Menu for Providence

Dinner
|
desserts
|
lunch

Dinner

oysters‌

kumamoto (wa), salt pond (ri) or naked cowboys (ny) traditional mignonette, cocktail sauce consommé Options: Les 6 ($21)

farm raised sustainable caviars‌

petrossian's bulgarian royal ocetra caviar Options: 30 Grams (180.00) , 50 Grams (280.00)

alverta president caviar (sacramento, ca) Options: 30 Grams (130.00) , 50 Grams (245.00)

first courses‌

maine lobster heart of palm, crushed avocado, coral emulsion, nori

live scallop sashimi (new bedford, ma) sea lettuce, toasted sesame, caviar, lemon crème fraîche, brioche

wild alaskan king crab ($10 supplement) baby‌ beets with their greens, meyer lemon, espelette

the ugly bunch abalone, geoduck, sea urchin, smoked crème fraîche panna cotta

hokkaido scallop ceviche (japan) pistachio, rhubarb, tarragon, watermelon radish

frutti di mare a collection of finfish and shellfish, israeli cous cous, abalone vinaigrette

ankimo braised daikon, buna shimeji, ponzu, scallion, caviar

chowda' lardo de bellota, weiser farms fingerling potatoes, manila clams, leeks

pasta con sarde wild japanese sardines, fennel, pine nut, bread crumbs

japanese freshwater eel buckwheat, crispy sweetbreads, fried quail egg, eel glaze

main courses‌

wild striped bass (maryland) belgian white asparagus, wild ramps, saffron potatoes

wild john dory (new zealand) artichokes braised in white wine, carrots, pearl onions, parsley-jalapeño pistou

columbia river troll caught king salmon (washington) ($10 supplement) baby spring vegetables, pickled ginger beurre blanc

wild black bass (maryland) fennel, page mandarin, black olives, red bell peppers, pernod

wild maine lobster (1.5 # females) ($10 supplement) baby carrots braised in blood orange juice, israeli cous cous

charcoal grilled wild french turbot for two ($10 supplement) weiser farms potatoes, market vegetables, champignon des bois

liberty farms duck breast (sonoma, california) burdock root braised in wild mushroom jus, grilled shiitake, hibiscus

prime new york steak (nebraska) pee wee potatoes, turnip, tomato confit, bone marrow

prix fixe, per guest, please choose a first course, main course, and dessert 95

providence market menu‌

japanese kampachi (uwajima)* shiso-cherry blossom dressing, heart of palm, cilantro Options:

santa barbara sea urchin hiding beneath soft scrambled eggs, brioche, champagne beurre blanc Options: add american caviar, supplement (20)

santa barbara spot prawns petite favas, black bean, prawn butter Options:

hokkaido sea scallops (japan)* petit pois, black truffle, vermouth Options:

wild striped bass (maryland)* zuckerman farm’s green asparagus, smoked miso Options:

tenderloin of veal (holland, illinois)* black olives, salsify, mcgrath farm’s arugula Options:

market cheeses Options:

tangerine sorbet pineapple-passion curd, kalamansi, banana

harry's berries* white chocolate/rose water mousse, pistachio, rhubarb, strawberry sorbet Options:

five course tasting menu* 105/150 with wine pairing, per guest

market menu 140/210 with wine pairing, per guest

chef's tasting menu 175/270 with wine pairing, per guest

*all menus are priced exclusive of tax, beverages, and gratuity.

*to be served properly, tasting menus are per table only.

signature and seasonal‌

wild fluke (east end of rhode island) cucumber, spring onion, nantes carrot, coriander seed, young ginger

uni duo a farm fresh egg sharing its shell with santa barbara’s finest uni

salt roasted live santa barbara spot prawn rosemary, lemon and virgin olive oil (appetizer $15, entrée $20 supplement)

market black winter truffles (italy) risotto, pasta alla chitarra, soft scrambled eggs, raviolo all’uovo

kamikubo farm wagyu beef A5 (kagoshima, japan) braised baby carrots, baby turnips and grilled chanterelles Options: (three ounce minimum) (30/oz)

desserts

12.00 white chocolate/rose water mousse pistachio streusel, rhubarb, strawberry sorbet

12.00 huckleberries tourteau fromagé, lemon mousseline, vanilla crumbs

12.00 Creme Fraiche, Sable Breton, Financier, chestnut jam, vanilla mousse

12.00 caramélia mousse manjari‌ cream, milk ice cream, cocoa nib dentelle

12.00 carrot coconut crèmeux, cara cara orange, ginger

9.00 Daily Selections of Ice Creams & Sorbets

dessert tasting‌

"cocktails"

tangerine sorbet pineapple-passion curd, banana, kalamansi

crème fraîche, sable breton almond cake, chestnut jam, vanilla mousse Options: moscatel málaga, "victoria #2" jorge ordoñez & co 2008

huckleberries tourteau fromagé, lemon mousseline, vanilla crumbs Options:

harry's berries white chocolate/rosewater mousse, pistachio, rhubarb, strawberry sorbet Options:

caramélia mousse manjari cream, milk ice cream, cocoa nib dentelle Options:

six course dessert tasting 50/85 with beverage pairing

lunch

raw and cold‌

25.00 maine lobster heart of palm, crushed avocado, coral mayonnaise, nori

23.00 wild king crab (alaska) baby beets with their greens, meyer lemon, espelette

21.00 japanese kanpachi (uwajima) shiso-cherry blossom dressing, heart of palm, cilantro

12.00 Scarborough Farms Lettuces Shaved‌ vegetables, lemon vinaigrette

Oysters on the Half Shell kumamoto (wa), sweet petite (ma) or cotuit (ma) traditional mignonette, cocktail sauce consommé Options: les 6 (21.00)

Hot‌

15.00 chowda’ smoky bacon, manila clams, creamy clam broth

15.00 josephine's clam fritters yuzu kosho mayonnaise

26.00 pasta con sarde wild japanese sardines, fennel, pine nut, bread crumbs

salt roasted live santa barbara spot prawn rosemary, lemon and virgin olive oil Options: appetizer (45.00) , main course (65.00)

main courses‌

38.00 wild striped bass (maryland) artichokes braised in white wine, carrots, pearl onion, parsley-jalapeño pistou

38.00 nancy's hand harvested down east scallops petit pois, black truffle

38.00 wild black bass (maryland) fennel, page mandarin, black olives, red bell peppers, pernod

38.00 wild monkfish (long island) belgian white asparagus, wild ramps, saffron potatoes

40.00 prime new york strip steak (nebraska) pee wee potatoes, turnip, tomato confit, bone marrow

Market black winter truffles (italy) risotto, pasta alla chitarra, soft scrambled eggs or ravioli all’uovo Options: Risotto, Pasta alla Chitarra, Soft scrambled eggs, Ravioli all’uovo

kamikubo farm wagyu beef (kagoshima, japan) braised baby carrots, baby turnips and grilled chanterelles Options:

75.00 five course market tasting menu 120.00 with wine pairing, exclusive of tax, beverages, and gratuity

Menu for Providence

Dinner

oysters‌

farm raised sustainable caviars‌

first courses‌

main courses‌

prix fixe, per guest, please choose a first course, main course, and dessert 95

providence market menu‌

five course tasting menu* 105/150 with wine pairing, per guest

market menu 140/210 with wine pairing, per guest

chef's tasting menu 175/270 with wine pairing, per guest

signature and seasonal‌

desserts

dessert tasting‌

six course dessert tasting 50/85 with beverage pairing

lunch

raw and cold‌

Hot‌

main courses‌

five course market tasting 75/120 with wine pairing

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