Newport Restaurant Week at One Bellevue

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Hotel Viking Chowder

One Bellevue at Hotel Viking is a proud participant in this spring’s Newport Restaurant Week happening from March 27 – April 7.

This culinary celebration happens twice a year and participating restaurants around town feature three course price fix meals to entice you try something new or bring you back to your staple favorite restaurant in town. If you don’t think dining just with us is enough, we agree! Come spend the night and have a lunch and dinner elsewhere too.

The full list of Newport restaurant week participants and their menus might get you excited!

Make your overnight reservation at Hotel Viking.

As for our menu, Chef Barry Correia has put together a lovely price fix menu for both lunch and dinner with choices for different types of diner palates. Featuring a three course prix fixe menu for lunch ($16) or dinner ($35), you can’t miss this restaurant week selection.

Newport Restaurant Week Spring 2017

Lunch:

First course is a choice of creamy New England Chowder or a Spring Wedge Salad featuring iceberg, spring ramps, apple smoked bacon, blue cheese, chunky blue dressing and balsamic reduction.

Second course is a bowl of Award winning chili with three beans, pancetta, Italian sausage and chipotle served in a bread bowl or a Grass fed Pretzel Burger with Wisconsin cheddar, Pretzel roll, grilled onions, cole slaw and fries or a Newport Storm Fish n; Chips with fries, coleslaw and tartar sauce.

Dessert is a Blondie with caramel sauce and whipped cream.

Dinner:

First Course is your choice of Broccoli, Cheddar, and Salsify Soup, a creamy puree with orange cheddar cheese, broccoli, salsify root; Classic Caesar Salad with romaine hearts, herb croutons, baked parmesan, caesar dressing; or Portuguese Style Mussels in a Vino Verde white, garlic, olive oil, chorizo, diced tomato, parsley and chili flakes

Main Course features your choice of Pistachio Crusted Salmon, a pan seared finished with a garlic lemon coconut cream sauce and topped with fried spring leeks; Pub Steak Sirloin Au Poivre with peppercorns, shallots, cognac cream sauce; or Orange Chicken Statler with orange marmalade glace, wilted spinach and shitake mushrooms

Dessert features a double chocolate spoon cake with raspberry coulis

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