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 - 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: |
- Local Greens Petite Salad, seasonal pickle, white balsamic vinaigrette |
| Second Course | ||
| May Choose Three: | - Herb Polenta, smoked portabella mushroom ragu, roasted tomatoes, pearl onions, arugula - Pan Roasted Giannone Farms Statler Chicken Breast, asparagus, fingerling potatoes, hen of the woods mushrooms - Roasted Codfish, roasted tomatoes, cannellini beans, fennel, salsa verde - Pineland Farms Red Wine Braised Beef, carrot puree, broccoli raab, radish gremolata |
| Third Course |
||
| Choose One: | - Valrhona Chocolate Fallen Torte, toasted almond ice cream, cherry gastrique, cocoa nib brittle - Vanilla Bean Semifreddo, seasonal fruit, meringue crumble |
$45 per person
| First Course |
||
| Choose One: | - Local Greens Petite Salad, seasonal pickle, white balsamic vinaigrette - Romaine Salad, Atwell's Gold, garlic crouton, lemony caesar dressing - Potato Leek Soup, gruyere fritter, chili oil, poppy seeds |
| Second Course | ||
| May Choose Three: |
- Herb Polenta, smoked portabella mushroom ragu, pearl onions, arugula - Pan Roasted Giannone Farms StatlervChicken Breast, fingerling potatoes, aparagus, hen of the woods mushrooms - Roasted Codfish, roasted tomatoes, fennel, cannellini beans, salsa verde - Pan Roasted Long Island Duck Breast, chickpea puree, pomegranate molasses, rainbow swiss chard - Pineland Farms Red Wine Braised Beef, carrot puree, broccoli raab, radish gremolata - Prime Rib, whipped potatoes, baby carrots, red wine glazed pearl onions |
| Third Course | |||
| Choose One: | - Valrhona Chocolate Fallen Torte, toasted almond ice cream, cherry gastrique, cocoa nib brittle - Vanilla bean Semifreddo, seasonal fruit, merinque crumble |
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.
