Plate-by-plate of chef Michael Cimarusti’s three-Michelin-starred tasting menu ($375) at Providence on Friday, February 27, 2026. [Previously: “Full Tasting” (2009), Dessert Tasting (2010), Chef’s Tasting (2017).]

Barnacles have been replaced with clouds by artist Jeremy Maxwell Wintrebert.

Fizzy whiskey cocktail ($25).

Small.

Bites.

To whet.

Our appetites.

Bonus grilled cheese. Don’t eat the rind.

Kaluga caviar with country ham, giant clam, and lemongrass.

Bonus lobster roll.

Sashimi with nori, salted cherry leaf, and crème fraîche.

General manager and co-owner Donato Poto preparing salt-roasted Santa Barbara spot prawns (market price).

Prawns drizzled with Portuguese olive oil, a little lemon juice, and served with their teeny tiny eggs.

Uni egg ($35) with sea urchin, Champagne beurre blanc, and brioche croutons.

Day one stunner.

Hokkaido scallop with cauliflower, XO, and black truffles.

Caramelle with crab, uni, and sesame.

Sonora sourdough served with Rodolphe Le Meunier Butter and coarse salt.

Striped bass with artichoke, fava bean, and red pearl onion.

Liberty Farms duck with misozuke apple, quince, and pomegranate.

Scotch quail egg wrapped in duck sausage.

Monkfish with chanterelle, pickled burdock, and bonito.

Strawberry, shiso, and makrut lime.

House-made Hawaiian chocolate with parsnip and hazelnut.

Mignardises served with cacao bean tea and honey.

Sesame, salty, superb final bite.