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New Rivers is reopening October 5, 2007! Come and taste the new Fall Menu! |
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MENU |
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New Rivers is known for its simple yet robust preparations and colorful, bistro-style presentations. The menu celebrates the cuisine of the various ethnic and cultural groups that have given America and Providence their rich culinary heritage. Careful consideration is given to healthy foods, and the menu is limited yet thoughtfully balanced to offer ample variety and flexibility to customers with special needs. In 1997 Pat & Bruce were finalists for the James Beard Awards — “Best Chefs—Northeast.” |
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NIBBLES |
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Rillettes - Warm Rillettes of Rabbit and Pork, Leek and Onion Marmalade, Course Lavender Mustard, Green Tomato Chutney, Toasted Baguette |
13 |
Cheeses - Choice of Three Artisan Cheeses with Fig Cake and Breads
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13 |
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Soup - Seasonal Selection |
4 |
Baby Greens - Baby Greens' Farm Mesclun with White Balsamic and Shallot Vinaigrette and Herbed Goat Cheese Croutons |
9 |
Romaine Salad - Chopped Romaine Lettuce with Anchovy, Caper, and Lemon Vinaigrette and Grilled Garlic Croutons |
9 |
Early Autumn Salad - Eva's Wild Autumn Lettuces with Vermont Sheppard Tomme, Toasted Quinoa and Flax Wok Cracker, and Concord Grape/Verjus Vinaigrette |
12 |
Seapowet Oysters - Rhode Island Oysters Three Ways: On the Half Shell with Lemon and Horseradish, Grilled with Garlic and Parsley Butter, Poached in Pernod and Cream with Fennel Pollen |
15 |
Grilled Pear and Blue Cheese Crostada Grilled Bartlett Pears, Red Onion Marmalade, and Bayley Hazen Blue Baked in Pastry with Steve's Arugula and Calaminth/Red Wine Gastrique |
14 |
Smoked Chicken Crepe House Smoked Organic Chicken in Seared Crepe with Charred Guajillo Chilies, Chayote Squash, Roasted Corn, and Crispy Chicken "Crackling" |
10 |
Rhody Littlenecks and Squid Littlenecks Braised in Vinho Verde with Spicy Grilled Squid, Little City Kale, Green Mountain Potatoes, Chorizo, and Grilled Portuguese Sweetbread |
12 |
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New Rivers Burger - 1/2 Pound Sirloin Burger on Portuguese Sweetbread Roll with Seasonal Toppings, Dressed Greens, and Buttered Fingerlings |
18 |
Kenyon Mills Spoonbread - Sweet Potato and Maple Spoonbread with Ragout of Giant Runner Beans and Collard Greens with Buttermilk Onion Ring, Spicy Pecan Crumble |
15 |
Pappardelle Pasta - Homemade Pappardelle Pasta Tossed with Peppedew Peppers, Spicy Grilled Brocollini, Marinated Golden Beets, Grated Piave |
16 |
Vermont Squab - Roasted Squab Breast with Dried Cherry/Kirsch Essence on Pulled Squab Farro, with Four Town Sugar Pumpkin, Stellaria, and Pomegranate |
27 |
Native Black Bass - 4oz/8oz Black Bass Fillet on Candy Roaster Squash and Guanciale Hash with Roasted Brussel Sprouts and Smokey Mussel Pan Sauce |
18/26 |
Berkshire Pork Two Ways - Marinated and Grilled Loin on Poached Parsnip Croquette and Pineapple Sage/Honey Braised Belly with Confit of Fennel and Barden's Apples |
27 |
Maine Top Sirloin - 4oz/8oz Wolfe Neck Farm Beef on Ricotta Gnocchi with Braised Fig and Piquillo Pepper "Agro Dolce," Creamy Spinach, and Natural Juices |
20/27 |
Connecticut Scallops - Grilled Connecticut "Bomster" Scallops on Saffron Braised Salsify Ribbons with Provencal Olive Puree, Crisp Shallots, Mache, and Lemon Thyme |
26 |
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Praline/Rum Ice Cream with Fudge Sauce — and New Rivers' cookiess |
9 |
Sorbet — intensely flavored, house-churned fruit purée with cookies |
8 |
Cookie Plate — a selection of eight New Rivers' cookies |
6 |
Lemon Tartlet — made to order—garnished with seasonal fruit |
10 |
Fresh Fruit — with New Rivers' cookies |
7 |
Chocolate Dessert — something rich and chocolaty |
Priced accordingly |
Madeira Roasted Pears — with black pepper mascarpone & spiced lattice puff pastry |
12 |
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NEW RIVERS supports sustainable agriculture. We purchase produce, organic whenever possible, from local growers and vintners including Baby Greens in North Kingstown, Wishing Stone Farms in Little Compton, Steve Ramos in Bristol, Four Town Farm in Seekonk, Manic Organic in Portsmouth,
Eva’s Garden in South Dartmouth and Sakonnet, Westport and Greenvale Vineyards. Selected meats are naturally raised from Niman Ranch, Marin, CA, Mountain View Red Deer farm in Vermont, and Wolfe’s Neck Farm in Maine. |
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Our Menu Changes with Availability of Seasonal Produce. |
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Reservations: Recommended. Please call for reservations. Email is not a reliable method of making reservations. On Fridays, Saturdays, and special evenings there may be a short wait for reservations after 6:30PM. |
copyright © 2002 Bruce Tillinghast |