The Spiced Pear Restaurant - Dinner Menu

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