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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