Dinner Menus in Rhode Island
The state of Rhode Island has always been distinguished by its cuisine, characterized by many delicacies. Any Rhode Island dinner menu worthy of being called that must include sea products in it, such as fried calamari, shrimp and bean, clams pancetta, stuffed quahogs, snail salad, clam sauce, squid marinara, shrimp and scampi, shrimp and rabe, shrimp primavera, shrimp and squid, crab cakes, Kilbeggan salmon, fish ships, shrimp cocktail, smoked salmon, steamed mussels, seared scallops, quahog chowder, lobster bisque, lobster stew, lobster salad, braised haddock, bouillabaisse, roasted cod, shrimp foster, glazed shrimp, sea bream, branzino, and many more sea related dishes.
Of course there are other types of meat available, such as chicken. Among these dishes are chicken penne, misto salad, chicken madeira, chicken diane, picotta with chicken, marsala, casserole, zingarella with chicken, chicken italiano and chicken parmigiana. Other frequently enjoyed plates are the pepperoni bruschetta, spinach salad, Caesar salad, antipasto, sausage and beans, penne fagioli, veal spezzato, pasta marinara, puttanesca, veal parmigiana, picotta with veal, zingarella with veal, saltimbocca, francaise and many, many more.
But going back to see food, particularly lobster. The quality of a lobster is higher if it is bought alive and cooked the same day. That is why, in many restaurants, customers are allowed to choose their own lobster from a tank, where it must be active and curl its tail when taken out of the water, to make sure that it is indeed alive. Lobsters can be boiled, steamed or grilled. Boiling requires two quarts of water for every pound and enough salt to approximate seawater. After being put in the boiling water the lobster will continue to boil in the shelf, so removing early is always better than overcooking. Steaming is done with a few inches of salt water in a large pot. For grilling, the lobster is cooked for ten minutes on a hot grill with sauces, herbs and spices.