Providence serves lunch only on Fridays. Last Friday with a nice guest the Refined Palate Roving Reporter got to indulge at Providence. Because we are frequent guests, Chef Michael Cimarusti and GM/Partner, Donato Poto determined to spoil us and spoil is an understatement.
Wines were:
n/v Pierre Peters .350 ml
1995 Hermitage Blanc, Sorrel
1983 Cote Rotie, Chapoutier
I am not going to try to describe each dish. The pictures do the job.
Every dish was excellent.
Red grape/green Chartreuse and Sparkling Watermelon
Santa Barbara Spot Prawn Tartare/Nasturtium/Caviar
New Bedford scallop tartare, Australian Black winter Truffles, soba, nasturtium
San Diego Uni Tartlet, Soy Salt, WasabiBoat
Santa Barbara Prawns Ravoli
Pasta con Sarde
No Photos
Wagu Beef Tartare, Surf & Turf Oyster Plant, Nori Crème Fraiche, Nori foccacia
Wild French Cod
Mont Blanc-Vanilla Cake,chestnut crème fraiche, vanilla meringue
Mullberrys avocado sorbet, Leeche nut
Friday at Providence is a supreme treat not to be missed.
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