Valentine’s Day, Tuesday, February 14th!
Join us as we celebrate cupid’s fine aim.

We will be offering a Special Menu that evening.
our regular menu will not be available.

3 love filled courses
$69 per person
not including tax, gratuity or beverages

A few heart warming highlights from the menu

spicy chilled seafood salad with frisee, endive
& blood orange vinaigrette

pork loin pastrami ‘carpaccio’ with a warm salad
of charred green cabbage, pickled onions
& grated thistle hill tarentaise cheese

crispy chicken croquettes with maine grown jacob’s cattle beans,
spicy pepper jelly & bib lettuce

cream of porcini mushroom soup with potato & celery root salad
and a mushroom flan

grilled sirloin of beef with winter squash gateaux de riz,
roasted rutabaga, pearl onions & blue cheese cream

local cod filet with a potato terrine, braised red cabbage,
crispy sunchokes & truffle vinaigrette

more to come!

We are open from 5:30pm – 9:30pm, please call for reservations.

We are in the midst of a beautiful culinary revolution. A time when local farmers are within reach and in demand! People are becoming aware of where their food is coming from, taking note, and doing something about it.  We are so fortunate in Providence to be around such dedicated farmers and dedicated diners.

There is nothing more satisfying than digging up a gorgeous spring onion from the organic soil of White Barn Farm in Wrentham MA, bringing it back to the restaurant, and creating a dish around that one alluring vegetable.  Or have Providence’s Little City Growers, Red Planet and Jeffrey from Baby Greens stop by the kitchen door with a bounty of fresh herbs and vegetables.  One of our most popular dinners, The Tomato Dinner, was inspired by the fabulous tomatoes that we get from Diana Kushner of Arcadian Fields Organic Farm in Hope Valley. Now every year we have a six course tasting menu featuring tomatoes in every course.  Inspiration comes in many forms.

Respect your ingredients.  This is one of Matt’s favorite lessons that he learned while working for Paul Bertolli at Oliveto in Oakland CA.  Let the food speak for itself.  Showcase your talents by showcasing the ingredients. And if you know where your ingredients come from, you know their story, and their story dictates the dish.

IF I MAY INTERJECT BRIEFLY… a short story about the charcuterie as we are most excited about such things.  It all began several hundred years ago with the discovery of a fantastic ingredient, but first preservative, called salt.  Originally used for foods ‘staying power’ salt is one of the key/crucial ingredients in sausage and cured meats.
It all comes down to one perfect ratio between weight, time and salt. Once discovered the curing, meat stuffing possibilities are endless.  A veritable meat lovers dream.  On any given day you can find one of our kitchen team hard at work making our own pork and fennel sausage, Mortadella, Knockwurst and Chorizo to name a few.  Matt considers the country style pâté his perfect bologna.

Check out these youtube videos of Matt on the Today Show, Cultivating Life & Chef 2 Go.

Today Show

Matt on the Today Show with Al Roker. Filmed summer of 2010.

Cultivating Life

Matt in several episodes of Cultivating Life

Chef 2 Go

Matt on Chef 2 Go cooking in Hewtin’s Dogs Mobile Food Truck

We are so honored to be included in this new cookbook!

To be within page-flipping distance of Thomas Keller, Jean-Georges Vongerichten, and another Providence Chef, Derek Wagner, is quite a privilege indeed.

This book highlights the necessary relationship forged by Chefs, Farmers & Artisans. Order yours today at www.harvesttoheat.com.

PROVIDENCE WINTER
RESTAURANT WEEKS!

January 15th-28th.
We will be participating with a special 3 course menu for $29.95 Monday-Saturday.

please note some items may change

The Menu

Appetizers

choice of:
Red Warty Thing Squash Chowder with a Savory
Profiterole Stuffed with Goat Cheese & Raisins

Country Style Pork Terrine with Onion Marmalade,
Frisée & Bacon Salad and Dijon Vinaigrette

Sautéed Squid Salad with Warm Potatoes, Onions,
Sea Salty Feta & Aïoli

Entrees

choice of:
Braised Pork Shank with Dan Geer’s Soft Polenta,
Braised Red Cabbage & Apple Compote

Grilled Skirt Steak with Potato Purée, Mushrooms,
Butternut Squash & a Spicy Fig Sauce

Sautéed Scallops with Chick Peas, Swiss Chard,
Braised Leeks & Citrus Compote

Winter Vegetable Vol- au- Vent with
Sherry Creamed Spinach & Fried Almonds

Dessert

choice of:
Pineapple Upside Down Cake with Caramel,
Passion Fruit Gelato and Coconut Milk Jam

Chocolate Cloumage Cheese Cake with Sherry Poached Apples,
Graham Cracker Crumbs & Whipped Cream