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Our 26th Sephardic Passover Celebration is offered as a (3) course dinner
From Friday April 6th 2012 to Monday April 9th 2012
Price $ 39.95 plus Tax & Gratuites
Reserve at 401-273-2652 or click on
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Appetizers
Brodo Sephardito
Passover soup with chicken dumplings, carrots, celery, eggs and matzo
Spinaci del Ghetto
Fresh spinach saute’ with olive oil, garlic, pine nuts and raisins served with matzo
Insalata Capricciosa
Crisp Salad of Tomatoes, Romaine, Radicchio & Endive with toasted pistachio & vinaigrette
Peperoni affumicati farciti di melanzane e mentuccia
Roasted sweet pepper filled with roasted eggplant and mint
Pate’ di fegatini e pere
House-made chicken liver spread with roasted pears, onion, duck salame on matzo
Carciofi alla Romana
Steamed artichokes filled with mushrooms and sage compote in lemon & garlic sauce
Entrees
Abbacchio alla Romana
Roasted Tennessee Leg of lamb coated with rosemary and coriander, in Barbera wine sauce
Minha De Pesach al vitello
Stewed veal shoulder cooked in wine and tomato, blended with mushrooms and zucchini
Bistecca all aglio fresco e pepe nero
Roasted sirloin rubbed with garlic, topped with artichokes, roasted peppers & brandy sauce
Pollo Biologico farcito alle verdurine
All natural chicken breast, filled with roasted vegetables and dates in sherry sauce
Merluzzo all'Aquapazza"
Baked Haddock, finished with a sauce of spicy tomatoes, fennel, olives & capers
Dessert
Fresh organic strawberries with honey, rose water
Almond and ricotta pudding with macaroons
House-made chocolate mousse "pot de creme"
Wild cherry gelato with Maraschino liqueur
4.30 PM - 10 PM
Antipasti
White clam creamy chowder / 6
Baccala' rice cakes served with arugula salad and aioli / 9
Fried smelts / breaded / served with lemon, garlic aioli / 8
Mussell zuppa / garlic, wine, abruzzese salame, hot pepper / 10
Clam zuppa / local clams / spicy tomato, garlic, wine, cannellini beans / 11
Block Island Sound stuffed quahogs / traditional recipe....very little bread / 9
Fried calamari from Point Judith with hot pepper butter, thyme and lemon / 9
Scallops and shrimp salad / olive oil, lemon, parsley, cerignola olives, sundry tomatoes / 13
Octopus salad and sardines salad with poached potatoes and hard boiled eggs / 10
Arugula, cherry tomatoes, and cucumber salad with walnuts and dry cherries / 8
Entrees
Fish & Chips / housemade tartar sauce / 16
Lobster ravioli / shrimp and lobster bisque / 24
Stuffed sole / salmon and vegetable filling / 23
Baked Haddock / lobster sauce / sea scallops / 24
Risotto with seafood / shrimp. scallops and salmon , asparagus / 24
Baked Chatam scrod "Aquapazza" / spicy tomatoes, capers and olives / 23
Tuna / coated with corn meal / rare / served over artichoke and bean salad / 22
Tjella / Abruzzese seafood terracotta casserole, scrod, shrimp, scallops, tuna / 24
Seared New Bedford sea scallops / citrus sauce / fennel and cuscus / 24
Spaghetti "alla Luciana" / spicy tomatoes, white wine, peas / 18
Capelline garlic & olive oil with anchovies and parsley / 16
Special educational dinners
The gastronomic treasures of Firenze
A month-long four (4) course event
about the authentic cooking of the city of Florence in Tuscany, Italy.
Recipes offered by Enoteca Pinchiorri, Il Cibreo, Trattoria 4 Leoni and Chef Walter Potenza of Potenza
Ristorante on Federal Hill in Providence Rhode Island.
From Wednesday, November 16 at 4:00pm to Friday December 16, 2011 at 10:30pm
Prix-Fixe menu $ 49.95 / wiith a bottle of Tuscan wine / T & T not included
Menu
1) Acquacotta / classic soup of tomato / chicken broth / eggs / cheese
2) Antipasto Fiorentino of chicken liver crostini / finocchiona salame / frittatina of artichokes
Choose one (1)
Arista con rosmarino / Roasted rosemary pork loin with garlic
Pollo all' agliata / Breast of chicken / radicchio / garlic cream / dry figs
Polenta Taragna con salsicce e fagioli / sausage / flask beans / Pecorino cheese
Fiaccheraia / Baked bow tie pasta / peppers / mushrooms / spinach / zucchine / gorgonzola
4) Zuppa Inglese / English trifle of sponge cake / cream / almonds / alchermes liqueur
Tavernello Bianco and Rosso Tuscan wines will be offered
Sagra del Radicchio
A Four 4 course event about the authentic cooking of radicchio
Friday November 4th 2011 / Time 6.30 PM / Price $ 65.00 all inclusive
Wine from Veneto
Menu’
1) Tart of radicchio, escarole, apples and Rhode Island potatoes wrapped in puff pastry
with house-made salame and dry juniper cherries
2) Vialone Nano type “Risotto” with smoked prosciutto “Speck”
Montasio cheese fonduta, in white celery broth
3) Pork tenderloin crusted with black peppercorn, over radicchio buckwheat polenta
in a sauce of Amarone and pickled mostarda fruit
4) Radicchio sponge cake with mascarpone cream and honey Chantilly
BYO vino - A Roman Night of trattoria cooking
Friday April 29th / 4 course dinner $ 39.95
Our "Sagra" events are designed to provide a typical theme experience
Please refrain from substitutions
Menu'
Stracciatella / egg drop soup with pecorino
Bucatini all'Amatriciana / pasta with pancetta and tomato
Saltimbocca alla Romana / veal escalope / prosciutto / sage / wine
Torta di ricotta / ricotta and orange tart
Bucatini Amatriciana
for reservation call 401-273-2652 or
chef walter potenza 286 atwells avenue providence ri 401-273-2652 • feedback@chefwalter.com