Fresh, light, coastal food in the prettiest space on the harbor
A Fine Dining Restaurant RI
Newport's buzziest restaurant is inside the award-winning Gardiner House hotel and is led by acclaimed chef Somoza, whose culinary expertise has had him cooking for dignitaries and royals around the world. The food at Flora is inspired by Mediterranean cuisine, drawing from rich flavors and culinary traditions of Marbella, Saint-Tropez and Capri. The menu reflects the freshest offerings from Rhode Island's local farms, fisherman and producers. Locals and travelers come for the food and stay for the like-no-other interiors and harbor views.




Hours of Operation
Sunday 4pm-9pm
Monday closed
Tuesday-Thursday 4pm-9pm
Friday & Saturday 4pm-10pm
Reservations are highly encouraged.
Our Menu
Select a Menu:
Breakfast
SUNDAY BRUNCH MENU
11am to 2:30 pm (Only offered on Sunday)BREAKFAST MENU
8am to 10 am (Monday through Sunday)
Hotel guests will be able to enjoy the menu which are included in their rate
And for non-residents we will charge as followsFULL BREAKFAST 44
• Includes continental, one hot item, drip coffee, one artisan coffee per personCONTINENTAL BUFFET, JUICE, DRIP COFFEE 26
• Artisan coffee extra chargeARTISAN COFFEE 8
• Cappuccino, Latte, Americano, EspressoTHE OFFERING AS FOLLOWS
Continental Buffet
Croissants
Pans Aux Chocolate
Natural Yogurt
Granola
Pineapple
Melon Cantaloupe
Melon Honeydew
Strawberries
Coffee
Decaf
Oj
Water
Hot Water
Tea Tray
Milk Whole
Half And Half
Oat Milk
1% MilkALL TABLES WILL RECEIVE SET OF TOAST (2 PER PERSON)
Raspberry jam
ButterKITCHEN CAN OFFER THESE ITEMS OFF MENU
EGGS ANY STYLE
• Fried or scramble with temperatureBOILED EGGS (10 minutes wait)
BACON
MONDAY
• Spinach goat cheese omelet
or
• Waffles, strawberry compote, Chantilly creamTUESDAY
• Chorizo scramble eggs
or
• Vanilla pancakes, blueberry compoteWEDNESDAY
• Avocado on sourdough toast, 2 poached eggs, crispy maple bacon
or
• Vanilla bean French toast, maple syrup, creamTHURSDAY
GUATEMALAN BREAKFAST
• Tortilla, fried eggs, refried beans
or
• Chocolate pancakes, whipped creamFRIDAY
• Fried eggs, Corn beef hash
or
• Cinnamon French toast, fresh strawberriesSATURDAY
• Cheddar and tomato omelet
or
• Blueberry wafflesSUNDAY
• Egg benedict, hollandaise sauce
or
• Pancakes with fresh strawberries, vanilla creamSunday Brunch
LOCAL OYSTERS 4.00 EA.
GREEK YOGURT, GRANOLA, FRESH BLUEBERRIES 18
HOUSE-MADE PASTRY & BREAD BASKET 18
BRUNCH SALAD 24
• Frisee, Mixed Greens, Guanciale Lardons, Croutons, Poached EggEGGS BENEDICT 24
• Plancha Ham, Sourdough, Hollandaise SauceEGGS FLORENTINE 22
• Poached Eggs, Spinach, Sourdough, Hollandaise SauceAVOCADO TOAST 22
• Sourdough, 2 Poached EggsSMOKED SALMON 28
• Toasted Bagel, Cream Cheese, Lemon, CapersSTEAK BURGER 28
• Cheddar Cheese, Caramelized Onion, Flora Sauce, Toasted Kaiser BunPAN CON TOMATE 24
• Iberico Ham, Tomato, Toasted SourdoughPOUNDED FILET 40
• 40 8oz.Filet, Mixed Garden SaladCHICKEN PAILLARD 30
• Crispy Green Salad, Lemon, ParsleyLINGUINI CARBONARA 30
• Guanciale, Pecorino Romano, Poached EggSIDES
BAGEL & CREAM CHEESE 10
SIDE SMOKED SALMON 16
BACON 8
BROCCOLINI 10
MIXED GREENS 10BRUNCH COCKTAILS
Without alcohol, brunch is just a sad breakfast.AGUA DE VALENCIA 20
• OJ, Scarpetta Prosecco, Dry Curacao, SugarGH SIGNATURE BLOODY MARY 18
• Tito's, House-Made Bloody Mix, Olives, Celery, OnionBLOODY BULL 20
• Tito's, House-Made Bloody Mix, Beef Bouillon, Pickle SpearBULL "SHOT" 18
• Tito's, Beef Bouillon, Horseradish, Worcestershire, Tabasco, Lemon, SherryBLOODY CAESAR 18
• Stoli, Clamato, Lemon, Old Bay RimBLOODY MARIA 18
• Corralejo Blanco Tequila, House-Made Bloody Mix, LemonCAFÉ CARAJILLO 18
• Rum, Brandy, or Whiskey, Americano Coffee, ChantillyTINTO DE VERANO 18
• Red Wine Sangria, Peach, Cinnamon, NutmegOTHER BRUNCH BEVERAGES
Coffee 4
Espresso 8
Cappuccino 8
Latte 8
Tea Service 8
Ask for Daily Selection FRESH JUICES 3
• Orange, Tomato, Cranberry, Pink GrapefruitCrudo Bar
FRESH LOCAL OYSTERS* (EA) 4
• Mignonette, Cocktail Sauce, LemonJUMBO GULF SHRIMP COCKTAIL 26
• Cocktail Sauce, Cilantro Aioli, LemonLOBSTER TAIL 28
• Cilantro Aioli, LemonMARISCADA* 78
• Oysters, Lobster Tail, Jumbo Gulf Shrimp, Mignonette, Cocktail Sauce, Cilantro Aioli, LemonTUNA TARTARE 20
• Sriracha Sauce, Scallions, Corn, Crispy Wonton, Wasabi CreamBLACK RIVER CAVIAR 160
• Fingerling Chips, Créme FraîcheSTARTERS
WILD MUSHROOM & WINTER TRUFFLE SOUP 18
• Housemade Sourdough Croutons, Parsley, Créme FråicheVITELLO TONNATO 22
• Thinly Sliced Veal, Anchovy Cream, Tuna, Housemade SourdoughBLUEFISH TOSTADA 18
• Shallots, Cream Cheese, Capers, Arugula, Housemade SourdoughGAMBONES AL AJILLO 26
• Plancha jumbo Gulf Shrimp, Garlic, Parsley, Housemade Sourdough CrostiniPULPO A LA PLANCHA 20
• Octopus, White Bean RagoutSHIITAKE CROQUETAS 16
• Garlic, Wild Mushrooms, Béchamel, Lemon AioliSALADS
FLORA FALL SALAD 18
• Jeffery's Greens, Will's Swiss Chard, Jack's Wild Mushrooms, Radish, French VinaigretteROASTED BEET SALAD 18
• Roasted Red & Gold Beets, Arugula, Goat Cheese Crunch, French VinaigretteWINTER CITRUS AND BURRATA SALAD 20
• Naval and Blood Orange, Jeffrey's Greens, Burrata, Balsamic, Pine Nuts, Maldon SaltADD PROTE IN
• Chicken 10, Jumbo Shrimp (2) 16, Scallops (4) 20MAINS
PLANCHA GREY SOLE 36
• Creamy Mashed Potatoes, Broccolini, Lemon Caper ButterPAN SEARED HALIBUT 40
• North African Couscous, Béurre BlancFISH OF THE MOMENT MKT
• Olive & Tomato Salsa, Roasted Garlic, Grilled LemonGEORGE´S BANK SCALLOPS 36
• Cauliflower Puree, Roasted Corn, Prosciutto Crisp, Lemon GremolataPAN SEARED ROHAN DUCK BREAST 40
• Apple & Dark Cherry Compote, Garlic Swiss Chard, Maraschino DemiGARLIC SHIITAKE RIGATONI 30
• Basil, English Peas, Pecorino Romano, Housemade PastaLINGUINI AL VONGOLE 48
• Cherry Stone Clams, Garlic, Parsley, White Wine, Housemade PastaARROZ DEL SENYORET 46
• Bomba Saffron Rice, Lobster, Scallops, Shrimp, Calamari, Grilled LemonCHICKEN PAILLARD 38
• Mixed Green Salad, Lemon, ParsleyPOUNDED FILET OF BEEF 46
• Creamy Mashed Potatoes, Shishito PeppersSIDES
MASHED POTATOES 10
POMMES FRITES 10
SHISHITO PEPPERS 10
SPINACH 10
NORTH AFRICAN COUSCOUS 10
GARDEN SALAD 10
TOMATO & RED ONION SALAD 10
BROCCOLINI 10
EASTER BRUNCH SPECIALS
BLACK RIVER CAVIAR & CHAMPAGNE 210
• Black River Caviar Uruguay Oscietra. 750ml Louis Roderer Estate Brut Champagne.
Sourdough Crostinis, Fingerling Chips, Picos, Creme Fraiche, Egg White, Egg Yolk,
Cornichons, Shallots, Capers •
BRIOCHE FRENCH TOAST 18
• Fresh Strawberries, Vanilla Chantilly Cream •
LOBSTER EGG BENEDICT 38
• Butter Poached Lobster, Poached Eggs, Hollandaise, Housemade Sourdough •
LOBSTER CROISSANT ROLL 30
• New England Lobster Salad, Flakey Croissant, Chips •
CROQUE MADAME 30
• Sunny Side Egg, Yorkshire Style Ham, Cheddar, Pomme Frites •
CROQUE MONSIEUR 28
• Yorkshire Style Ham, Cheddar, Pomme Frites •
GOAT CHEESE AND BROCCOLI QUICHE 20
• Mixed Greens, Balsamic Dressing •
BLUEBERRY AND BURRATA SALAD 20
• Blueberry Compote, Pickled Red Onion, Sourdough Crisp •
BRAISED LAMB SHANK 42
• Charred Broccolini, Creamy Mashed Potatoes, Mint Demiglace •EASTER CHILDREN'S MENU
ENTRANCE TICKET TO "THE GRAND GARDINER EASTER EGG HUNT"
CHOCOLATE PANCAKES 20
• Vanilla Chantilly Cream, Chocolate Sauce •
FRENCH TOAST 18
• Vanilla Chantilly Cream, Fresh Strawberries •
STEAK FRITES 24
• Broccolini, Pommes Frites •
HOMEMADE PASTA 18
• Tomato Sauce, Parmesan •
CHICKEN FINGERS 20
• Creamy Mashed Potatoes, Mixed Green Salad •EASTER DINNER SPECIALS
BLACK RIVER CAVIAR & CHAMPAGNE 210
• Black River Caviar Uruguay Oscietra. 750ml Louis Roderer Estate Brut Champagne.
Sourdough Crostinis, Fingerling Chips, Picos, Creme Fraiche, Egg White, Egg Yolk,
Cornichons, Shallots, Capers •
BLUEBERRY AND BURRATA SALAD 20
• Blueberry Compote, Pickled Red Onion, Sourdough Crisp •
BRAISED LAMB SHANK 42
• Charred Broccolini, Creamy Mashed Potatoes, Mint Demiglace •
LOCAL FISH AND CHIPS 38
• New England Winter Cod, Peas a la Française, House Tartare •
LOBSTER THERMIDORE 50
• Parmesan Béchamel, Garlic and Spinach •
Born in Spain in 1975
Chef Miguel Somoza
At Flora, Chef Somoza artfully showcases Mediterranean flavors with fresh local seafood and seasonal produce from nearby farms. His innovative touch blends culinary heritage with global influences, creating a dining experience that is both timeless and uniquely original.