Category

events

13

Nov

Thanksgiving Menu 2014

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Bring your family and join us for a Thanksgiving Day feast. Soup – Roasted Acorn Squash Soup – Hazelnut Crema, Roasted Sunflower Seeds, Crispy Sage Entrees w/ Sides:: Choose One – Roasted Turkey with Classic Brine, Sour Cherry Cranberry Sauce, House Sausage Stuffing – Sage and Apples, Maple Whipped Sweet Potatoes Honey Glazed Ham – […]

19

Jun

Providence Restaurant Weeks: July 6 – 19, 2014

AUTHOR : Cristy Raposo

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Celebrate Providence Restaurant Weeks at Public Kitchen & Bar. Enjoy complimentary valet parking. #foodforthepeople Three-Course, Prix Fixe Lunch $14.95 Three-Course, Prix Fixe Dinner $29.95 Lunch RI Clam Chowder or Superfood Salad Avocado Club or Chicken Salad Sandwich Strawberry Banana Bread Pudding Dinner Appetizers:: Choose One: Four Town Farm Sweet Corn Soup – Fresno Chiles, Jonah […]

22

Mar

New England Grassfed Dinner

AUTHOR : Cristy Raposo

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5-Course Chevon Wine Dinner featuring all star local guest chefs. Join us on a grassfed adventure as we take you on a culinary World Tour of Chevon from North Africa to Portugal. THIS WORLD TOUR WILL TAKE YOU TO: North Africa Italy Portugal Caribbean Greece Click here to purchase your tickets.

18

Feb

Dogfish Head Beer Dinner

AUTHOR : Cristy Raposo

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Join us for this delectable Dogfish Head Beer Dinner on Thursday, February 27, 2014 at 7PM! Chef Willis has put together an amazing menu highlighting the best local ingredients. Only $55 per person (tax & tip included). Call 401-919-5050 today to RSVP! 1st course – Piercing Pils Crispy Cambozola & Roasted Pear Salad American Country […]

04

Dec

New Year’s Eve Dinner Menu

AUTHOR : Cristy Raposo

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Ring in 2014 at Public Kitchen & Bar with a night of dinner and dancing! Call 401-919-5050 today to reserve your table.

16

Oct

Wine Dinner Event with Heiress Valentina Abbona

AUTHOR : Cristy Raposo

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Join us for an exclusive five-course wine dinner event on Monday, October 21, 2013. First Course – Gavi Roasted Apple and Chestnut Soup – Crispy Artichokes, Celeriac, Parsley Second Course – Madonna di Como Scallop and Langostine Brodetto – Fennel, Chopped Tomatoes, Calabrian Chiles, Fregola Third Course – Ruvei Barbera D’ Alba Roasted Rabbit and […]