Dinner Menu
- starters -
mushroom consommé
duck confit, winter root vegetables truffle oil
jerusalem artichoke puree
candied fennel, preserved meyer lemon, toasted marcona almonds
classic three meat bologenese
imported pasta, herb breadcrumbs
duet of rabbit
glazed cabbage patch vegetable ragu, herb gnocchi, sauce verjus
whole roasted quail
stuffed with medijool dates, wild boar sausage, sherry foie gras sauce
ahi tuna poke
hawaiian heart of palm, avocado, toasted sesame seeds, cilantro
spiced pear caesar
romaine hearts, frissee, red watercress, sourdough croutons
aged romano cheese, creamy roasted garlic dressing
baby spinach and aragula salad
local radish, shaved red onions, walnut vinaigrette, froume d’ ambert cheese
roasted beet salad
housemade duck proscuitto, goat cheese fondue, organic petite lettuces
saba drizzle
- entrees -
seared diver scallops
hawaiian blue water prawns, sauteed chorico sausage, saffron orzo
fava beans, preserved meyer lemon vinaigrette
scottish salmon
crispy veal sweetbreads, shitake mushrooms, spring asparagus
lemon hollandaise
australian lamb loin lamb
preserved meyer lemon and eggplant compote, jerusalem artichokes cassablanca olives, pomegranate balsamic reduction
brandt all natural beef
roasted fingerling potatoes, three onion compote, maitaike mushrooms
sauce bordelaise
slow roasted berkshire pork tenderloin
parsnip mouseline, french green beans, honey apple cider reduction
seared duck breast
savoy cabbage, caramelized porcini mushrooms, scallions
chinese five spice duck jus
whole roasted dover sole
presented table-side
chef’s seasonal inspired garnishes and duet of sauces
Spiced Pear
A restaurant committed to celebrating the bounty of New England’s farms and the vitality of what nature has to offer. Each dish shares the simple pleasures of the season and a purist of flavors only achieved organically and sustainable. The composed cuisine of Chef Kyle Ketchum portrays the passion for excellence in food, service and presentation amidst the splendor of a luxurious setting.
Chef’s Tasting Menu voted “Best Splurge “ by Rhode Island Monthly 2008
“There is never too much – just enough to leave you wanting more… the results are mind-altering.” The Providence Journal 2008
the consumption of raw meats, poultry, or shellfish may increase the risk of food borne illnesses
to maintain proper timing of our service, we request that all guest of the same
table choose to enjoy the same style of menu
please inform your server of any food allergies you may have
with respect for others, use of cell phones is not permitted in any chanler hotel dining area
20% gratuity is added to parties of six or more
