Menu Highlights - Gracie's Providence https://graciesprov.com/category/menu-highlights/ Gracie's: Fine dining | Local Ingredients | Providence, RI Tue, 17 Sep 2019 20:43:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.2 September Seasonal Menu Highlights https://graciesprov.com/september-seasonal-menu-highlights/ Tue, 17 Sep 2019 20:36:02 +0000 https://graciesprov.com/?p=9404 Between brand new à la carte and tasting menus at Gracie’s, we currently have an impressive array of new offerings inspired by high-quality, locally-sourced ingredients that are currently coming to their prime here in New England. Please join us for a fresh and delicious take on late summer/early fall cuisine! Here are some of our […]

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Between brand new à la carte and tasting menus at Gracie’s, we currently have an impressive array of new offerings inspired by high-quality, locally-sourced ingredients that are currently coming to their prime here in New England. Please join us for a fresh and delicious take on late summer/early fall cuisine!

Here are some of our favorites from both menus.

À La Carte

Heirloom Tomato Salad

Bursting with bright and bold flavors and textures, the new Cucumber & Tomato Salad on our à la carte menu is an homage to the traditional salads that Chef Matt ate in Greece a few years ago. We pair a variety of sweet, ripe heirloom tomatoes with crunchy cukes, salty kalamata olives, marinated feta, pickled onions, smoky paprika, and a touch of quintessential oregano to create a veritable celebration of tomato season!

Georges Bank Sea Scallops & Atlantic Halibut

For those seeking a seafood fix, our second course offers several beautiful, bountiful fresh fish options. The Atlantic Halibut is a high point on the menu, with luxurious salted, grilled eggplant, juicy cherry tomatoes, cucumber, and sauce Grenobloise.⁠

Tasting

Pasta

Lobster-and-bubbly is the theme of this month’s truly exquisite pasta course. The dish is a house made saffron chitarra with native lobster, uni butter, and leek; minimal and simplistic with strong, rich flavors that are lifted by the pairing of Gramona ‘Imperial’ Gran Reserva Cava.

Meat

This Snake River Farm Wagyu Strip is “one of the best bites of beef” according to Chef Josh (we think you’ll agree!). It’s being served with chanterelle, marrow butter, and roasted eggplant and sungold tomatoes from Pastry Chef Melissa’s Moonrose Farm; a lovely locally grown touch.

Sweet

Pastry Chef Erin dreamt up this intriguing melon-inspired dish that is at once sweet, salty, and herbaceous. Melon olive oil cake is joined by watermelon kernel granola, feta mousse, and cilantro melon sorbet and drizzled with a touch of honey. Local Charentais melons from Nest and Song Farm in Westport, MA are being used for the sorbet.

Discover these dishes and much more by joining us for dinner Tuesday through Saturday beginning at 5pm. Reservations can be made online at https://graciesprov.com/ or by calling 401-272-7811.

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Five Cocktails to Take You from Summer to Fall https://graciesprov.com/five-cocktails-to-take-you-from-summer-to-fall-gracies/ Tue, 17 Sep 2019 18:29:49 +0000 https://graciesprov.com/?p=9387 The harvest this time of year features an abundance of garden vegetables, herbs, and juicy fruits all ripened to perfection and perfect for drinking down as we await the arrival of cooler temperatures! Our new cocktail menu celebrates some of our favorite late summer ingredients, allowing them to shine in all their succulent splendor. From […]

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The harvest this time of year features an abundance of garden vegetables, herbs, and juicy fruits all ripened to perfection and perfect for drinking down as we await the arrival of cooler temperatures!

Our new cocktail menu celebrates some of our favorite late summer ingredients, allowing them to shine in all their succulent splendor. From plums to peaches to melons to peppers to berries, let these seasonal sippers ease you effortlessly from summer into fall.

Blackberry
It’s peak season for blackberries, which are featured here in the form a blackberry shrub. Plantation 5 Year Rum combines with Golden Falernum, blackberry, and anise hyssop for a delightfully warming and spiced, stirred-and-boozy beverage that drinks like a tiki drink.

Nightshade
Toast to summer’s twilight with this clever pepper-based tequila drink that’s both bright and vegetal with a hint of spice. Featuring Los Altos Blanco Tequila, peppers, Ancho Reyes Verde, and smoked Maldon sea salt, it was the favorite of our photographer!

Plum
Plums are still going strong until about early October, and made the perfect pick for this month’s version of our ever-changing Crop Meyer Lemon Vodka cocktail. This dangerously delicious drink features Crop Meyer Lemon Vodka, Yellow Chartreuse, roasted plum, and lemon.

Melon
Sweet, juicy, beautifully ripe melons shine in this exceptionally easy-to-drink (and easy-on-the-eyes!) combination of Roku Gin, honeydew melon, Midori, Dolin Blanc Vermouth, and lime.

Peach
Last but not least, this peach bourbon cocktail plays off a classic combination that oozes Southern charm! Four Roses Yellow Label Bourbon meets peach, Aperol, lemon, and iced tea for a cold, refreshing, and sweet sayonara to summertime.

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New Menus for Autumn https://graciesprov.com/new-fall-menus-2018/ Tue, 16 Oct 2018 18:08:04 +0000 https://graciesprov.com/?p=7494 Fall has arrived, and we’re marking the change in seasons with a change in menus at both Ellie’s and Gracie’s! See how we’re making the most of our favorite seasonal fare with these new menu highlights. Quintessential New England fall produce graces the menu at Ellie’s, with autumn vegetables like cauliflower, kale, and squash adding […]

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Fall has arrived, and we’re marking the change in seasons with a change in menus at both Ellie’s and Gracie’s! See how we’re making the most of our favorite seasonal fare with these new menu highlights.

Chicken Confit Sandwich

Quintessential New England fall produce graces the menu at Ellie’s, with autumn vegetables like cauliflower, kale, and squash adding heft to the sandwich menu. Our new Chicken Confit Sandwich, for example, features roasted delicata squash from Wishing Stone Farm along with gruyere cheese, pickled cranberry, bacon dressing, and arugula on ciabatta bread.

Roast Cauliflower sandwich

The Roast Cauliflower sandwich is a delicious and warming vegan option that will delight herbivores and carnivores alike. The cauliflower is joined by Vadouvan curry, Tuscan kale, roasted red pepper, caramelized garlic and hummus on sourdough. Who said vegan has to be boring?

Blackbird Farms pork

Over at Gracie’s, the new à la carte offerings showcase rich, developed flavors across a variety of dishes. The Blackbird Farms pork is a guest favorite, with Brussels sprouts, local delicata squash, roasted apple, and pickled cranberry in a savory jus. The pork is lightly brined to allow the natural flavors to shine.

Dry Aged Creekstone Ribeye

The Dry Aged Creekstone Ribeye is another dish that boasts tender, concentrated flavor. At 12 ounces, this entrée won’t leave you disappointed! The steak is served with cippolini, Schartner Farms broccoli, parmesan butter, bone marrow, and black garlic bordelaise. The broccoli provides the perfect caramelized, crispy, crunchy, nutty bite to complement the meat.

Rhode Island Monkfish

The Rhode Island Monkfish is a downright celebration of fall flavors between the braised red cabbage, butternut squash, pomegranate and sage brown butter that appear on the plate.

Bomster Sea Scallops

Another outstanding seafood option are the Bomster Sea Scallops, a simple and straightforward yet elegant and delicious dish. Scallops from Stonington, CT are seared and served with La Ratte potatoes from Little City Growers along with pearl onion, romesco, preserved lemon and parsley salad. Romesco is a nut and red pepper-based sauce originally from Spain that was made by the local fisherman to enjoy with their catch!

Also on the menu are delightful seasonal preparations of Atlantic Cod Loin and Crescent Farms Duck. Join us for dinner and explore the full menu by making a reservation at: www.bit.ly/graciesreservation!

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A Savory Spring at Gracie’s https://graciesprov.com/a-savory-spring-at-gracies/ Thu, 24 May 2018 02:41:59 +0000 http://www.washingtonstreeteats.com/?p=4616 It’s spring outside and inside here at Gracie’s, and our new May à la carte menu has officially launched! Inspired by high-quality, locally-sourced ingredients, our new offerings showcase the best of the season currently being unearthed here in New England. Please join us for a fresh and delicious take on springtime cuisine! Our new spin […]

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It’s spring outside and inside here at Gracie’s, and our new May à la carte menu has officially launched! Inspired by high-quality, locally-sourced ingredients, our new offerings showcase the best of the season currently being unearthed here in New England. Please join us for a fresh and delicious take on springtime cuisine!

Our new spin on the Crescent Farms Duck is light and bursting with spring vegetables. The duck is seasoned with our signature “Crack Spice” and paired with green wheat, hakurei turnip, young carrot, spring onion, and rhubarb hoisin, which acts as a barbecue component to the duck. The entire dish is then garnished with lovely local tendrils from Deb’s Pea Greens.

Arctic Char from Iceland is being served crispy-skinned with spring vegetables a la grecque (“in the Greek style”)—a light, fresh, textured combination of fennel, carrots, turnips, pearl onions, and radishes as they come in. The char is served over Moroccan couscous dressed in a basil pistou atop a delicate, fresh salad, and finished off with a Meyer lemon beurre blanc and delicate spring herbs.

Our friends at Pat’s Pastured take center stage in a dish of Pat’s Chicken & Sausage, which features breasts and thighs of the Poulet Rouge variety. The dish also features local morel mushrooms from RI Mushroom Company (typical in the month of May), local green asparagus from Schartner Farms, smoked potato, cipollini, and a savory-vermouth jus using our rooftop garden winter savory!

Lots of flavors and textures are happening in the Dry Aged Creekstone Ribeye, which is finished with black garlic Bordelaise and topped with a quinelled piquillo pepper tapenade, broccoli rabe, charred potatoes marinated in herbs and olive oil, and crispy fried artichokes!

There’s still much more to discover on our menu as we move deeper into the season and make the most of the local harvest. As always, the full à la carte menu can be found on our website at https://graciesprov.com/menu/. Please join us soon to celebrate summertime, sunshine, and the sweet and savory delights of the coming months!

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Gracie’s late winter/early spring menu https://graciesprov.com/gracies-late-winter-early-spring-menu-2/ Sat, 07 Apr 2018 23:38:36 +0000 http://www.washingtonstreeteats.com/?p=4496 By Nicole Dupuis Winter is nearing its eventual end (or so we hope!), and as the sun moves higher in the sky, so does our menu change to embody the flavors of an emerging season. Our new à la carte dishes reflect the fusion of late winter with early spring, making the most of winter’s […]

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Wild Pink Shrimp

Wild Pink Shrimp

By Nicole Dupuis

Wild Pink Shrimp

Wild Pink Shrimp

Winter is nearing its eventual end (or so we hope!), and as the sun moves higher in the sky, so does our menu change to embody the flavors of an emerging season. Our new à la carte dishes reflect the fusion of late winter with early spring, making the most of winter’s surplus while incorporating spring nuances in the form of mushrooms, scallions, spring onions, spinach, and more.

Our new first course features are a veritable trip around the globe. For example, this dish of Wild Pink Shrimp was inspired by last year’s culinary cruise to Italy, where Chef Matt and co. enjoyed a beautiful salad of poached shrimp, fennel, onion, and olive in a little town called Siracusa, Sicily! We wanted to replicate their experience in our own salad, which uses wild pink shrimp from Florida, navel and cara cara oranges that are currently at their seasonal peak, fennel, raw red onions, dehydrated black olive, and Calabrian chili oil for a touch of heat. You can taste Matt’s inspiration in every bite!

Charred Spanish Octopus

Charred Spanish Octopus

Our new variation on Charred Spanish Octopus was modeled after an experience Matt had in Japan a few years ago, where he was working with a fellow chef to execute a market test for a restaurant concept. Sweet potatoes and winter radishes from Wishing Stone Farm evoke memories of sweet potatoes cooked with soy and sugar and Black radishes back in Japan… to which we added pickled mushroom, toasted sesame, and cilantro to create a dish that makes great use of our pantry stock and the abundance of root vegetables being offered by local farmers.

The Slow Poached Zephyr Farm Hen Egg brings it all back home with its medley of quintessential New England flavors: pork belly croutons, Pommes Aligot and black truffle jus topped with a celery leaf salad. This is a delightfully rich dish, and one that’s worth every mouthful!

Slow Poached Zephyr Farm Hen Egg

Slow Poached Zephyr Farm Hen Egg

Our new second courses, again, make excellent use of the late winter abundance coming in from local farms and infuse them with classic New England character. We’re loving the Maine Haddock featuring Nicola potatoes, creamed leeks, winter spinach, celery, and delicate herbs, all coming from local producers such as Wishing Stone and our good friend Steve Ramos Organics in Bristol, RI.  

The Roasted Cod Loin is comforting and nostalgic, reminiscent of one of the first dishes Chef Matt ever cooked and enjoyed—a “soulwarming dish,” in his words! The sweetness of the cod meets the tangy bite from caramelized shallot jam, along with smokey bacon and French green lentils. This is a simple dish, not overdone in the slightest, and one that demonstrates how just a few ingredients can work together in perfect harmony to create a magical ode to minimalism on the plate.

Other locally-sourced delights include Swiss chard from Schartner Farms—featured in a dish of Crescent Farms Duck with rye spätzle, roasted rutabaga, and sour cherry reduction—as well as carrots and turnips, also from Schartner, plus blue cheese from Great Hill in Marion, MA, all sharing the plate with a 20-day Dry Aged Ribeye with potato croquettes and sauce Bordelaise.

The menu as a whole truly emphasizes what we have to work with right now,  in these final days of winter, reminding us to get creative with what’s readily available and to be thankful for the beautiful bounty that the land has to offer!

Roasted Cod Loin

Roasted Cod Loin

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Fabulous Fall Flavors at Gracie’s https://graciesprov.com/fabulous-fall-flavors-at-gracies/ Sat, 14 Oct 2017 23:32:28 +0000 http://www.washingtonstreeteats.com/?p=4205 The time has come to say goodbye to all of our favorite summer ingredients. But the exodus of tomatoes and basil marks the arrival of fabulous fall flavors. The menu at Gracie’s is making its own transition, as dictated by the changing seasons. Let us entertain your palate with New England’s finest autumnal offerings. Roasted […]

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The time has come to say goodbye to all of our favorite summer ingredients. But the exodus of tomatoes and basil marks the arrival of fabulous fall flavors. The menu at Gracie’s is making its own transition, as dictated by the changing seasons. Let us entertain your palate with New England’s finest autumnal offerings.

Roasted beets are a staple on Gracie’s colder season menus. We roast our beets with honey, sherry vinegar, thyme, and olive oil. This gives the already sweet beets extra sweetness and depth of flavor. They are served in a salad with hazelnut romesco, cilantro, Narragansett Creamery queso fresco, and roasted leeks. Earthy meets sweet meets herbaceous meets salty.

Spanish octopus has quickly become regular player on the Gracie’s menu. Ours is cooked low and slow until perfectly tender, then finished on the grill to add a hint of smoke and char. This fall, we are serving our octopus with fingerling potatoes, charred scallion aioli, a dusting of smoked paprika, and fresh lemon juice. These classic flavors create a beautiful harmony on the plate and in the belly.

If you know what’s good for you, you know that sweetbreads are perfect morsels of crispy, tender, deliciousness. Think chicken tender but even more tender and delicate. Sweetbreads are truly a delicacy. Ours are fried until golden brown, then a paper thin layer of house cured Mangalitsa pork lardo is placed over each crunchy sweetbread nugget. The lardo slowly melts from the warmth of the sweetbreads, adding luxurious richness to the dish. They are served with tart apples, crunchy cauliflower, and nutty marcona almonds.

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Our Rooftop Garden https://graciesprov.com/our-rooftop-garden/ Sat, 17 Jun 2017 19:50:04 +0000 http://www.washingtonstreeteats.com/?p=3909 If you happen to dine at Gracie’s this summer, chances are pretty good that you will eat something from our rooftop garden. For the past 9 years, Gracie’s has been making use of the garden space atop the Peerless building on the corner of Westminster and Union Streets in downtown Providence. Each year we get […]

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If you happen to dine at Gracie’s this summer, chances are pretty good that you will eat something from our rooftop garden. For the past 9 years, Gracie’s has been making use of the garden space atop the Peerless building on the corner of Westminster and Union Streets in downtown Providence. Each year we get a little better at making the most of this precious space and each year we find new ways to utilize all of the treasures harvested from above the city.

Our garden helps us create an intimate connection to our food. The culinary team spends endless hours weeding, planting, watering, harvesting, etc.. They watch our food grow from seed to flower to fruit. They are there to witness the first tiny green tomato grow from its blossom, then wait patiently until it is perfectly ripe and ready to be plucked from the vine.

When we grow the food we cook, a new level of respect and integrity is gained for the final product and the entire process. We always put love into each and every dish that is served but now that love is deeper because we cared for our food from its beginning. This love is as abundant as husk cherries in September.

The rooftop garden provides an opportunity for our staff to learn and showcase not only culinary skills, but farming and agricultural skills, as well. We bring cuttings from our own gardens to transplant on the rooftop. Some of our guests start seedlings for the garden each year. It brings us together, provides an outlet for creativity and learning, and it feeds both our stomachs and our souls.

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Gracie’s Spring Menu https://graciesprov.com/gracies-spring-menu/ Sat, 27 May 2017 19:48:27 +0000 http://www.washingtonstreeteats.com/?p=3511 Spring ingredients are finally available locally! Peas, ramps, asparagus, and fiddlehead ferns are just some of the brightly flavored ingredients showing up on the new menu at Gracie’s. This is, perhaps, the most exciting season of the year in regards to local ingredients. Unfortunately for us New Englanders, this is also one of the shortest […]

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Spring ingredients are finally available locally! Peas, ramps, asparagus, and fiddlehead ferns are just some of the brightly flavored ingredients showing up on the new menu at Gracie’s. This is, perhaps, the most exciting season of the year in regards to local ingredients. Unfortunately for us New Englanders, this is also one of the shortest seasons in regards to availability. Get to Gracie’s before the rhubarb, fava beans, and morel mushrooms are gone. Here is a preview of some of our new menu items.

Starting with dessert first, the Ricotta Pound Cake is inspired by the classic pairing of berries and pound cake. Rhubarb is one of the first fruits to come into season. The tart rhubarb is cooked down into a delicious jam which takes the place of the classic pairing of macerated berries. The cake is made with perfectly fluffy and light whole milk ricotta from our friends at Narragansett Creamery. A beautiful quenelle of juniper lemon ice cream represents the newly budding trees and the bright freshness of Spring flavors.

Foie Gras is a staple on the Gracie’s menu. The foie always stays on the menu but the other components of the dish change seasonally. For spring, we are serving our seared Hudson Valley foie gras with rhubarb frangipane, toasted hazelnuts, toasted oat cookie crumble, and lemon balm. The frangipane is basically a hazelnut cake with rhubarb. Foie gras is intensely rich and savory. It is often paired with some sort of fruit component to add a contrast of sweetness and brightness. The combination of the fatty foie and the bright fruit create one of the most spectacular food pairings in existence. Toasted hazelnuts and oat cookie crumble add textural contrast. There are so many beautiful things happening on this plate!

Peas, asparagus, and radishes are quintessential spring flavors, all of which are featured in our Peekeytoe Crab salad. The crab’s delicate sweetness is enhanced by the bright green flavors of peas and asparagus. Shaved radishes provide extra crunch. The flavors are delicate and beautiful, and the textures of each ingredient play perfectly off one another. Fresh herbs like dill, chervil, and parsley add just the right amount of intense freshness. This salad is clean, crisp, crunchy, and refreshing. Experience the flavors of spring in a most luxurious way.

We are proud to feature Pat’s Pastured chicken on the menu. Pat’s is located right in East Greenwich, RI. These chickens spend their lives running around being happy chickens, eating a natural diet of fresh grasses and grains. These chickens live a happy healthy life and that comes through in the final product. Our culinary team breaks down the chickens in-house. The thigh meat is ground up into a sausage, flavored with ramp tops, brandy, garlic, and herbs. The breast meat is pounded to tenderize, then brined. After the breasts have brined, the skin of the chicken is rolled around the breast meat and the whole thing gets deep fried! The chicken is accompanied by artichokes, broccoli rabe, and new potatoes, then finished with a puree of black garlic and a savory chicken jus.

This will knock your socks off! These items will not stay around for long so be sure to stop in soon. Spring is in the air, on the palate, and in the belly!

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Gracie’s Spring Cocktails https://graciesprov.com/gracies-spring-cocktails/ Sun, 09 Apr 2017 03:57:40 +0000 http://www.washingtonstreeteats.com/?p=3320 Welcome spring with a pop of color and a punch of flavor with the new numbers on our cocktail list! Sam Royds, our Lead Bartender, and Liz Smith, Bartender, have put together some floral and flavorful sips to bring our cocktail menu from late winter into spring. When creating these spring sippers, Sam sought to […]

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Welcome spring with a pop of color and a punch of flavor with the new numbers on our cocktail list!

Sam Royds, our Lead Bartender, and Liz Smith, Bartender, have put together some floral and flavorful sips to bring our cocktail menu from late winter into spring.

When creating these spring sippers, Sam sought to use brightly colored and flavored floral liqueurs reminiscent of flowers blooming and herbs growing. The ingredients are meant to evoke all that comes from the earth in this season: flowers, grasses, herbs, roots, and spices.

The Buckle Bunnies, for instance, is a feminine approach to whiskey that pairs Bully Boy white whiskey and Meletti 1870 bitters with deeply herbal yellow Chartreuse, delicately floral Crème de violette, and a grapefruit and thyme reduction. It takes its namesake from the old Western slang term for rodeo groupies!

The Fox Fizz is also Sam’s twist on an Aperol spritz, with the addition of Galliano, lemon, cava, kumquat syrup, and rhubarb bitters.

Finally we have the Charlotte Swing, Liz’s first contribution to our cocktail menu, which harkens back to her hometown of Charlotte, North Carolina! This drink embodies Liz’s love for tequila by featuring Los Altos Blanco tequila, cherry shrub, lemon verbena, lime, and soda.

These new additions to our menu will remain on our list through the height of spring into mid-June, so you’ll have plenty of time to enjoy all three!

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Gracie’s Late Winter Early Spring Menu https://graciesprov.com/gracies-late-winter-early-spring-menu/ Sun, 26 Mar 2017 01:42:37 +0000 http://www.washingtonstreeteats.com/?p=3169 Spring is here. I know this because I have a calendar and consider myself a somewhat functioning adult. However, from the view off my back porch, it is very much winter. Snow still lies in shaded areas and piles up on the sides of streets and sidewalks. Visions of violets, daffodils, and green grass are […]

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Spring is here. I know this because I have a calendar and consider myself a somewhat functioning adult. However, from the view off my back porch, it is very much winter. Snow still lies in shaded areas and piles up on the sides of streets and sidewalks. Visions of violets, daffodils, and green grass are still about a month away. Such is life.

Spring is in the air and winter is over but there’s still a ways to go before peas, and asparagus, and ramps, oh my! Root cellars are dwindling, our stockpile or pickles and preserves are becoming more scarce, and we have nearly exhausted every imaginable way to prepare squash. For chefs dedicated to local, seasonally available ingredients, this is one of the most challenging times of the year to uphold culinary ethics while still keeping guest’s tastebuds tantalized.

Overcoming great challenges brings a great sense of accomplishment. That being said, Gracie’s culinary team is extremely proud of our current late Winter / early Spring menu.

Local vegetables come and go with the changing of the seasons. However, the delicious pork raised by Ann Marie Bouthillette of Blackbird Farm is available all year round. Her heritage breed Berkshire pigs spend their days running and playing with their piggy brothers and sisters. These happy pigs are allowed to forage and root as they would in the wild. They have plenty of room to run around and be pigs. Happy pigs make happy pork.

Our current menu features a juicy Blackbird Farm pork chop served with roasted apples, hazelnuts, caramelized rutabaga, endives, and a maple cider pork jus. These already juicy and flavorful pork chops are brined overnight to add extra flavor and tenderness. After their flavor bath, they are smoked for about an hour; just enough to make them smoky but not too smoky. Finally, they are seared, roasted, then galzed with maple cider pork jus. It’s heaven on a plate.

King oyster mushrooms cooked in smoked beef fat then glazed with reduced duck stock. Are you paying attention now? Our current ribeye set features these awesome flavor packed fungi. The ribeye is dry aged for 28 days. This concentrates the flavor, tenderizes the meat, and makes the steak all around better. We sear our steaks to order then allow them to rest in a bed of butter and thyme. Once rested, the steaks are then roasted to their desired doneness then rested again to allow the juices to settle. The steak is served with local pickled greens, and fried potato mille-feuille.

What’s a potato mille-feuille, you ask? Potatoes are sliced thin then layered and brushed with parmesan and cream. Ours is about 15 to 20 layers of potatoes, cream, and cheese. The whole thing is baked, cooled, sliced into bite sized cubes, then those cubes are deep fried until crispy. If this isn’t exciting you, you might be dead.

Our eggs are from Zephyr Farms in Cranston. Our lobster is from Point Judith. We use flours and grains from Maine Grains. The salad greens are grown in North Kingston. Even in this challenging season, we are supporting local farms and serving food filled with the flavors of New England.

Stephen Willson – Front of the House Manager

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