Signature & Seasonal Menu

wild japanese tai sashimi
cherry leaves and blossoms, geoduck

abalone
eggplant, turnip, nori

live new bedford sea scallop
buckwheat, pepitas, orchard morels

local halibut (dock to dish)
smoked butterball potato, stinging nettle, watercress

Choice of

striped bass
winter vegetables, truffle bouillon

Or

liberty farms duck
celery root, pear, chamomile

Or

A5 Wagyu
tahitian squash terrine, pickled shiitake, miso
($25 supplemental)

raspberry, lychee, rose

banana, caramelia, popcorn

$185 / $270 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

wild japanese tai sashimi
cherry leaves and blossoms, geoduck

baked top neck clam
black truffle, shallot crust

norwegian king crab
hokkaido uni, petits pois, hazelnut

abalone
eggplant, turnip, nori

spiny lobster
macadamia nut, black truffle

sea scallop
golden osetra caviar, salsify, crispy potato

striped bass
artichoke, baby carrot, black truffle

a5 wagyu
tahitian squash terrine, pickled shiitake, miso

Artisanal Cheeses
Seasonal Accompaniments

raspberry, lychee, rose

alpaco, earl grey, barley

peppermint
opalys, alpaco

$220 / $325 with wine pairing

menu served exclusive of tax and gratuity

Providence Tasting Menu

wild japanese tai sashimi
cherry leaves and blossoms, geoduck

live new bedford sea scallop
buckwheat, pepitas, orchard morels

Choice of

striped bass
winter vegetables, truffle bouillon

Or

liberty farms duck
celery root, pear, chamomile

Or

A5 Wagyu
tahitian squash terrine, pickled shiitake, miso
($50 supplemental)

selection of artisanal cheeses
($25 supplemental)

alpaco, earl grey, barley

$120 / $165 with wine pairing

menu served exclusive of tax and gratuity

Black Truffle Tasting Menu

sunchoke napoleon
hokkaido uni

spiny lobster
macadamia

baked new bedford sea scallop
salted rodolphe le meunier butter

foie gras
shallot, ramos-pinto lbv port

striped bass
winter vegetables, truffle bouillon

raspberry, lychee, rose

banana, caramelia, popcorn

$250 / $365 with wine pairing

menu served exclusive of tax and gratuity


participation of the entire table is politely requested


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

*Menus and prices are subject to change without notice