providence

raw and cold

japanese kanpachi
cucumber, pink grapefruit, virgin olive oil, shiso 19

maine lobster
blood orange, celery, granny smith apple and jalapeño 25

dungeness crab
white and black sesame, piquillo peppers, sweet herbs 23

big eye tuna tartare

black truffle, heart of palm, house made brioche 28

foie gras parfait

purée of red beets, gewürztraminer gelée 24

kusshi, island creek or hog island oysters (les 6)

traditional mignonette, cocktail sauce consommé 17

caviar
farm raised golden imperial, white sturgeon caviar
130/28 grams-245/50 grams
farm raised alverta osetra
125/30 grams-240/50 grams

hot
snow crab risotto
fresh alaskan snow crab stirred with carniroli rice, carrots, japanese parsley and lemon 26/45

foie gras a la plancha

braised asian pear, shallot confit, mizuna 25

foie gras ravioli

black truffles, aromatics, parmesan 47

chowda’
smoky bacon, manila clams, creamy clam broth 15

scallop-lobster raviolo
champagne-ginger reduction, petit pois, compote of tomato 26

main courses
lobster (maine, 1.5 # females)
micro potatoes, bacon, chamomile infusion, tarragon (market price)

arctic char (iceland)

purée of parsnip, chanterelle mushrooms, wasabi peas, wasabi butter 40

wild black grouper (florida)

zucchini purée, baby artichokes, artichoke broth, parsley 39

wild striped bass (maryland)

meyer lemon, calamari and fennel 40

tai snapper (kagoshima, japan)

roasted sweet peppers, cipollini onions, chorizo 42

prime new york steak (nebraska)

bone marrow/brioche crouton, braised potato, texas sweet onions, watercress 49

big eye tuna (hawaii)

in a black truffle crust, lentille de puy, bacon, truffle fondue 58

air-chilled muscovy duck (stockton, ca)

japanese turnip stuffed with chanterelles, pear and foie gras 43

photographic art by doug folgelson

 providence market menu
big eye tuna (hawaii) *
blood orange, green onion, tatsoi
cserszegi fuszeres, craftsman 2006

nancy’s down-east scallops (deer isle, maine) *

purée of tahitian squash, shiitake mushrooms, late harvest gewürztraminer
(w/ black truffle $25 supplemental)
dry gewürztraminer, girlan, aimé 2005
razor clam risotto
parsley, preserved meyer lemon
chablis, domaine william fevre 2006

golden-spotted tilefish (long island, new york) *

artichokes, basil, spring onions, courgette
jurançon sec, charles hours 2005
arctic char (iceland)
shimeji mushrooms, roasted potatoes, cinnamon espuma, mitsuba
pinot nero, j.hofstätter 2006

tenderloin of veal*
roasted salsify, petit pois, himalayan truffle, jus de veau
côtes du rhône, montirius 2006
market cheeses
corvina, palazzo della torre, allegrini 2004
tangerine and vanilla

chocolate, hedgehog mushroom ice cream, caramel*

(w/ black truffle $20 supplemental)
taylor fladgate, 20 yr tawny

five courses *
85/115 with wine pairing
exclusive of tax, beverages, and gratuity

full tasting
110/155 with wine pairing
exclusive of tax, beverages, and gratuity

chef’s menu
155/240 with wine pairing
exclusive of tax, beverages, and gratuity
we request the participation of the entire table
tasting menus are served until 9:30 pm

providence market specials

uni scrambled eggs
scrambled eggs with black truffles and santa barbara sea urchin 35

first of the season dutch white asparagus

sautéed in brown butter, almond infusion, sea urchin sauce, wild miners lettuce 28

salt roasted santa barbara spot prawns

rosemary, lemon. olive oil 33/55

turbot for two

grilled whole, weiser farms potatoes, market vegetables, champignon des bois 44/guest

true japanese wagyu

grilled, market vegetables, 25 /oz., 2 oz. minimum

black truffles
risotto, pasta alla chitarra, uovo (market price)

chef, michael cimarusti/chef de cuisine, yu min lin

sommelier, drew langley