We Deliver!

Call to Order

401.334.8959

Hours of Operation

Mon-Sat 9am - 9pm

Location

1800 Mendon Road
Cumberland, RI

Specials

Daily Specials for Friday, November 28, 2014

Entrée

Fish and Chips

Fresh from the docks and into the fryer! Amazingly fresh and tasty.

Pasta

Pasta and Chicken Gorgonzola

Penne pasta with boneless chicken, sauteed tomatoes in a gorgonzola cream sauce.

Salad

Spinach and Feta

Fresh baby spinach with feta cheese and a sweet balsamic glaze. It's pure heaven!

Soup

Chef's Choice

Always terrific. This is where Chef Dan gets creative!

Sandwich

Italian Tuna Sub

A healthier option with tons of flavor. No mayo, but white balsamic vinegar and olive oil dressing instead. Try it!

Chalkboard

It's BLACK FRIDAY!

Enjoy a nice long lunch at Pamfilio's after shopping!

Recipe of the Day

Left-Over Turkey Pot Pie

INGREDIENTS:

  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 1 tablespoon minced garlic
  • 1/3 cup all purpose flour
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups prepared turkey gravy
  • 1/2 cup water
  • 1/2 cup milk
  • 1 (14 ounce) package frozen mixed vegetables, thawed and drained
  • 3 cups cooked turkey, cubed
  • salt and ground black pepper to taste (optional)
  • 1 pastry for a 10-inch double crust pie

DIRECTIONS:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
  3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
  4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.