Claudine – Providence, RI.

New restaurant from two chefs that worked at Per Se. Eight course with supplement options and wine pairing. Pictures are a selection. First is an oyster with some delicious mignonette. Second is a lobster consommé with marcona almonds, tomato gelee, and peach. Third is torched hamachi with basil foam. Fourth is a brown butter poached sea bass with a rye crepe and summer veggies. Fifth is the dessert course with a sweet corn ice cream over a financier as well as a biscoff cake with chocolate ganache and vanilla cream.