Providence Restaurant Week Menu Winter 2018
Three Course Prix Fixe $29.95
First Course Options
Carrot Bisque, shrimp cous cous, red miso, pistachio oil
Smoked Pork Shoulder, soft polenta gnocchi, macomber turnip, whipped green apple
Mixed Greens, aged piave, black fig vinaigrette
Confit Duck Leg, butternut squash crumble, hibiscus spaetzle, port-long peppercorn sauce
Second Course Options
Braised Shortrib, poached egg, fried béarnaise, winter vegetable salad, red wine jus
Atlantic Salmon with Togarashi, salsify, fennel, radishes, nori vinaigrette
House Made Chestnut Pappardelle, local mushrooms, garlic oil & grana padano
Third Course Options
New Year's Eve 2017
3 Course Prix Fixe: $65.00 per person (tax and gratuity not included)
First Course Options
Carrot & Lobster Soup, pistachio oil & butter poached lobster
Mixed Greens Salad, chick pea croutons & lemon-sesame vinaigrette
Burrata, white balsamic vinegar jam, red onion marmalade, sungold tomatoes
Steak Tartare (Vegetarian), sunchoke chips, quail egg yolk, puffed capers, green onion & Worchestershire bottarga
Seared Yellowfin Tuna, charred avocado, dried olive, black tahini, malenga root & togarashi
Second Course Options
Bone-In Pork Loin, mushroom-red wine barley, apple-mustard, cured red cabbage, fermented black bean
10 Oz. Sirloin Steak, confit purple potatoes, nori, pickled vegetable salad, brandy-green peppercorn sauce
Roasted Monkfish, zucchini quinoa, cilantro, saffron poached salsify & chipotle-chorizo jus
House Made Pappardelle, local mushrooms, sungold tomatoes, rosemary & pecorino romano
Third Course Options
Chocolate Ganache, orange, pistachio crumble, Nutella puffed rice, hazelnut ice cream
Whipped Cranberry Yogurt, toasted almond granola, grapefruit-basil gel
Vanilla Crème Brulee
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