should you be in the mood...

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

farm raised, sustainable caviar
golden royal osetra (bulgaria) / grandeur white sturgeon (idaho)market price

uni egg
sea urchin, champagne beurre blanc, brioche croutons 28

italian white truffle
pasta, risotto or omelettemarket price

Providence Tasting Menu

buri
tangerine, fatalii

vermilion rockfish
tahitian squash, chorizo

Choice of

steelhead trout
sunchoke, fines herbes

Or

liberty farms duck
quince, spigarello

Or

A5 wagyu
slow-roasted cabbage, sauce au poivre($50 supplement)

artisinal cheeses
seasonal accompaniments($25 supplement)

forest floor
porcini, hazelnut, coffee

$135 / $195 with wine pairing

menu served exclusive of tax and gratuity

Signature & Seasonal Tasting Menu

buri
tangerine, fatalii

spiny lobster
carrot, coconut, curry

nancy's down east sea scallop
snap pea, turnip, miso

vermilion rockfish
tahitian squash, chorizo

Choice of

steelhead trout
sunchoke, fines herbes

Or

liberty farms duck
quince, spigarello

Or

A5 wagyu
slow-roasted cabbage, sauce au poivre($25 supplemental)

passion fruit
makrut, cashew

forest floor
procini, hazelnut, coffee

$185 / $285 with wine pairing

menu served exclusive of tax and gratuity

Chef’s Tasting Menu

buri
tangerine, fatalii

santa barbara box crab
snap pea, scallop, uni, osetra caviar

aori ika
yuzu, pickled ginger

spiny lobster
carrot, coconut, curry

hata
tahitian squash, chorizo

vermilion rockfish
sunchoke, fines herbes

a5 wagyu
slow-roasted cabbage, sauce au poivre

artisanal cheeses
seasonal accompaniments

apple
ginger, pichuberry, crème fraîche

pear
japanese brown sugar, sobacha

ban this dessert
hachiya persimmons, dulcey

$240 / $360 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