Menu

The Conservatory

  • Breakfast – 7:30am – 10:30am (Daily)

  • Brunch – 11:00am – 2:00pm (Saturdays and Sundays)

  • Lunch – 12:00pm – 3:00pm (Daily)

  • Call to inquire or make a reservation, 401.846.6200

Coffee

Drip COFFEE

  • 6

DECAF Drip COFFEE

  • 6

Iced Coffee

  • 6

FRENCH PRESS

  • 14

Cappucino

  • 8.5

Latte

  • 8.5

Americano

  • 8.5

Matcha Latte

  • 8

Tea

Herbal & Green Teas

  • Organic Vanilla Rooibos | organic rooibos, madagascar vanilla, and organic flavors

  • Peppermint | organic peppermint leaves, watermint, spearmint, and menthol

  • Chamomile Blossoms | organic chamomile, organic lavender, and organic rose petal

  • Color of the Year | butterfly pea flower, lemon verbena, lemongrass, rose petal, and firmenich

  • Auberge Green | green tea, orange and pear flavors

    low caffeine

  • 6

Black Teas

  • Masala Chai | black tea, cinnamon, cardamom, cloves, nutmeg, ginger, star anise, licorice, chicory, and natural flavors

    high caffeine

  • English Breakfast | organic black tea, and organic cornflower petals

    high caffeine

  • Earl Grey with Lavender | organic black tea, lavender, and natural bergamont oil

    high caffeine

  • Mad Hatter’s | organic black tea, essential oils of passion, fruit and vanilla, and marigold flowers

    high caffeine

  • 6

Brunch

YOGURT PARFAIT

  • granola, seasonal fruit, and wildflower honey
  • 14

COCONUT CHIA PUDDING

  • goji berry, coconut, banana
  • 14

SMOKED SALMON EVERYTHING BAGEL

  • scallion cream cheese, capers, onion, and tomatoes
  • 18

CUSTARD FRENCH TOAST

  • brioche, whiskey and vanilla, vermont maple syrup
  • 19

AVOCADO TOAST

  • grains, sprouts, onion, and cilantro

  • add egg | 5

  • 19

LOCAL EGGS ANY STYLE

  • bacon or sausage, and toast, potatoes, salad
  • 24

EGGS BENEDICT

  • poached eggs, smoked ham, english muffin, hollandaise, potatoes, salad
  • 24

FRIED EGG SANDWICH

  • brioche bun, sausage or chorizo, and vermont cheese, potatoes, salad
  • 19

FULL MONTY

  • two eggs any style, beans, mushroom, fried tomato, bangers and rashers
  • 25

Sides

FRESH SEASONAL FRUIT

  • 12

BUTTERMILK AND CURRANT SCONE

  • 9

BANANA WALNUT BREAD

  • 8

SMOKED SALMON

  • 10

CHICKEN SAUSAGE

  • 7

OLD SMOKEHOUSE BACON

  • 6

DUCK FAT POTATOES

  • 7

SLICED HAM

  • 6

Entrées

GEM LETTUCE CAESAR SALAD

  • parmigiano reggiano, sourdough croutons (GF, DF*)

  • add chicken | 12

  • add lobster | 18

  • 18

GRILLED CHICKEN BLT

  • heirloom tomato, lettuce, mayo, smoked applewood bacon, served with kettle chips
  • 26

SHRIMP AND GRITS

  • marsh hen white grits, carolina shrimp, bacon, scallion, tomato and red pepper
  • 32

NEW ENGLAND CLAM CHOWDER

  • quahog, bacon, fennel
  • 19

ROYALE WITH CHEESE AND FRIES

  • double patty, cheddar, jalapeño special sauce, fries
  • 28

Dessert

STICKY TOFFEE PUDDING

  • spiced date cake, caramel ice cream, toffee sauce
  • 16

CHOCOLATE NEMESIS

  • flourless dark chocolate tart, mascarpone, hazelnut
  • 16

ARTISINAL CHEESE PLATE

  • RI honey, house made jam
  • 25

Cocktails

MIMOSA

  • 16

BLOODY MARY

  • 16

APEROL SPRITZ

  • 16

GARDEN SPRITZ

  • sparkling wine, orange, chamomile, cardamom
  • 17

MONKEY BUSINESS

  • rye, banana, walnut, cold brew - with or without cream
  • 16

SATURDAY MARTINI

  • gin, orange liqueur, lemon, orange marmalade
  • 16

SUNDAY NEGRONI

  • a negroni but for brunch
  • 16

*Consuming raw or undercooked meat, seafood, or eggs may increase your risk fo foodborne illness. *Please inform vour server of any food allergies or dietary restrictions