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New Year’s Eve 2018

Wednesday, January 9th, 2019

new year’s eve 2018 celebration menu

Prix Fixe Menu 90

10! Welcome bubbles ~ Lamberti Prosecco

9!    Warm French bread with goat cheese, herbs, honey, butter + sea salt

8!   Purée of beetroot, carrot + olive oil


Point Judith flounder crudo with blood orange, grapefruit, apple, radish, arugula + roasted almonds


Baby Wishing Stone Farm romaine with blue cheese dressing, clementine, pomegranate + croutons


Point Judith scallops, squid + mussels with spinach, kale, herbs + pumpkin cream


Spaetzle with Wishing Stone Farm brussels sprouts, herbs + roasted walnut


House made cavatelli with smoked beef, chicken + tomato ragout, mozzarella, ricotta + pecorino


Roasted Wishing Stone Farm carrot with slow cooked Maine beans, smoked paprika + crème fraîche

4!Intermezzo ~ grapefruit-thyme sorbet with bubbles + sea salt


Slow-roasted Blackbird Farm pork shoulder with butternut-apple-cheddar polenta, bok choy + cider jus


Rhode Island mushrooms with shallots, mustard + pea greens, parsnips rutabaga + chestnuts


Dark chocolate “cheese cake”, chocolate crisp, toasted marshmallow + derek’s cherry sauce





Chef’s Special Wine Pairings Selected from Wildman & Sons Importers


We chose each of these incredible wines for tonight because I love them and they are beautiful expressions of each winemakers’ dedication, talents + hard work. I adore these winemakers. Tonight’s menu was designed around the flavors in these beautiful wines.  Enjoy + Happy New Year!” -    


First Bites

Pol Roger White Foil Reserve Champagne NV, Epernay, France

First Course

Hecht & Bannier Blanc 2016, Languedoc, France

Second Course

Olivier Leflaive “Champlots” Saint-Aubin Prémier Cru 2016, Burgundy, France

Third Course

Santi “Ventale” 2016 Valpolicella Superiore, Veneto, Italy

Fourth Course

Marchesi di Barolo Tradizione 2014, Piedmont, Italy

Fifth Course

Ca’ Bianca Brachetto d’Acqui 2017, Alto Monferrato, Piedmont, Italy

Full Menu Pairing 55




with terrines + pâtésmade from Rhode Island meats, served with house-made pickles, mustard + chargrilled pesto bread $14.5 for one / $20.5 for two


RI Oysters served chilled or roasted on the half-shell $25 doz /  $15 half doz / $3ea

Chilled ~ with pickled cranberry, mandarin + mustard seed vinegar

Roasted ~ with parsley, caper, shiitake, lime butter + Pecorino


served with fruits, greens, honey roasted nuts + toasted breads $14.5 for one / $20.5 for two

Bar night! Cocktails for a cure!

Wednesday, January 9th, 2019

nicks on broadway donates to many different charities. This night we raised money in support of leukemia. With this charitable event we launched our Bar Night program that now take place one Thursday a month in support of other local charities. Fallow us on twitter or Instagram to stay connected.

rhode ISLAND luau night @nicks on broadway

Benefiting leukemia lymphoma society
Monday June 13th 4-9pm

Cocktails for a cure from the aloha bar + kitchen
Island inspired small plates $4

Cucumber, carrot, lime + basil salad with roasted cashews

Crispy pork chicharonnes with dried chilies, lime + coriander

Roasted asparagus + garlic scapes with coconut-lime dressing + roasted peanuts

Coconut rice with spring vegetables, basil + coriander

Glazed smoky blackbird farm pork shoulder with golden pineapple salsa
served warm over chili-corn polenta

Baffoni farm chicken mango salad with red onion, lime, kale, broccoli + green chili

Honey roasted point judith fish salad with pineapple, basil + scallion
served over white rice with honey-tamari-chili dressing

Lemon cake with coconut + rum caramel

Strawberry, mango + lime cream parfaits with toasted shortbread + mint

Chocolate coconut caramel macaroons!
All proceeds + donations from tonight go directly to leukemia lymphoma society, so…

Eat + drink up!

Mahalo from all of us at nicks on broadway for your support in the fight against cancers!


Bar Night! Patè, Cider & Rosé!

Wednesday, January 9th, 2019

nicks on broadway bar night!

Tonight we collected toys, clothes and canned good for the Blackstone Valley Children’s Shelter.

We donated part of the proceeds to the children for a brighter holiday season.

This is part of our on-going bar series nights that feature different fun themed menus.

We’ll definitely do this one again!


Pâté, Cider + Rosé Night! ~ Happy Birthday Lizzy!!!
9pm-12am – small plates

Pâtés + Charcuterie $4/each
Blackbird Farm Beef tallow + pecorino popcorn
Crispy pork chicharrones with smoked chili + lime salt
Baffoni Farm chicken pâté with blueberry-wax pepper jam
Blackbird Farm smoked pork + mushroom pâté with cornichons + hot mustard
Hopkins Farm lamb + smoked chili pâté with tomato jam + pickled mustard seeds
Smoked Blackbird Farm pork head, trotter + cider terrine with caramelized peach jam
Hopkins Farm lamb + mustard terrine with charred jalapeño aioli
Lardo with black pepper, sea salt, nardello pepper jelly
Chili whipped pork tallow with sea salt + honey

Oysters + Fish
Walrus + Carpenter Oysters $2/each
Chilled with shishito pepper, apple + onion vinegar
Roasted with spinach, poblano chili, onion, parmesan + garlic butter
‘Stuffie’ style with toasted brioche, smoky paprika, parmesan, parsley + onion

Point Judith fish + caper salad, radishes + poppy seed aioli on French bread $4/each

Veggies + Crudite $4/each
Roasted kuri squash, parsley + onion on chargrilled bread
Beetroot, red onion + whipped feta on multigrain
Sweet potato, apple, roasted onion + goat cheese on chargrilled bread
Broccoli + brussels sprouts with horseradish dressing
Radishes + blue cheese
House pickled veggies

Sweets $3/each
Pumpkin-maple panna cotta with toasted shortbread
Cranberry buttermilk crumble with whipped cream
Malted Milk + apple tartlets
Cocoa Angel with plum + blackberry jam, chocolate ganache + whipped cream

Château Les Valentine “Le Caprice des Clémentine Rosé” 2015, Côtes de Provence, France $6/12
Domaine de Fontsainte Corbières Gris de Gris Rosé 2015, Languedoc-Rousillon, France $6/12
Couly-Dutheil Chinon Rosé 2015, Loire Valley, France $6/12

Champlain Orchard Vermont Hard Cider on Draft $5
Champlain Orchard McIntosh + Maple Cans $6
Champlain Orchard Heirloom Semi-Dry Hard Cider $6

Maison Rouge Cognac Harvest Punch with pear, orange + lemon $6

“Elder Dweller” ~ Revival Brewing Special Anniversary Chocolate Stout $6

Thank you to our beverage partners tonight!
Best Beverage, Champlain Orchard + Cidery, Revival Brewing, MS Walker + Hardy Cognac

Bar Night! German beer, wine & cocktails

Wednesday, January 9th, 2019

German Beer Night!

This was soooo much fun!  We’ve been doing more special nights like this in our barroom and will continue to do so.

With themed food & beverage menus these events are special one night only events with a focus on craft beverage & fun!

Make sure to stay tuned for these & don’t miss them!


Thursday February 9th Small plates!
Suppeort Good Food power! Canned food drive for RI Food Bank / Donations to Chefs Collaborative

Beers! full pours ~ half pours ~ flights of 3
Bavarian Pils ~ Riedenburger, Reidenburg, Germany $3.5/7/10
Emmer Wheat ~ Riedenburger, Reidenburg, Germany $3.5/7/10
Zwickel (unfiltered lager) ~ Zoller-Hof, Sigmaringen, Germany $3.5/7/10
Amber Lager ~ Zoller-Hof “Old Fred”, Sigmaringen, Germany $3.5/7/10
Heller Doppelbock ~ Zoller-Hof “Donator”, Sigmaringen, Germany $3.5/7/10

Wine! full pours ~ half pours ~ flights of 3
Bubbles! ~ Henkell Trocken Riesling/Chardonnay 187ml, Wiesbaden, Germany $10
White ~ Schlossmühlenhof Riesling 2015, Rheinhessen, Germany $5/10/12
Rosé ~ Schlossmühlenhof Spätburgunder Blanc de Noirs Rosé 2015, Rheinhessen, Germany $5/10/12
Red ~ Schlossmühlenhof Dornfelder 2013, Rheinhessen, Germany $5/10/12

Cocktails! $10 each
#1 Club Mate, house-infused tea vodka, Bitter Truth orange bitters
#2 Aaquavit caraway liqueur, potato gin, apple brandy

Meats, Pates + Charcuterie! $4.5 each
Chicken sausage + Vermont cheddar with hot mustard, onions + seeded bread
Beef + mustard pate with sauerkraut
Curry Fries!
House smoked bacon with cabbage slaw + cider dressing
Pickled eggs with smoked chili aioli
Chicken pate with pepper jelly
Pork + mushroom pate with crispy leeks + pickled red onion
Lamb + smoked chili pate with tomato jam + pickled mustard seeds
Smoked pork head, trotter + cider terrine with apple-cranberry chutney

Oysters + Fish
Native Oysters $2 each
Chilled with mustard seed vinegar
Roasted with potato, spinach, kale, parmesan + garlic butter
Point Judith smoked mackerel, herring + potato salad, with radishes + aioli on toast

Veggies + Crudite $4 each
Red cabbage + veggie slaw
Creamed mushrooms on toast
Roasted carrots, Brussels, beetroot, onions + horseradish sauce
Warm pretzels with sea salt + mustard

Sweets $3 each
Dark chocolate cake with cherry jam + sea salt
Apple jam + cake with whipped cream
Kumquat, cheese + citrus tartlets
Maple-pecan crumble with maple whipped cream

Thank you to our partners tonight! Best Beverage, Wine Bros., American Mussel Harvesters!


Valentine’s Day

Wednesday, January 9th, 2019

Valentine’s Day at nicks is always special. Here’s one of our past menus!

Call to find out more about this year’s menu & details!


Valentine’s Day Celebration at nicks on broadway
Tuesday February 14, 2017


Welcome! Tonight’s special menu is a chef’s tasting menu that we are very proud to offer. Dinner tonight is $65 per person, which includes your Chef’s Valentine’s Day Prix Fixe Menu and complimentary welcome bubbles to celebrate!
Wine pairings are suggested and available for the entire meal or for each course separately. Please ask your server for details about the special selections for each course. We also have beautiful sparkling wine selections available and very special cocktail features as well.
Tonight our menu offers meat, seafood and vegetarian options for each savory course. Please no substitutions without prior arrangements.Sweets! Because Valentine’s Day is all about sweethearts we have three very special desserts for you to choose from! We hope you enjoy them!


Important! Please inform your server about any allergies or dietary restrictions you have and of course we will make every effort to accommodate your needs. Not all ingredients are listed on the menu. Please understand that special needs and requests may require additional time to prepare.


We are very proud to source, support and feature the love and labors of so many local farmers, fisherman, growers + producers. Without their hard work and efforts we would not be able to do what we do.



Special Beverage Selections
Specialty Cocktails $12

#1: Sparkly + Spiced
Contratto Sweet vermouth, Hiver Amer cinnamon liqueur, pomegranate, Lamberti rose

#2: Floral + Delicate
Giffard Violette, Prairie gin, St. Elder, lemon

#3: Bold + Boozy
Four Roses bourbon, rhubarb liquor, Caffo amaro, grapefruit bitters
Wine Pairings

Sparkling by the glass

Lamberti Rosé Spumante NV, Calmasino, Italy 12

Louis de Grenelle Saumur Brut Rosé “Corail” NV, Loire Valley, France 14

Jules Bertier Blanc de Blanc NV, Loire, France 11

Carpenè Malvolti Prosecco NV 187ml, Conegliano, Italy 13

Codorníu Cava Brut 187ml NV, Penedes, Spain 12

Henkell Trocken 187ml, Wiesbaden, Germany 12



White by the glass (offered in full + half pours)

Pullus Pinot Grigio 2015, Styria, Slovenia 13

*Chateau Les Valentines Blanc 2015, Côtes de Provence, France 12

*Barone Cornacchia Passerina 2015, Abruzzo, Italy 12

De Forville Chardonnay 2015, Piedmont, Italy 11

Cave de Turckheim “Brand” Grand Cru Riesling 2012, Alsace, France 17
Rosé by the glass (offered in full + half pours)

du Pré Semelé Sancerre Rosé 2014, Loire Valley, France 12

*Fausti Sangiovese Rosato 2015, Marche, Italy 11



Red by the glass (offered in full + half pours)
Schlossmühlenhof Dornfelder Trocken 2013, Rheinhesse, Germany 12

*Indigenous Nero d’Avola 2013, Sicily, Italy 11

*Chateau Les Valentines Rouge 2015, Côtes de Provence, France 12

Trentadue “Old Patch Red” Zinfandel/Petite Sirah/Carignane 2014, North Coast, California, USA 11
Dessert + Cheese Wine by the glass (offered in full + half pours)

*Foris Vineyards Moscato 2015, Rogue Valley, Oregon 10

Bunratty Honey Meade, County Clare, Ireland 8

Pellegrino Pantellerino Passito 2012, Sicily, Italy 10

*Podere il Saliceto “Falistra” Lambrusco, Emilia-Romagna, Italy 10

Malabaila “Birbét” Brachetto, Piedmont, Italy 10


Suggested wine pairings 

Four course menu pairing $21 single pairing $7

First Course
Seafood ~ *Domaine du Pré Semelé Sancerre Rosé 2014, Loire Valley, France
Meat ~ *Barone Cornacchia Passerina 2015, Abruzzo, Italy
Vegetables ~ Chateau Les Valentines Blanc 2015, Côtes de Provence, France

Main Course
Seafood ~ Schlossmühlenhof Dornfelder Trocken 2013, Rheinhesse, Germany
Meat ~ *Indigenous Nero d’Avola 2013, Sicily, Italy
Vegetables ~ *Chateau Les Valentines Rouge 2015, Côtes de Provence, France

Sweet Course
Chocolate ~ Churchill Vintage Port 2011, Douro, Potugal
Fruit ~ Sap House Meadery Honey-Grape wine, Center Ossipee, New Hampshire
Sorbet ~ *Cantina Furlani “Sur Lie Rosé” NV, Trentino, Italy


*produced through organic/biodynamic/sustainable practices



Chef’s Valentine’s Day Prix Fixe Menu
Welcome bubbles!
Lamberti Rosé Spumanti NV, Calmasino, Italy
First bite
Crispy choux pastry with Couët Farm Adelisca cheese, roasted onion + maple
Second bites
Purée of butternut squash, celery root, lentil + olive oil


Roasted Narragansett Bay oysters with spinach, kale, herb, Parmesan + garlic butter


Herb + ricotta gnudi with roasted Baffoni Farm chicken, mushrooms, Pecorino + ricotta


Salad of baby greens, citrus + hazelnuts with tartine of beetroot, roasted onion + blue cheese
Intermezzo – Mandarin + rosemary sorbet with bubbles + sea salt
Main courses
Roasted Point Judith flounder with winter vegetable, herb + butter broth


Slow braised Blackbird Farm beef with white beans, celery root, carrots + kale


Brussels sprouts, carrots + parsnips with wilted greens, sweet potato, capers + herbs
Chocolate cake with dark chocolate, roasted almonds, sea salt + cranberry


Pumpkin-orange + white chocolate panna cotta with pumpkin cake + orange cream


Strawberry-lime sorbet with angel cake, citrus fruits, toasted poppy seeds + yogurt



Menu additions + supplementary courses
These items + additional courses may be added to your Chef’s Valentine’s Day Prix Fixe Menu for an additional charge

Cheese Course
New England cheeses with fruits, roasted nuts, local honey + toasted breads
$14 for one / $20 for two

Charcuterie Course
House-made charcuterie plate of local meat pâtés + terrines
with greens, jam, mustard, pickles + pesto-chargrilled bread
$14 for one/$20 for two

Narragansett Bay oysters on the half shell
Chilled ~ preserved lemon, black pepper + mustard seed vinegar
Roasted ~ spinach, kale, herb, Parmesan + garlic butter
$3 ea/ $18 half doz/ $36 doz

Sides & Snacks
Chargrilled pesto bread $2
Polenta of Rhode Island cornmeal, Vermont cheddar + parmesan $7
Sautéed local winter vegetables $8
Potatoes, onions, greens + house-smoked bacon $8
Wilted local bitter greens, grains, onions + herbs $7


No substitutions please.

Let your server know of any allergies, sensitivities or dietary restrictions.

A service charge of 20% will be added to all parties of 5 or more.

Everything here at nicks is prepared freshly to order. Courses traditionally take at least thirty to forty-five minutes to prepare. We take pride in crafting your meal and appreciate your patience and understanding. Enjoy!



New Years Eve

Friday, September 30th, 2016


The new year is just around the corner heres a preview of last year’s special menu! It’s never to early to get excited for the count down!

nicks on broadway new year’s eve 

Warm rye + ginger bread with maple butter, honey + sea salt

Narragansett Bay oysters three ways ~
Chilled with champagne-caviar cream/ Roasted ‘Rockefeller ’ style / Chilled with preserved lemon
Warm goat cheese + onion tartine with toasted brioche, pistachios, poppy seed + honey comb

Roasted native mussels with green lentils, carrots, herbs + roasted pepper broth
Roasted pear, carrot, turnip + leek soup with charred leek, crème fraiche + olive oil

Maple smoked bacon + smoked pork head-cider terrine with apples, lettuces, currants + mustard
Roasted beetroot & carrots with citrus, honey roasted walnuts + blue cheese-herb boursin

Roasted Native sea scallop with cauliflower-turnip puree, pea greens, cider + golden raisins
Butternut squash & white beans with oven dried tomatoes, spinach, pecorino + ricotta
Risotto of Baffoni Farm chicken sausage, spinach, broccoli, kale + parmesan
Rhode Island mushrooms – piopinos, maitakes + oysters, with rye seed, Napa cabbage + sage
Schartner Farm carrot + lemongrass sorbet with bubbles, sea salt + mint
Smokey braised Blackbird Farm pork with roasted sweet potato, onions, greens + cranberry
Cauliflower + broccoli roasted with field peas, celery root, herbs, bread crumbs + pistou
1! Dessert
Dark chocolate cake with chocolate-lavender ganache, sea salt, cocoa-violet cream + orange
Lemon chiffon cake with orange cream, caramelized citrus, roasted pecans, honey + mint


Menu 125 per person(exclusive of tax, beverage + gratuity).
No substitutions please (without prior arrangements).
Champagne + Snacks in the bar starting @11pm(reservations accepted, walk-ins welcome)

If you’re looking for just some snack and small bites to eat at the bar we offer our select menu of local favorites.

2016 Countdown with Bar Snacks + Bubbles


Narragansett Bay Oysters on the half shell

House pickled vegetables

Crispy kale with field pea hummus

Chicken pate with berry-wine preserves

Point Judith white fish salad with lemon-chili aioli

Goat cheese with apple-onion jam + roasted walnut

Honey roasted nuts with sea salt

Roasted beetroot with blue cheese-herb-boursin
Gingerbread with whipped cream + jam

Chocolate cake with dark chocolate ganache

Cranberry cheesecake tartlets

Cake truffles



7 course Vegan tasting menu

Friday, September 30th, 2016

We cater to many special requests at nicks on Broadway. There are so many food allergies, and dietary restrictions now that it always keep our staff on their toes inspiring them to creat unique concoctions with seasonal ingredients. Here is a sample of a menu our staff executed on September of this year 2016.

Vegan: a person who doesn’t consume any form of aninmal product.

Amuse: Focaccia crostini with Nardello pepper jelly, apple , scallion + roasted pecans

Pure : Chilled soup of cantaloupe, tomato, watermelon + olive oil

1st Course: Summer tomatoes, cured tofu, honey roasted peanuts, toasted seeds, mint+ citrus

2nd Course : Cucumber + feild peas with roasted olives, radishes , capers,pistachio +parsley

3rd Course :  Roasted squash  blossoms with sweet-chilies+ walnuts, peaches ,plums, apples, pea greens, cashews + honey

4th Course: Broccoli, escarole, zucchini, summer squash, roasted garlic, whole grain + charred leek

5th Course : Orange peppers with roasted eggplant + sweet corn, kale, almonds + pistou

Intermezzo : tomatoes + mint sorbet with bubbles, sea salt + mint

6th Course: Roasted Maitake + oyster Mushrooms  with tatsoi, yokatina, green lentils, carrot-chili pure + fingerling potato

7th Course : Vegan chocolate brownie with black berries, raspberries, blueberries, coco-mint sorbet + hazelnut-cocoa butter


This is just a sample menu. Menus subject to change based upon seasonal availability and special requests.



Cinco de Mayo!

Sunday, May 15th, 2016

cinco de mayo!


What a fun night this was!  Any chance we have to celebrate with delicious food + drink, count us in!  We made no exception here for Cinco de Mayo this year.  With the opportunity for us to embrace + express our love for the flavors + beauty of Mexican cuisine we put together this fun little bar + snack menu for the night.  We love our barroom.  Thematic events + holidays allow us to have some fun with it, and we are doing more + more of these ‘pop-up’ style special food + drink menus in it.

This was brilliant expression of our Sous Chef Xavier’s homage to his Mexican roots + a way for us to showcase some of our beautiful Rhode Island bounty in a different light.  The heirloom corn, the dried chilies + tomatoes from our summers, the pickled peppers, spices + vegetables that we make in our pantry, and of course our favorite local meats, seafood + cheeses, all inspire us.

In our food there are often undertones + accents of Spanish + Mexican flavors, the sensibilities + textures inspire + inform us, but not always so outrightly so.   This was a fantastically fun way to enjoy, embrace + celebrate that!


bar snacks 9-11pm

Narragansett Bay oysters chilled with pickled tomato-chili-lemon vinegar

Chilled native squid + mussels ‘cocktail’ style with tomato, chilies, onion, parsley, lemon, lime + chargrilled bread

Heirloom cornbread + chili whipped lardo with chives, honey + pickled jalapenos

Chicharrones with lime + chili salt

Tacos! ~ with corn tortilla, house salsa, parsley + pickled onions

Baffoni Farm chicken ‘tinga with chipotles

Blackbird Farm smoked pork belly + pea greens

Rhode Island mushrooms + potato with queso

Blackbird Farm beef + chili ‘tamale’ freestyle ~ slow braised beef sirloin, smoked chilies, tomatoes + onions with corn-smoked chili polenta, pickled chilies + goat cheese

‘Rice + beans’ ~ black bean + tres queso risotto

Verdes ~ Asparagus, fiddleheads + brassicas with dried chilies, lemon + crumbled queso

Chocolate-cinnamon-chili cake truffles with sea salt, caramel + fruit

Mini lime + coriander tartlets with caramel, sea salt + whipped cream




La Rosa Mexicana ~ Tierras Blanco, lavender, honey, rose liqueur, lime, prosecco

El Burro del Jimador ~ Olmeca Altos Reposado, lime, ginger beer

Rhody Michelada~  Revival Brewing Hefeweizen, tomato, chili, spices, lime salt

Paloma~ Tierras Blanco, lime, agave, grapefruit soda, lime salt

María Sangrienta~  El Buho Mezcal, Aalborg Akvavit, tomato, savory spices

One Hot Chili~  Olmeca Altos Reposado, Ancho Reyes, Aperol, grapefruit

Adios Napoleon~  Del Maguey Crema de Mezcal, Maison Rouge Cognac, Galliano Ristretto, Pierre Ferrand dry curaçao


Tierras Blanco

Siembra Valles Estate Grown Blanco

Olmeca Altos Reposado

Lunazul Añejo


El Buho

Del Maguey Single Village Minero

Del Maguey Crema de Mezcal

New Year’s Eve

Wednesday, December 31st, 2014

nicks on broadway new year’s eve 2015

Warm + crispy choux pastry with cheese, rhubarb preserves, black pepper, honey + salt

Narragansett Bay oysters two ways ~
Chilled with cranberry, onion + preserved orange / Roasted with potato-horseradish-parmesan sabayon
Soup of turnip, onion, walnut, rosemary, escarole + creme fraiche

Chilled native clams + mussels with grapefruit, french radishes, celery + parsley
Naval orange salad with pomegranate, kale, macadamia nuts + blue cheese

Smoked pork terrine with turnips, apples, pickled raisins, greens + smoked bacon
Crusty caraway bread with roasted squash, Melville cheese, greens, almonds, honey + pumpkin seeds
Native sea scallops roasted with citrus, cinnamon, black bean, kale + sweet potato
Mushrooms with field peas, onions, dried cranberries, herbs + feta cheese

Spaghetti squash with beef, pork + chile ragout, herbs, ricotta + Parmesan cheeses
Brussels sprouts with beet root, chiles, roasted peanuts + white sesame
Orange-thyme sorbet with bubbles, sea salt & orange mint
Braised Hopkins farm lamb with parsnip, sunchoke, mustard greens, red wine + earthy spices
Roasted carrots with green lentils, crispy wheat berries, chard + goat cheese
1! Dessert tasting
Dark chocolate-ginger bread bread pudding with chocolate sauce, sea salt + cocoa clove sorbet
White chocolate-cranberry crumble with vanilla-orange cream, drunken cranberries, pistachios
Sweet potato-maple ‘cheese cake’ with bourbon, honey, caramel + pecans

Menu $125 per person(exclusive of tax, beverage + gratuity).
No substitutions please(without prior arrangements).

Champagne + Snacks in the bar starting at 11pm (reservations excepted, walk-ins welcome)

nicks on broadway was the Providence winner of Million Dollar Critic!!!

Wednesday, November 12th, 2014

Read Giles Coren’s Million Dollar Review from The Huffington Post!

Clink link below for full article about his adventures in Providence as well as video, showing our win!