Our food menu is influenced by New England's wild landscape and seascape, as well as Providence's immediate urban community. Notable influences for the menu are tropicália, fields of grass and flowers, and seaside cities. 

 

The wine list is curated to feature only wines produced with care and low intervention. We serve natural wines by the glass and by the bottle. We also serve cocktails, beer, grappa, and amaros. 

All the corn in our tortillas, tostadas and empanadas are nixtamalized in house and handmade from Comiteco Pinto corn from Oaxaca. 

Our bread is made in house- naturally leavened with stone ground flour from Kenyon Grist Mills in Usquepaugh, Rhode Island.

PRODUCERS AND FARMS WE WORK WITH:

  • White Barn Farm

  • Kenyon Grist Mill

  • Little City Grower's Cooperative

  • Pat's Pastured

  • Wright's Dairy Farm

  • Masienda

  • Walrus and Carpenter Oysters

  • West Passage Oysters

  • Frenchtown Farms

  • Orly Lumbreras

  • Rubén Díaz

  • Narragansett Lobster CompanY