Our menu changes with the seasons. Our local farms and purveyors provide us with the freshest and finest products daily. Our goal is to surprise, excite, and educate your palate with a new fresh experience...
In addition to our printed menu we offer a Chef's Tasting Menu every night. Guest's may choose from a five, seven, or nine course tasting menu which may be paired with wine. All tasting menus are chef's choice. Tasting menus give our guest the opportunity to experience Gracie's art at it's best. We also offer a theater pre-fixe menu, which is three courses with three options within each course. The menu changes weekly. The theater menu is designed to give our guests a "Gracie's" dining experience, while allowing them enough time for curtain call.
Please call to inquire more information.
1st Course
Organic Greens Salad
soy sherry vinaigrette, Maytag Blue Cheese, Yukon potato crisp
Watermelon & Yellowfin Tuna
Eva's pea tendrils & snow pea salad, gooseberry emulsion, Benissimo twelve year balsamic
Sweet Corn Soup
slow poached lobster, cilantro, lime, crisp chorizo
"Bacon & Eggs"
braised Berkshire pork belly, Urban Edge Farms poached egg "love letter pasta", Anson Mills white corn grits
Housemade Potato Gnocchi
chanterelles, melted leeks, garlic chives, Mandarone Provolone
Whitewater Mussels
saffron braised fennel, chorizo, roma tomatoes, olive oil croutons
Buffalo Mozzarella Burrata
heirloom tomatoes rilette, home-made parmesan crackers, Sicilian sea salt, olives, roasted garlic fondue
George's Bank Scallops
green tomato rouille, blue crab fricassee, potato, garlic shoots, roasted native corn
Pan Seared Hudson Valley Foie Gras
peach consomme, sour cream & vanilla gelato, buttermilk biscuit
Artisanal Cheese Tasting
all cheeses are sourced from Farmstead, Wayland Square, Providence
2nd Course
Pan Seared Filet of Beef
slow cooked red onion marmalade, pommes puree, parmesan creamed spinach, sauce Bordelaise
Mac Farlane Farms Pheasant
white trumpet mushrooms, asparagus, local fava beans, bacon, creamed garlic
Australian Loin of Lamb
herbed spatzle, English peas, oven roasted young turnips & carrot, mint reduction
Veal Two Ways
grass grazed rib loin, Parisian gnoochi, chanterelle mushrooms, red currant & thyme reduction; crisp sweetbreads, Urban Edge Farms baby fennel salad, pepperdew pepper
Pan Seared Halibut
bok choy, rutabaga, mussels & local littlenecks, shiso & lemongrass broth
Native Striped Bass
heirloom tomato concasse, hearts of palm, Nicoise olive vinaigrette
Gracie's Rigatoni Campanaro
sweet & spicy sausage, plum tomato, ricotta salata
Summer Tasting of Vegetables
preparation changes daily
