Week 5: We’re traveling to the hillsides of Italy
First Course: Cavatelli with House-Made Pork and Fennel Sausage and Cavolo Nero
Main Course: Colorado Lamb Chops “Scottadito” with Wild Mushrooms and Grilled Tehachapi Grain Project Polenta
Arugula with Lemon and Olive Oil, Crisp Grissini
Dessert: Gianduja Budino
Add-ons: House-smoked CA King Salmon w/ traditional accompaniments, three types of caviar, truffle brie, cocktails, and the Providence wine list!
TLDR: Another excellent takeout dinner from Providence with very generous portions. The three courses plated below are just half portions.
chilled celebrity tomato soup | scallop dumplings, compressed melon, celebrity tomato medley, basil, basil cream
it’s the perfect summer time chilled soup with alternate bites of tangy tomatoes and sweet melon countering the very savory soup. Also, here’s a special shout out for the steamed scallop/cream/egg white mousse. It’s got a very smooth and delicate texture not unlike silken tofu except that it’s bursting with classic bivalve sweetness.
parker house rolls
mine didn’t glisten like @PorkyBelly’s but texture’s quite soft even with a semi-dense structure.
flavor? it’s incredibly rich and aromatic…perfect for bread and lobster to bathe in. just look at that glossy sauce!
maine lobster | peeky toe crab, mushroom, ritz crackers
tail and claw are meaty and snappy af. this course is basically an instant winner with the buttery lobsta sauce. i couldn’t bathe in the sauce but my lobster sure did!
of course i dunked this baby in the sauce…
here’s the nitpicking part: i can’t really taste the crab but this stuffing is damn tasty.
secret menu: stuff your bread with the peeky toe crab stuffing!
steamed potato & green beans almondine
mom says i need some greens every meal…
fruit cobbler | murray farms blackberry, andy’s orchard peach cobbler, tahitian vanilla whipped cream
vanilla shortbread dipped in chocolate
andes mint
Hahahahaha
i did a BYORLM (rodolphe le meunier) to get that glisten.
ahh…that make sense. I thought Providence forgot to brush mine with egg wash or fat!
Can you please BYOC (condiments) into Father’s Office and film it so we watch the drama?
It’s been done. I’m still alive.
Shucks
TLDR: I’m ready for next week’s menu.
the works @TheCookie
lobster bloody mary | maine lobster, herbs, celery, sungold tomato, pickled ramp & calabrian chiles, bloody mary gelee, horseradish creme fraiche
this appetizer will definitely tingle all your senses. sweet and snappy lobster is paired with: tangy pickled veggies, plump and sweet tomato, crunchy celery that offers freshness, an aggressively salted tobasco vinaigrette that offers a bit of heat, another tangy component with a kick in the the horseradish creme fraiche, and the salty and spicy bloody mary gelee helps tie everything together.
seaweed bread
i’ve had this plenty of time over the years at providence. it has an intense seaweed flavor with a slightly dry and crumbly, but soft, texture that i don’t love. however, it’s terrific in soaking up sauces.
“iron chef” main course | rockfish, mussels, clams, squid, eggplant, thai flavors
every component is cooked to perfection. fish is meaty and flaky af and its tangy shellfish broth has a terrific aroma when drizzled with the infused coconut oil. what can be improved if i’m super picky? those cubes of fried eggplant could’ve been crispy to offer texture contrast but this is takeout so who are we kidding here? they did do an excellent job in soaking up the sauce which makes them taste great.
open face sandwich
bonus course: fish scale 
Leftover sauce
the 11th commandment: thou shall dunk your bread in sauce
milk chocolate - whiskey panna cotta, chocolate streusel, coconut “ravioli”
i didn’t think any components tasted all that great by themselves. however, it’s absolutely delicious when i get a little bit of everything in one bite! it’s as if i’m having a great mocha with real deep flavors with plenty of crunchy and creamy textures.
took a lot of real analysis to arrive at this perfect bite
petite fours - toffee, chocolate caramel, mystery macaron
After Dinner Dessert:
Terrific. Great pics and I like the way you lined up the ingredients perfectly. 
Wow. Providence is quick this week in releasing their video for the upcoming menu!
They sold me on their 
macaron.
TLDR: Delicious once again. I really appreciate Providence’s deft use of black truffle and using it as a secondary flavor. More often than not, restaurants go overboard in loading black truffle flavor into a dish which at times overwhelm other ingredients’ natural subtle flavors but not here!
paccheri gratinata | pasta stuffed with black truffle, duck , parmigiano, ricotta
highlight of the night! this gratinéed tube-shaped pasta has a very nice chew and a complex mix of deep and rich flavors. as if it’s not decadent enough, a shower of australian winter black truffle almost pushes the dish over the top. luckily, the accompanying poultry veloute enriched with tomato acts as a perfect counterpoint in toning down the richness a notch.
housemade ciabatta
black truffle crusted swordfish | kandarian organic farms cranberry beans, tomato, black kale, roasted summer squash, genovese basil, truffle vinaigrette, evoo
another perfectly cooked fish by providence. it’s superbly meaty and again eats like a steak. intoxicating truffle aroma comes through nicely but it didn’t overwhelming the swordfish’s subtle sweetness! finally, don’t sleep on the accompanying bean salad where its sweet tomato and fragrant basil really brightened and lifted the dish.
black truffle crème caramel with maldon sea salt
what a classic crowd pleaser with its counterbalancing flavors of burnt bitter-sweet caramel and lovely egginess! the glossy clear caramel sauce has a perfect reddish-brown color and it’s rich and quite silky. but delicious as it is, i can’t quite detect any truffle aroma. i actually thought that the bits of truffle detracted from the smoothness of the crème caramel texture.
like a mirror. any GOT fans recognize that sword?
petit fours | piggy macaron, chocolate truffle
lil’ piggy digging for truffle
lil’ piggy’s reward for finding me a truffle: GIT INTO MAH TUMMY
basque cheesecake
soft, custardy and creamy. i may have eaten a quarter of it in one sitting. 
love the crust’s deep caramel notes that go with the interior’s mild tanginess! @PorkyBelly @Chowseeker1999
oathkeeper
Ugh, I was so disappointed and angry about the last season (esp the series finale) that all I can think about when I see Brianne is an article that mentioned how she had been reduced to writing Jamie’s Wikipage in the finale. Bleh! 
It’s Ser Moonboy of FTClands to you.
