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.
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
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.