Private Dining Menus
The Local 121 private dining room, a historic speakeasy located on the lower level of the restaurant, can accommodate 16 to 60 guests for a sit down dinner and up to 100 guests for a cocktail party. The Speakeasy is fitted with state of the art audiovisual equipment and features a private bar and separate sound system.
Local 121's environment is illuminated by Chef Dave Johnson's inspired American cuisine celebrating locally harvested, naturally raised ingredients and our staff's unprecedented hospitality. Our seasonal menus, are based on the finest ingredients at the daily market and thus subject to change.
For private dining inquiries, please contact Emily Carpentieri at ecarpentieri@local121.com or by calling 401-274-2121, extension 10.
Cocktail Party Menus
Cocktail Party Appetizer Package One
$20 per person
| Choose three: | - White bean crostini, tomato confit, olives - Crispy chickpea polenta, roasted red peppers, feta - Twice baked cocktail potatoes, shelburne farms cheddar, creme fraiche, chives - Butternut squash shooters, creme fraiche, chives - Endive spears, whipped herb cheese, crispy mushrooms -Tempura cauliflower fritters, harissa aioli |
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| Choose three: | - Deviled eggs, pickled beets, horseradish - Coq au vin croquettes, red wine braised chicken, leeks, mushrooms - Mushroom dumplings, soy ponzu - BLT gougeres, cheddar cheese puff, crispy bacon, tomato jam, baby arugula - Cheddar cheese gougeres, savory apple butter, pickled onions - Moroccan meatballs, cumin, garlic, cinnamon, tzatziki |
Cocktail Party Appetizer Package Two
$30 per person
| Choose two: | - White bean crostini, tomato confit, olives - Crispy chickpea polenta, roasted red peppers, feta - Twice baked cocktail potatoes, shelburne farms cheddar, creme fraiche, chives - Butternut squash shooters, creme fraiche, chives - Endive spears, whipped herb cheese, crispy mushrooms - Tempura cauliflower fritters, harissa aioli |
| Choose two: | - Deviled eggs, pickled beets, horseradish - Coq au vin croquettes, red wine braised chicken, leeks, mushrooms - Mushroom dumplings, soy ponzu - BLT gougeres, cheddar cheese puff, crispy bacon, tomato jam, baby arugula - Cheddar cheese gougeres, savory apple butter, pickled onions - Moroccan meatballs, cumin, garlic, cinnamon, tzatziki |
| Choose two: | - Sesame scallop toasts - Roast beef finger sandwiches, horseradish cream, watercress - Duck confit potstickers, napa cabbage, plum sauce - Mini fresh lobster rolls, celeriac remoulade, lemon - Rhode Island seafood cake, scallops, crab, cod, celeriac remoulade |
The following plates can be added on individually
| -Roasted Market Vegetables, a selection of seasonal roasted vegetables, roasted garlic aioli or balsamic vinegar and olive oil - Meze Platter, roasted red peppers, marinated Narragansett Creamery feta, olive tapenade, crostini - Charcuterie Platter, housemade chicken sausages, duck rillettes, pate de campagne, mustard, apple butter, crostini - Phyllo Wrapped Chevre, warm goat cheese, wildflower honey, toasted pecans - Brie en Croute - Smoked Bluefish Pate - Pat's Pastured Chicken Liver Pate, bacon onion jam - Spiced Mixed Nuts - Marinated Olives
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Cocktail party appetizer menus are available for parties from 20 to 100 guests. Pricing based on a two hour party and does not include tax or 20% gratuity added to final bill. Custom packages available. Our chef is happy to create new items to suit your tastes. Beverages sold separately and agreed upon prior to event.
Private Party Dinner Menus
Three Course Menu
$35 per person
| First Course | ||
| Choose One: | - Baby Red Romaine Caesar Salad - Big Train Farms Mesclun Salad - Butternut Squash Puree, brown butter, creme fraiche, chives |
| Second Course | ||
| May Choose Three: | - Pumpkin and Hen of the Woods Mushroom Risotto, atwells gold cheese, chives - Chickpea Fried Point Judith Cod, olives, capers, fennel, jacobs cattle beans, tzatziki - Local 121 Meatloaf, potato puree, baby carrots, great hill blue cheese, stout gravy - Grilled Chicken Paillard, sweet potato puree, braised winter greens, chicken jus |
| Third Course |
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| Choose One: | - Creme Fraiche Cheesecake - Seasonal Bread Pudding |
$45 per person
| First Course |
||
| Choose One: | - Big Train Farms Mesclun Salad, roasted shallot vinaigrette - Baby Romaine Caesar Salad - Butternut Squash Puree, brown butter, creme fraiche, chives |
| Second Course | ||
| May Choose Three: |
- Pumpkin and Hen of the Woods Mushroom Risotto, atwells gold cheese, chives - Roasted Giannone Farms Statler Chicken, sweet potato puree, wild mushrooms, mushroom jus - Chickpea Fried Point Judith Cod, olives, capers, fennel, jacobs cattle beans, tzatziki - Braised Pineland Farm Short Ribs, whipped potatoes, swiss chard, red wine jus - Local 121 Meatloaf, potato puree, baby carrots, great hill blue, stout gravy - Grilled Long Island Duck Breast, pickled turnips, lentil puree, bosc pear mostarda |
| Third Course | |||
| Choose One: | - Creme Fraiche Cheesecake, seasonal fruit compote - Chocolate Cheesecake, triple berry sauce, whipped cream - Warm Seasonal Fruit Crisp - Double Chocolate Bread Pudding |
Chef's Table Menu
priced accordingly
Local 121 Event Coordinator and Executive Chef Dave Johnson will create a seasonal menu tailored to your preferences and market availability. From poached butter lobster to prime rib, house made sausages to exquisite desserts and artisanal cocktails, each menu is designed to suit your tastes. Starting at $60 per person.
Private dinners available for parties from 16 to 60. Buyouts may be available, please inquire. Menus are seasonal and subject to change. Custom packages available. Pricing does not include tax or 20% gratuity added to the final bill. Beverages sold seperately and agreed upon prior to event.
