Providence Warwick Convention & Visitors Bureau

Providence Restaurant Weeks

Ten Prime Steak & Sushi

Lunch
$14.95

COURSE ONE

Choose One

ROASTED CORN CHOWDER
ancho chili oil, scallions, shaved tasso ham
Stag’s Leap “Aveta” Sauv Blanc 11.5

HEIRLOOM TOMATO SALAD
hearts of palm, house made mozzarella, balsamic reduction, micro basil
Whispering Angel Rosé 14

COURSE TWO

Choose One

BONSAI SALAD
tuna ceviche, romaine lettuce, julienne carrots, cucumber, wasabi peas, wonton strips, mustard miso vinaigrette
Santa Margherita Pinot Grigio 13.5

B.L.T. SOFT SHELL CRAB
tempura, baby iceberg lettuce, beefsteak tomatoes, apple-wood bacon, old bay aioli, house cut fries
Newton “Red Label” Chardonnay 14

10 STEAK SANDWICH
garlic & herb marinated tenderloin, shaved onions, butter pickles, horseradish cream, fresh roll
Belle Glos “Meomi” Pinot Noir 14

COURSE THREE

MILK & COOKIES
chocolate chip
Nivole D’asti Moscato 12

*Suggested wine pairings to compliment each dish, wine is not included in the prix fixe price.

Culinary inspirations by Chef Lou Cruz.

*Beverages, tax and gratuity are not included.*


Dinner
$34.95

COURSE ONE

Choose One

ROASTED CORN CHOWDER
ancho chili oil, scallions, shaved tasso ham
La Luca Prosecco 9

HEIRLOOM TOMATO SALAD
hearts of palm, house made mozzarella, balsamic reduction, micro basil
Whispering Angel Rosé 14

CRISPY BRUSSELS SPROUTS & CAULIFLOWER
sambal chili sauce, mint, XO sauce
Albert Bichot Savigny Les Beaune 14

COURSE TWO 

Choose One

FRIED CHICKEN CHOP
cheddar grits, wilted greens, horseradish cream, citrus sorrel greens
Nobilo Sauvignon Blanc 9

KABYAKI SALMON
faroe island salmon, stir fry baby bok choy, brown rice, sesame brittle
Santa Margherita Pinot Grigio 13.5

SLICED FILET
6 oz filet mignon, avocado cream, pommes frites, jalapeño onion compound butter, charred spring onions, wilted greens, micro cilantro: top it off with a lobster tail, grilled shrimp or scallops ~ 12 supplement make your filet 8 oz or 12 oz ~ 8/14 supplement
Decoy Cabernet 15

COURSE THREE

Choose One

BANANA FOSTER BREAD PUDDING
crème anglaise, house made tahitian vanilla ice cream, caramel sauce
Steele Late Harvest Chardonnay 14

CHOCOLATE HAZELNUT LAVA CAKE
fresh berries, espresso ice cream
Sandeman LBV 11.5

ARTISAN CHEESE PLATE
local honey comb, crostini, candied nuts, apricot jam ~ 7 supplement
Michele Chiarlo “Nivole” Moscato d’Asti 12

*Suggested wine pairings to compliment each dish, wine is not included in the prix fixe price.

Culinary inspirations by Chef Lou Cruz.

*Beverages, tax and gratuity are not included.*