• Full Service Bar

• Open Daily from 7am - 9pm

• Fireplace

• Outside Deck Available Year Round

• Keno

• Rhode Island Lottery Tickets Sold

1 egg w/ toast

$2.75

2 eggs w/ toast

$2.95

3 eggs w/ toast

$3.25

Omelettes

3 Veggies w/ toast

$4.95

2 Veggies & 1 meat selectionw/ toast

$5.95

Specials

Sweet Bread French Toast

$5.25

Spinach & Eggs w/ Toast (scrambled or fried)

$4.50

Steak & Eggs w/ toast

$7.95

Side Orders

Homefries

$1.00

English Muffin

$1.50

Muffins, Bagels, Bolos

$1.75

Egg Beaters

$1.25

Veggie Choices:

Spinich, Onion, Pepper, Mushroom, Tomato, Broccoli

Cheeses:

American, Provolone, Swiss, Parmesan

Taxes Included

Appetizers

Homemade Soups

Chicken Wings

$5.95

Cup

$2.95

Chicken Tenders

$6.50

Bowl

$3.95

Buffalo Tenders

$6.95

Chowder or Chili

Fried Calamaru

$8.95

Cup

$3.95

Super Nachos

$8.95

Bowl

$4.95

French Fries

$1.95

Salads

Shrimp Cocktail (8)

$9.95

Antipasto

$7.95

Little Necks in Garlic & Oil

Garden Salad

$4.95

    Half Shell

$7.95

Caesar Salad

$5.95

    Garlic & Oil

$8.95

Extras

    Casino

Sandwiches

Cheese

$0.75

Hot Dog

$2.95

Blue Cheese

$0.95

Hamburger

$4.95

Mushrooms

$0.95

Grilled Chicken

$5.95

Bacon

Rib Eye Steak

$7.95

Italian Grinder

$6.95

Tuna

$5.95

Specials

Chicken Parmigiana

$6.95

Fish & Chips

$7.95

Baked Ham

$5.95

Windmill Chicken

$8.95

Baked Scrod

$11.95

Pork Chops

$11.95

Angel Hair Pasta

served with

Meatballs

$5.95

Broccili & Garlic

$5.95

Broccili, Garlic & Chicken

$8.95

Chicken Parmigiana

$7.95

Little Neck Clams

$10.95

Shrimp Scampi

$12.95

Seafood Special

$14.95

Call in your order To Go  245-1463
Customers who are vunerable to food bourne illnesses should only eat Seafood and other food from animals thoroughly cooked.
Taxes Included.

    In 1781, Gen. George Washington visited troops encamped on Windmill Hill during the Revolutionary War. Today, a charming farmhouse-style golf clubhouse and restaurant sits on the hill surrounded by a nine-hole golf course.
     The glassed-in dining room one the second floor opens onto a deck and handicapped ramp with fantastic views of the rolling greens studden with pine trees. The deck is edged with sunflowers, cosmos and baby evergreen tress. Flowers ring the three-story clubhouse right down to the hens and chicks planted in golf shoes that greet visitors on the front porch.
      A large var on one side of the dining room added to the convivial atmosphere as golfers drifted in from the course and couples arrived for dinner. The bright room features large round tables and comfortable blonde wooden chairs. We started with a wine and iced tea, but there is a full bar with salt-rimmed margaritas were served at the adjointing table.
    A banquet room upstairs offers space for weddings, showers and rehearsal dinners and boasts the same gorgeous views.
      Specials include stuffies, garden  salad, American Chop suey, Baked Scrob and Angel Hair Pasta.

    The same menu is served for lunch and dinner and features chicken wings and tenders, buffalo tenders, calamari, nachos, shrimp cocktails, french fries, steamers, little necks in garlic and oil, quesadillas, homemade soup, chowder, chili, antipasto, and Caesar and garden salads.
    Those with more of an appetite can choose from hot dogs, hamburgers, Italian grinders and grilled chicken, reibeye steak, tuna, baked ham and chicken parmigiana sandwiches. Dinners feature fish and chips, baby back ribs, baked scrod, grilled pork chops and a variety of angel hair pasta dishes topped with meatballs, broccoli and garlic (or broccili, garlic and chicken), chicken parmigiana, littlenecks, shrimp scampi and a seafood special.
    The quesadillars are so popular, we order some for an appetizer. Cheese, chopped tomatoes and scallions, black

 olivers and jalapeno peppers are sandwiched between fresh flour tortillas and baked until hot and bubbly. Sides of sour cream and salsa will cool these firecracker quesadillas down. For a little extra. you can add chicken or steak.
    Foloowing salads, we tried the popular baked scrod. The casserole dish was piping hot and the scrod was topped with buttery crumbs and served with lemon wedges, a baked potato and fresh steamed broccoli (other choices were spinach or mixed veggies).
     Chicken Parmigiana was fork tender and topped with lots of melted mozzarella and a fresh marinara sauce over a big mound of al dente angel hair pasta.
     A chocolate chip sundae was offered for dessert, but we were too full. Maybe next time, because the dishes at Windmill Hill are freshly prepared from scratch, reasonably priced, and the services is attentive and friendly.
     As the three-quarter moon brightened and rose in the eastern sky, the last stragglers came in from off the course. We finished off our drinks and decided to return soon for lunch out on the deck on a Sunday afternoon.