Charming colonial Inn minutes from Providence, Brown, RISD & Johnson & Wales University.  Unique overnight packages. Our traditional guest rooms are elegant and spacious. Many feature French doors that separate the living and sleeping areas. Our Executive Suites and Deluxe rooms with newly renovated bathrooms, refridgerators and brand new flat screen televisions are perfect for any occasion. Along with the rooms we offer airport shuttle for a nominal fee, complimentary continental breakfast, fitness center and use of nearby healthclub with pool. Our Restaurant Audrey's features creative American cuisine and a brand new menu ranging from $15 to $26.

Audrey's Restaurant features creative American cuisine and a brand new menu ranging from $10 to $25.
  
Appetizers
 
Cheese Sampler                                                             8       16for two
Great Hills Blue, Atwells Gold Cheddar,
New England Soft Goat’s Milk Cheese
served with a selection of our own fruit
preserves and French bread
 
Charcuterie                                                                     8         16for two
selectionsfrom Daniele Prosciutto
of Pascoag, Rhode Island
Prosciutto, Capocollo, and Sopressata, drizzled
with fig puree and parmesan-reggiano cheese served
with stuffed cherry peppers, risotto bites, marinated
olives and warm ciabatta bread
 
Narragansett Little Necks                                         10
steamed with onions, garlic, chorizo and white wine
tossed with diced peppers, spring onions, cilantro and
served with grilled focaccia
 
Point Judith Calamari Portuguese Style               10
sautéed pepperoncini, chorizo, onions,
and garlic, tossed in a white wine beurre blanc sauce
 
Lobster Raviolis                                                            10
fresh pasta filled with lobster meat and ricotta cheese,
served with a pink brandy cream sauce

Sandwiches All sandwiches are served with french fries and coleslaw
 
Brandt “True Natural” Beef Burger *                                                                   9
a six-ounce ground patty with crisp lettuce, vine ripe tomato, and red onion,
served on a caramelized onion roll with choice of American or Swiss  cheese
 
Rhode IslandLobster Salad                                                                                    16
local lobster meat tossed with just a hint of lemon mayonnaise, served on a
toasted Brioche roll
 
TurkeyWrap                                                                                                                  7
served with apple wood smoked bacon, lettuce, and tomato aioli
 
Iron Skillet Chicken                                                                                                   10
boneless breast of chicken topped with apple wood smoked bacon, maple
baked beans, baby arugula, and vine ripe tomato served on toasted ciabatta roll
 
Chef Selections
 
Grilled New YorkStrip Steak *                                                                                      25
a twelve-ounce strip served with tri colored potatoes, broccoli rabbi,
wild mushrooms and finished with a cabernet wine thyme reduction,
served with a goat cheese turnover
 
Pan Seared “Wild Caught” Salmon*                                                                           17
pan seared and drizzled with lemon chipotle glaze served
with tri colored potatoes, and arugula
 
HickorySmoked “Natural” Statler Breast of Chicken                                       18
served with maple baked beans, baby arugula, and homemade buttermilk corn bread
 
Cioppino SeafoodStew                                                                                                      18
a variety of shrimp, littleneck clams, calamari, and mussels simmered in a
white wine tomato broth and served with a toasted hearty baguette

 Grilled Pizzas
 
Sweet Italian Sausage & Three Cheese Pizza                   9
roasted garlic ricotta, cheddar, and mozzarella served with
house made marinara
 
Broccoli Pizza                                                                             9
broccoli, vine ripened tomatoes and roasted garlic ricotta
layered with basil and a drizzle of extra virgin olive oil
 
Chefs Selection                                                                        12
Try it you will like it!
 
Soups & Salads
 
Mixed Garden Salad                                                                  8
tossed with roasted tomatoes, and shitake mushrooms topped with
shredded watermelon radish and a white wine vinaigrette
 
Hearts of Romaine Caesar                                                       8
crisp hearts of romaine served with focaccia croutons,
shaved parmesan reggiano, and our white balsamic Caesar dressing
 
New EnglandSeafood Chowder                                             6
local cod, clams, and shrimp balanced with
sweet onions, celery, herbs, and finished with potatoes and cream
 
Soup of the Day                                                                            6
ask your server for today’s selection