NEW RIVERS

new rivers 1 new rivers 2

It is Restaurant Week in Providence – which means I was in culinary heaven last night. New Rivers — deemed a “modern bistro”  — Chef Beau Vestal has been using local, farm fresh ingredients for the 12 years he has been in business. The restaurant’s old world atmosphere is made inviting with lighted tree branches, natural wood floors and the details of the late-1700’s warehouse left in tact.   

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restaurant week prix fixe $30

APPETIZERS, CHOICE OF

 

baby greens salad, shaved vegetables, goat cheese toast, white balsamic

or

chilled fresh tomato soup, basil oil, cracked pepper

or

stewed mussels, spicy broth, marinated tomatoes, toast aioli

or

grilled walrus and carpenter oysters, smokey chili butter ($6 supp)

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MAIN COURSE, CHOICE OF

our orecchiette pasta, english peas, blistered cherry tomatoes, ripped basil, mozzarella

or

grilled arctic char fillet, herb roasted fingerling potatoes, garlic string beans, basil aioli

or

smokey barbecued chicken, molasses beans, cucumber & watermelon salad, corn rolls

or

grilled wagyu flank steak*, crispy potato croquette, wild mushrooms, olive oil tomatoes ($8 supp)

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DESSERTS, CHOICE OF

four town farm strawberry sorbet with new rivers cookies

or

lemon and vanilla bean poundcake, red wine rhubarb chutney, chantilly

or

tasting of artisan cheeses, sweet and salty nuts, pickled grapes, crostini ($5 supp)

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