Signature & Seasonal Menu

shima aji sashimi
cherry leaves and blossoms, geoduck

abalone
petits pois, brown butter, nori

live new bedford sea scallop
orchard morels, turnip, matcha

halibut (dock to dish)
fava beans, rhbarb, vadouvan

Choice of

king salmon
sweet potato, picked ramp, capers

Or

liberty farms duck
flowering broccoli, kumquat, yogurt

Or

A5 Wagyu
beet cured in kombu, coastal onion
($25 supplemental)

rose, raspberry, lychee

harry's berries
wood sorrel sorbet, mascarpone, black pepper

$185 / $270 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

topneck clam in the garden of...

shima aji sashimi
cherry leaves and blossoms, geoduck

king crab
hokkaido uni, petits pois, hijiki

abalone
eggplant, turnip, nori

santa barbara spot prawn
zuckerman's colossal asparagus, osetra caviar

live new bedford sea scallop
black truffle, salsify

halibut
orchard morels, miner's lettuce

a5 wagyu
beet cured in kombu, coastal onion

Artisanal Cheeses
Seasonal Accompaniments

blueberry, oxalis

meyer lemon, burrata

dulcey, hazelnut, blackberry

$220 / $325 with wine pairing

menu served exclusive of tax and gratuity

Providence Tasting Menu

shima aji sahimi
cherry leaves and blossoms, geoduck

live new bedford sea scallop
orchard morels, turnip, matcha

Choice of

king salmon
sweet potato, picked ramp, capers

Or

liberty farms duck
flowering broccoli, kumquat, yogurt

Or

A5 Wagyu
beet cured in kombu, coastal onion
($50 supplemental)

selection of artisanal cheeses
($25 supplemental)

dulcey, hazelnut, blackberry

$120 / $165 with wine pairing

menu served exclusive of tax and gratuity


chef, michael cimarusti / chef de cuisine, tristan aitchison / sous chef, amy wolf

*Menus and prices are subject to change without notice