crabmeat and cracker crumbs. Accompanied by three stuffed jumbo Atlantic *shrimp. Baked in a creamy lobster sauce & topped with breadcrumbs. Served with garlic broccoli & smashed potatoes.

  • PAN SEARED TRIO-Fresh Sea Scallops, Atlantic cod and, *shrimp are pan seared in garlic, olive oil, white wine and herbs. Served along side garlic steamed broccoli and smashed red bliss potatoes

  • FRIED COMBINATION PLATTER-Lightly battered and fried platter of three seafood options. We added a third choice in honor of restaurant week and the end of a fantastic season! Served with our house made coleslaw and French fries. Pick any THREE options and enjoy: (Whole Clams, Clam Strips, Atlantic Scallops, Calamari, Jumbo Shrimp, Oysters, Cod)

The Red Parrot:

  • Lobster Nachos- Tender sweet lobster meat sautéed in garlic and butter with sun dried tomato pesto cream, baked with mozzarella and jack cheeses, melted over tortilla chips and topped with scallion in a lunch portion.

  • Pan Seared Scallops- Pan seared scallops caramelized and served over wilted greens, drizzled with a spicy plum sauce.

The Safari Room:

  • Stuffed quahog: chourico, Portuguese sweet bread stuffing, garlic butter and sweet pepper relish

  • Fish & Chips: lightly battered and deep fried Atlantic haddock, kettle chips, kale slaw, lemon and tartar sauce

  • Fried Point Judith Calamari: topped with roasted tomato, Greek olives, fresh basil, balsamic syrup and garlic aioli

  • Seared Sea Scallops: Georges Bank sea scallops, fried pork belly, creamed corn, roasted jalapeño peppers

Salt Water Restaurant:



Salvation Cafe:

  • Oysters ( Blue Hill, Narragansett)

  • Local Teriyaki Monkfish- lemon coconut rice, crispy spinach, pickled ginger + sesame sriracha aioli

  • Cajun Jambalaya= smoked tomato and jalapeño nage, littleneck clams, shrimp*, andouille sausage, chicken thigh, andouille sausage, fish, roasted garlic, okra + red beans & yellow rice

Scales & Shells:

  • Lobster Cod Croquettes w/ dill cream sauce

  • Mussels au Gratin broiled w/ garlic butter & pecorino

  • Sea Storm Soup local fish, clams & mussels

  • Pan Seared Cod w/ warm tomato vinaigrette served over pasta




Speakeasy Bar and Grill:

  • Fried Calamari - Pineapple - Banana Peppers - Sweet Chili Sauce

  • Grilled Pizza - Fennel Cream - Native Lobster - Button Mushroom - White Truffle Oil

  • Speakeasy Stuffed Quahog

  • Maine Crab Cake - Kimchi - Sriracha Mayo

  • Sautéed Calamari - Chinese Five Spice - Brown Butter - Almonds - Currants - Hummus - Pita

  • Lobster Salad Roll or Warm Buttered Lobster Roll

  • Lobster Gnocchi- Poached Lobster - Lobster Cream - Tomatoes - Button Mushrooms - Potato Gnocchi

Stoneacre Brasserie:

  • Monkfish with lobster butter, trout roe and local vegetables

TSK-Thames Street Kitchen:

  • steamed littlenecks -kale, shishito, sourdough

  • scallops- parsnips, brussels sprouts, pistachio

  • grilled lobster (supplement charge $10) miso butter, baby leeks, roe

The Wharf Pub:

  • PUB STYLE FISH AND CHIPS with fresh Atlantic cod in our Cisco Grey Lady beer batter served with fries, mustard slaw, lemon and house tartar sauce

  • TENDER GRILLED RI CALAMARI over baby white beans and local kale with citrus beurre blanc

The White Horse Tavern:

  • Lobster Bisque- Native Lobster, Cream, Sherry

  • Native Pt Judith Catch of the Day- Caramelized Cauliflower, Root Vegetables, and Hazelnuts

  • Native Lobster and Shellfish Stew- Native Lobster, Scallops and Clams, Saffron, Tomato, Carrot, Onion, Fennel and Confit Potato. Puff Pastry

Local Seafood Guide for Participating Restaurants

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