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click on the words DINNER and WINE above to see samples AND our new MARKET MENU MONDAYS MENU Spring. Every Season in New England brings with it a new perspective. Our mind set changes, our clothes change, light changes and our food inevitably follows suit. Spring is tip toeing its way through our back yards and farmers markets. Making sure not to disturb our cool mornings and brisk walks all too soon. No, Spring is a gift of patience. A season that encourages us to wait... and then wait just a bit more. It teases us with the delicate buds slowly forming on our favorite cherry trees. Evokes a smile when the striking blue petal of a crocus catches our eye. It makes us think of the beauty that is coming. It gives us pause, no rushing here, enjoy the moment. As we take our cue from this special season, let patience be our guide. Remembering fondly the fantastic asparagus from Four Town Farm, and knowing it will find its way to our back door soon. Keep your sweaters next to your short drawer and share a smile with each new bud you see.
Always evolving as local produce becomes available, our Spring menu awaits your arrival. * * * * * * * * * * * * * * * * * * * * Our menus follow closely in the French tradition with an emphasis on local, seasonal ingredients whenever possible. They do change quite often so be sure to stop by and visit us frequently.
Also, don't forget our Bistro Menu, offered in addition to our regular menu, Three Courses for $30 per person (not including tax, gratuity or beverages) Tuesday -Thursday. The Bistro Menu changes every Tuesday.
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 Eva's Garden in Dartmouth 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, (click on tomato dinner to see previous menus ) 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 from her farm 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.
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