PERSIMMON PROVISIONS
Persimmon Provisions, our Barrington butcher shop, is BACK for a limited-time Providence POP-UP offering some of our holiday favorites.
Place your order via EMAIL to our master butcher and chef : champe@persimmonri.com
All orders need to be received by Monday, December 18. Champe will be happy to answer any questions you may have as well. Orders will be taken via EMAIL ONLY and will be available for pick-up at the restaurant, 99 Hope Street, Providence, on Saturday, December 23, from 1 p.m.-8pm.
HOLIDAY FAVORITES
$110
/
ea. (serves 2)
BEEF WELLINGTON
Beef tenderloin wrapped in Parma ham, mushroom duxelle, Swiss chard leaves, and puff pastry. Partially cooked, this roast needs to be finished in the oven at home. Full cooking instructions and our Bordelaise sauce will be included. These serve two adults and are one-size only. Purchase as many as you need for the size of your family
$110
/
ea. (serves 2)
$46
/
lb.
BEEF TENDERLOIN
fully trimmed, tied, oven-ready, 3-4 lbs. average, factor 8oz. of beef per-person, sold by the pound
$46
/
lb.
$40
/
lb.
BONE-IN PRIME RIB ROAST
sold by the number of ribs and priced by the pound (each rib weighs 2-3 lbs. and serves 2 adults)
$40
/
lb.
$18
/
lb.
BONE-IN PORK LOIN ROAST
sold by the pound, factor 12oz. per-person
$18
/
lb.
$20
/
lb.
BONELESS PORK LOIN ROAST
sold by the pound, factor 8oz. per-person
$20
/
lb.
$160
/
ea.
BERKSHIRE BONE-IN PORK CROWN ROAST
minimum 8 bones (serves 6)
$160
/
ea.
$65
/
ea.
AUSTRALIAN RACK OF LAMB
sold by the 8-bone rack (28oz. average, serves 2)
$65
/
ea.
$55
/
ea.
FOIE GRAS TORCHON
fully-cooked, 5oz., individually vacuum-packaged
$55
/
ea.
$60
/
lb.
FOIE GRAS
raw, whole lobes or pieces, sold by the pound
$60
/
lb.
$30
/
ea.
BORDELAISE SAUCE
sold frozen by the 8 oz. container
$30
/
ea.
$15
/
ea.
VEAL STOCK
sold frozen by the quart
$15
/
ea.
$15
/
ea.
CHICKEN STOCK
sold frozen by the quart
$15
/
ea.
$15
/
ea.
BOLOGNESE SAUCE
sold frozen by the pint, (serves 2-3)
$15
/
ea.
$25
/
ea.
QUICHE
With caramelized onion, Gruyere cheese, bacon, and spinach (serves 4-6)
$25
/
ea.
$25
/
ea.
QUICHE (vegetarian)
With caramelized onion, Gruyere cheese, and spinach (serves 4-6)
$25
/
ea.
$28 for 12oz. (two cocktails)
PASSIONFRUIT MARGARITA
Espero tequila, Chinola passionfruit liqueur, passionfruit puree, lime
$28 for 12oz. (two cocktails)
$30 for 12oz. (two cocktails)
ESPRESSO MARTINI
Boston Harbor Maple Cream Liqueur, Nitro coffee brandy, vodka, espresso, sugar
$30 for 12oz. (two cocktails)
Chef/proprietors: Champe and Lisa Speidel
Sous chef: Amanda Geisler / Pastry chef: Kristen O'Laughlin
Dining Room Manager: Kevin O’Connor / Sommelier: Steffen Rasch
Please inform the restaurant of any allergies
*Please be advised the consumptions of raw or undercooked foods of animal origin may increase risk of food-borne illness