The ProvidenceG and New Corporate Executive Chef Robert Sisca Announce New Menus and Launch of Weekend Brunch Beginning on Easter
Chef Sisca infuses menus with unique vision and passion for the freshest seasonal ingredientsSpring is in the air, inspiring new culinary creations at the ProvidenceG, along with the launch of a Saturday and Sunday brunch series beginning on Easter! With new Corporate Executive Chef Robert Sisca at the helm of ProvidenceG’s three differentiated restaurant venues – Garde, Rooftop at the ProvidenceG and GPub – guests will experience refreshed menus. At Garde, a special prix fixe Easter brunch celebration will introduce its new weekend brunch series, crafted and executed through the collaborative efforts of Sisca, Executive Chef Christopher Nardoza and Sous Chef Michael Haigh. An award-winning chef who recently joined the ProvidenceG team after nearly seven years as executive chef of Boston’s renowned Bistro du Midi and five years at the Michelin three-star restaurant Le Bernardin, Sisca is excited to unveil new menus for Garde, Rooftop at the ProvidenceG, and GPub, as well as new offerings such as a lively and elevated brunch at Garde with “something for everyone.” Weekend Brunch Series at Garde Begins Easter Sunday Garde is offering a brunch feast on Easter Sunday. From 10 a.m. to 4 p.m. on Sunday, March 27, guests can select from a three-course prix fixe brunch menu featuring exclusive Easter fare in addition to new menu items for $29. A preview of Garde’s weekend brunch series begins next Saturday, April 2. The selection includes smoked white asparagus soup followed by duck confit French toast and a luscious salted caramel cheesecake. With nine entrées to choose from, additional brunch sides like house smoked bacon and savory duck fat potatoes available, and special cocktails like Bloody Marys, Bellinis and Mimosas, Garde offers a wide range of treats to enjoy on Easter Sunday. Chef’s secret for the Easter holiday? “I think of lamb when I think of Easter so I created a number of ways for guests to enjoy it during our brunch,” said Sisca. “Our brisket burger, for example, comes with lamb bacon while our rye cavatelli is prepared with a lamb neck ragout. We also offer lamb tartare as a first course item.” Please call (401) 632-4799 or reserve online at opentable.com/garde-de-la-mer for Easter Brunch or upcoming brunches offered every Saturday and Sunday, beginning on April 2, from 10 a.m. to 4 p.m. New Menu Offerings – Garde Garde has launched a new menu reflecting Sisca’s first major collaboration with Garde’s kitchen leadership team, including Nardoza and Haigh. Known for its skillful preparation of French-inspired seafood and meat, Garde – under Sisca’s leadership – will retain its French influence and commitment to sourcing local and native ingredients, while offering a menu that changes seasonally. “Our goal was to create a menu that was approachable and fun,” said Sisca. “Our new menu allows guests to casually stop by the bar to enjoy charcuterie and cheese or to indulge a bit more with a great dish of hand rolled pasta – an item that will be prepared daily and will play an important role in featuring land and sea offerings at Garde. We’ve also created several vegetarian options for this menu, aiming to satisfy various palate preferences.” The new menu encourages sharing and exploration with a wide variety of charcuterie and cheese selections, as well as dishes such as lamb tartare paired with a French-inspired mix of vadouvan spices, potato crisps and essential quail egg; and an artful Hamachi crudo finished with thinly sliced sweet Asian pears, almonds, green garlic and black vinegar seaweed crisps. The menu also features exciting new seafood presentations, including Spanish octopus with confit fennel, native littlenecks and bouillabaisse jus; and Mediterranean sea bass with chorizo, broccoli rabe, golden raisins and blood orange. All of Garde’s seafood dishes draw inspiration from seasonal fish and shellfish sourced both from the Mediterranean Sea and local waters. New Menu Offerings – Rooftop at the ProvidenceG Rooftop at the ProvidenceG has also launched a new menu that leverages the venue’s appeal as both a culinary and entertainment destination. “Given the Rooftop’s seventh-story perch offering scenic views of the Providence skyline and year-round status as the only rooftop restaurant and lounge, it was important for us to create a more upscale bar menu that indulges our guests whether they are here in the evening to dine or late night to unwind,” said Sisca. “We also wanted a selection that allows guests to easily enjoy their food while taking in entertainment like our weekend DJ series.” The new Rooftop menu offers small and large plates, including a new charcuterie brick oven pizza topped with etna salumi, coppa, provolone, picante and chili oil; crudo bar; fried calamari and steak frites. New Menu Offerings – GPub GPub has launched a refreshed menu. “I loved the menu at GPub when I joined the ProvidenceG team and wanted ensure a continued vision of seasonality and high quality in a gastropub atmosphere,” said Sisca. As a result, Sisca and GPub Executive Chef Kevin Robinson have updated the favored Faroe Island salmon, crispy fish sandwich, fish tacos and jalapeno mac & cheese to advance spring flavors; and added new items including croque madame, shrimp ‘n’ grits and steak frites.
Canstruction® RI Returns to Providence Place – Teams to Build Giant Canned Food Sculptures on Saturday
Building Competition Benefits the R.I. Community Food BankWHO: Local Teams Comprised of Architects, Engineers and Construction Contractors WHEN: The exhibit runs through Friday, March 25. Sculptures are then “de-canstructed” for delivery of thousands of cans of food to the Rhode Island Community Food Bank. WHERE: The Providence Place Skybridge Concourse WHAT: The sixth biennial Canstruction® RI competition featuring colossal sculptures designed and built entirely from full cans of food. The media is encouraged to visit the Providence Place Concourse between 10 and 11 a.m. to view the teams’ progress on the sculptures as well as interview participants. The competition features awards selected by a panel of independent jurors, and the opportunity for teams to submit photos of winning sculptures to the international competition (www.canstruction.org). The juried award categories are Best Meal, Best Use of Labels, Structural Integrity and Jurors’ Favorite as well as up to two Honorable Mentions. Viewers may vote for the local “People’s Choice” award at www.rifoodbank.org. This year’s Canstruction® RI teams include employees and members of:
- Construction Leadership Council of the R.I. Chapter of Associated General Contractors, Providence
- Dimeo Construction Co., Providence, and Edward Rowse Architects Inc., Providence
- Durkee, Brown, Viveiros & Werenfels Architects, Providence; Odeh Engineers, Providence; Parker Construction Co., East Providence; and Herrick & White Architectural Woodworkers, Cumberland
- Gilbane Building Co. and Brewster Thornton Group Architects, both Providence companies
- LLB Architects, Pawtucket, and Shawmut Design and Construction, Providence
- Saccoccio & Associates, Cranston; DiPrete Engineering, Providence; and H. V. Collins Co., Providence.