should you be in the mood...

oysters on the half shell
traditional mignonette, cocktail sauce consommé les 6 / 21

farm raised, sustainable caviar
market

uni egg
sea urchin, champagne beurre blanc, brioche croutons24

white truffle
pasta, risotto, omelette, or soft scramblemarket price

rodolphe le meunier brie
crème fraîche, black truffle40

Providence Tasting Menu

wild japanese buri
persimmon vinegar, shiso, satsuma

john dory
nettle, artichoke, radish

Choice of

quinault river steelhead
baby carrot, sesame, wasabi

Or

liberty farms duck
parsnip, english peas

Or

A5 Wagyu
satsuma imo, scallion ($50 supplemental)

artisanal cheeses
seasonal accompaniments($25 supplement)

chocolate mousse
cherry gelée, kriek ice cream, pistachio

$120 / $175 with wine pairing

menu served exclusive of tax and gratuity

Signature & Seasonal Tasting Menu

wild japanese buri
persimmon vinegar, shiso, satsuma

big island abalone
central coast chanterelle

nancy’s day boat sea scallop
celery root, chive

john dory
nettle, artichoke, radish

Choice of

quinault river steelhead
baby carrot, sesame, wasabi

Or

liberty farms duck
parsnip, english peas

Or

A5 Wagyu
satsuma imo, scallion($25 supplemental)

rhubarb
coconut yogurt, hibiscus granita

chocolate mousse
cherry gelée, kriek ice cream, pistachio

$185 / $280 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

wild japanese buri
persimmon vinegar, shiso, satsuma

soy milk chowder
dungeness crab, geoduck, uni

california spiny lobster
tokyo turnip, meyer lemon, tarragon, kaluga caviar

big island abalone
central coast chanterelle

nancy’s day boat sea scallop
celery root, chive

john dory
baby carrot, sesame, wasabi

a5 wagyu
satsuma imo, scallion

artisanal cheeses
seasonal accompaniments

gin & tonic sorbet
candied kumquat, lime granita

dark chocolate caramel praline ganache
passionfruit-banana ice cream

$240 / $355 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