Providence New American Kitchen

Salmon spread, sourdough toast points, lemon butter, wasabi tobiko.

Yukon gold potatoes, beer & cheese fondue.

Maple chili glaze and pickled green apple.

Pickled fennel, herb puree, beurre blanc.

House cured meats and artisanal cheeses.

Remoulade and celery salad

Gem lettuce, blue cheese, blueberry vinaigrette.

Strawberry ,vinaigrette, fresh mozzarella, candied pistachios, braised radishes.

Bibb lettuce, peas, bacon, cucumber, roasted grape tomato, buttermilk sage.

Seasonal selection, ask your server.

Crackers, spicy oil.

Extra sharp white cheddar, brisket jam, brioche bun.

Slow smoked ribeye, caramelized onions, horseradish sauce and grilled bread.

Slice Turkey breast, smoked ham, Swiss cheese, sourdough.

Beemster, cheddar on sourdough.

Ozark bacon, roasted garlic mayo, sourdough.

Baguette, pineapple, green curry BBQ Sauce, Providence slaw.

Coconut ginger vinaigrette, artisan greens, quinoa, edamame.

Mixed greens, grilled chicken, buttermilk sage dressing.

Idaho trout, lobster butter, summer vegetable hash.

Nebraska bison, hand cut fries, red wine butter.

Creamy risotto, summer vegetables, parmesan, crispy mushrooms, grilled asparagus, carrots.

Wild Mushroom Gravy, Green Beans, Sour Cream Mashed.

Idaho Trout, Lobster Butter, Potato Hash.

Gulf shrimp, spicy sausage, stone ground cheese grits.

Roasted corn and sausage succotash, grilled potatoes

House made jalapeno linguine, stone crab meat, mascarpone, ozark bacon, poached egg.

Creamy risotto, summer vegetables, parmesan, crispy mushrooms, grilled asparagus, carrots.

Breast & thigh, bacon cheddar biscuits, green bean casserole.

Sour cream mashed potatoes, wild mushroom gravy.

Burnt end style, house made pickles, Parmesan cream potato gnocchi.

Extra sharp white cheddar, brisket jam, brioche bun.

8 oz. Sour cream mashed potatoes, green beans.

Grilled hanger steak, spring vegetables, soft poached egg.

Mint scented polenta, English peas, glazed pearl onions, demi.

Peach mustard, hash brown potatoes, fried cauliflower, pumpernickle dirt, maple bourbon glazed.

Twice baked potato, creamed farm fresh greens.

Molten cake, marshmallow, graham cracker ice cream.

Lemon custard, roasted strawberries,meringue, salted caramel ice cream.

Blood orange sorbet, short bread, passion fruit ginger gel.

Lemon mascarpone ice cream, almond crumble.

Whipped smoked trout on toasted ciabatta with bacon, rosemary, parsley, lemon, and roe.

Yukon gold potatoes with smoked barbecue seasoning, sour cream, and chive dip.

Shredded beef, shiitake mushroom dumplings with dill oil, and crème fraiche.

House-made pretzels, focaccia, and granny smith apples with gruyere fondue.

Crispy beer-battered cheese curds on top of maple mustard with balsamic cranberries and crispy Brussels sprouts.

Fennel apple slaw and remoulade.

Barbecue braised pork belly with granny smith apples on top of a cornbread pancake.

House-cured meats and artisanal cheeses.

Shredded kale and brussels sprouts tossed in a mustard vinaigrette. Topped with pecorino Romano and toasted pine nuts.

Arugula tossed in warm bacon vinaigrette with shaved smoked cheddar and shallots.

Bibb lettuce, boiled eggs, lardons, pickled onion, roasted grape tomatoes, blue cheese crumbles, and buttermilk sage dressing.

Mushroom lasagna with balsamic reduction and garlic chips.

Smoked trout, rosemary, bacon, wild rice, and pickled peppers.

Grilled wiener kitchen shrimp sausage served atop Crum's farm's grits with a bacon balsamic jam.

Seared potato gnocchi sautéed with butternut squash, apples, and shallots served in an apple beurre blanc. Topped with pecorino Romano.

Brined pan-roasted chicken on roasted root vegetables and herb butter.

Wild mushroom gravy, sautéed green beans, and sour cream mashed potatoes.

Burnt end style, house-made pickles, and brisket cheesy corn.

Extra sharp white cheddar, brisket jam, and potato bun.

Sour cream mashed potatoes and sautéed green beans.

Grilled marinated bison hanging tender served with fries, salsa Verde, and watercress salad.

Brined smoked and grilled pork tenderloin. Served with shiitake mushrooms, confit fingerling potatoes, shallots, chives, and toasted walnuts in thyme brown butter.

Marinated grilled hanger steak with savory leek bread pudding and grilled scallions.

Twice-baked potato and grilled asparagus.

Sunflower pesto, sunflower shoots and sunchoke chips.

Yukon gold potatoes with smoked BBQ seasoning and sour cream and chive dip.

Carrot, apple ginger slaw with eel sauce.

Arugula, grilled asparagus, Parmesan, and mushroom conserva vinaigrette.

Bibb lettuce, boiled eggs, lardons, pickled onion, roasted grape tomatoes, blue cheese crumbles and buttermilk dressing.

With coconut cream and jerked chickpeas.

Pan seared scallops with chana dal, spring onion coconut milk, carrot, and citronette.

Missouri sorghum, parsnip carrot hash, sorghum gastrique, and spiced pecans.

Gulf shrimp, weiner kitchen chorizo rojo, crum farm ground grits.

Housemade noodles with broccoli pesto and jason wiebe sharp cheddar.

Campo lindo chicken with spring vegetables with an arugula and pea salad.

Wild mushroom gravy, sautéed green beans and sour cream mashed potatoes.

Burnt end style, housemade pickle and brisket cheesy corn.

Extra sharp white cheddar, brisket jam on brioche bun.

Sour cream mashed potatoes, sautéed green beans.

Sour cream mashed potatoes, spring peas and mint chim churri.

Grilled hanger steak, wild rice, vegetable medley, soft poached egg.

Twice baked potato, grilled broccolini.

Grilled asparagus, fried yukon potato and garlic chilli oil.

Molten cake, marshmallows, graham cracker ice cream.

Milk and cookies trio.

Lemon ice cream, strawberry soda and cheesecake crumbs.

Triple cream Brie with cherry jam, orange infused reiger gin and grilled bread.