Photos by J Wessel Photography. All text adapted from the Gracie’s Blog
Peas, ramps, asparagus, and fiddlehead ferns are just some of the brightly flavored ingredients showing up on the new menu at Gracie’s. This is, perhaps, the most exciting season of the year in regards to local ingredients.
Unfortunately for us New Englanders, this is also one of the shortest seasons in regards to availability. Get to Gracie’s before the rhubarb, fava beans, and morel mushrooms are gone. Here are some of the menu items to look forward to!
the Ricotta Pound Cake is inspired by the classic pairing of berries and pound cake. Rhubarb is one of the first fruits to come into season. The tart rhubarb is cooked down into a delicious jam which takes the place of the classic pairing of macerated berries. The cake is made with perfectly fluffy and light whole milk ricotta from Narragansett Creamery. A beautiful quenelle of juniper lemon ice cream represents the newly budding trees and the bright freshness of Spring flavors.
Foie Gras is always a staple on the Gracie’s menu. For spring, seared Hudson Valley foie gras is served with rhubarb frangipane, toasted hazelnuts, toasted oat cookie crumble, and lemon balm.
The frangipane is a hazelnut cake with rhubarb. Foie gras is intensely rich and savory. It is often paired with some sort of fruit component to add a contrast of sweetness and brightness. The combination of the fatty foie and the bright fruit create one of the most spectacular food pairings in existence. Toasted hazelnuts and oat cookie crumble add textural contrast. There are so many beautiful things happening on this plate!
Gracie’s is proud to feature Pat’s Pastured chicken on the menu. Pat’s is located right in East Greenwich, RI. These chickens spend their lives running around being happy chickens, eating a natural diet of fresh grasses and grains. They live a happy, healthy life and that comes through in the final product.
The culinary team breaks down the chickens in-house. Thigh meat is ground up into a sausage, flavored with ramp tops, brandy, garlic, and herbs. The breast meat is pounded to tenderize, then brined. After the breasts have brined, the skin of the chicken is rolled around the breast meat and the whole thing gets deep fried! The chicken is accompanied by artichokes, broccoli rabe, and new potatoes, then finished with a puree of black garlic and a savory chicken jus. This will knock your socks off! These items will not stay around for long so be sure to stop in soon.
Spring is in the air, on the palate, and in the belly! Stop By Gracie’s to get your taste.