Celebrate Christmas Eve with a beloved Providence tradition, "La Vigilia-The Feast of the Seven Fishes". Chef Michael Cimarusti has created a fabulous menu featuring seven different seafood varieties inspired by his Grandmother Josephine and Great Grandmother Domenica Cimarusti. We will also offer a limited a la carte menu that evening. Our special hours on Christmas Eve are 4:00pm to 8:00pm.

“La Vigilia” Menu
Christmas Eve 2011

stuzzichini di mare
~
crudo di tonno rosso
tartufo nero
falanghina, terredora di paolo 2010
~
stracciatella con aragosta
arneis, vietti 2010
~
capesante
cavolfiore, tartufo nero
trebbiano blend, “coenobium,” monastero suore cistercensi 2009
~
spaghetti alla chitarra al nero di seppia
sugo di granchio e ricci di mare
pinot grigio,  “jesera,” venica & venica 2009
~
striped bass alla griglia
 rosmarino, melanzane, finocchio
manincor, “reserve della contessa” 2008
~
pear frangipane tart
marzipan ice cream, almond streusel
vin santo di chianti classico, san felice 2004
~
struffoli
 
$120 per person/ $170 with wine pairing,
exclusive of tax, other beverages and gratuity
credit card confirmation required
menu subject to change without notice


Reservations for our holiday events fill up quickly. Please call (323) 460-4170 to reserve your table now or click here. We look forward to celebrating with you.

 

---

 

New Year's Eve Celebration

Saturday, December 31, 2011
 

Usher in the New Year with Providence! Chef Michael Cimarusti’s sumptuous Market Menu will be a delicious way to ring in 2012 with style.

new year’s eve 2011
 
wild japanese buri
yuzu lime, shiso/champagne gelée
koshu, issehara, aruga branca 2010
~
egg drop soup
black truffle, foie gras ravioli
champagne, cuvée prestige, taittinger m.v.
~
scallop grilled in its shell
nori butter
saint-aubin, sur gamay 1er cru, deux montille 2006
~
wild new zealand john dory
 black truffle, pork belly, sunchoke
nebbiolo d’alba, valmaggiore, brovia 2008
~
american wagyu style beef
buckwheat, root vegetables, black truffle butter
rioja,viño cubillo, lopez de heredia 2005
~
satsuma tangerine
kumquat, yogurt, orange blossom
~
dark chocolate cake
dulce de leche, vanilla sorbet, milk chocolate
pedro ximenez, bodega san telmo

$195 per person / $260 with wine pairing
exclusive of tax, other beverages and gratuity
credit card confirmation required
menu subject to change without notice
  

We are offering two seatings on New Year's Eve:

Early Seating-5:30pm and 6:00pm
Late Seating-8:30pm and 9:00pm

Reservations for our holiday events fill up quickly. Please call (323) 460-4170 to reserve your table now or click here. We look forward to celebrating with you.
 

"White truffles are more scarce this year than last, but the quality is top notch", says Chef Cimarusti. The intoxicating aroma and sublime flavor of white truffles is featured in dishes on the menu such as Raviolo all' Uovo, Pasta alla Chitarra, White Truffle Risotto, and Soft Scrambled Eggs with a Fondue of Reblochon de Savoie and Shaved White Truffle. Chef Michael is also offering a daily White Truffle Menu Spontanée. Call Providence (323) 460-4170 for prices and daily menus. The season typically runs from October to mid or late December.  Be sure to experience these incomparable delicacies at Providence before they vanish for another year. 

There's Still Time to Plan your Private Event at
Providence this Holiday Season!

Let Providence make your holiday party unforgettable! Our professional and courteous staff will take care of every detail so you can sit back and enjoy the party. Providence has several private dining room options within the restaurant to suit your needs for your luncheon or dinner party. Providence is available for exclusive buyout for larger parties. We can also bring the Providence experience to your home, place of business, or wherever you choose! Our expert staff will create an unforgettable experience with the food and service our discerning guests have come to expect.

Holiday event space is booking up quickly this season! Call our Special Events Coordinator, John Parker, (323) 460-4170, to discuss your holiday event today.

Secret Santas, Look No Further-

A gift certificate from Providence is a tasteful gift for someone special on your list this holiday season. Available in any denomination, gift certificates can be purchased by calling (323) 460-4170 or by filling out the credit card authorization form and faxing it back to us at (323) 460-4491.

Receive a $50 gift certificate for every $500 in gift certificates you purchase during December as our gift to you!*

*Gift certificates must be purchased together, totaling $500.00 or more (excluding tax and delivery charges) at the time of purchase.

From the Providence Kitchen

Nonni's Gingerones (Struffoli)

By Michael Cimarusti
My Grandmother Josephine would make these delicious little fritters coated in honey every Christmas. She called them "Gingerones" but they are more commonly called Struffoli. We re-create her recipe every year at Providence for our La Vigilia celebration.

2 1/2 cups flour
Pinch of salt
1/2 cup sugar
1tsp baking powder
1/2 cup salad oil
4 eggs
more salad oil for frying
1 cup of honey
juice of 1/2 lemon, strained of seeds and pulp
multi-colored sprinkles

1. In a large bowl, combine the flour,salt, sugar and baking powder . Stir with a wooden spoon to mix well. Add the eggs and salad oil, and combine the mixture to make a dough. Knead the dough until firm, 8 to 10 minutes. Cover and allow to rest in the refrigerator for at least 30 minutes.

2. Cut the dough into eight equal pieces. One at a time, roll into a 1/2-inch-thick snake, and cut into 1/2-inch or so pieces, Roll each piece into a ball. Place on a floured tray.

3. In a large, deep and heavy pot, heat the oil to 375°F. Working in batches so as not to reduce the temperature of the oil too rapidly. Fry the balls until dark golden brown, using a slotted spoon to turn them often in the oil. Drain the fritters on a tray lined with paper towels.

4. When all of the struffoli are cooked, combine the honey and lemon juice, in a wide 6-to 8-quart pot until warm (around 200°F). Add the struffoli and stir carefully until well coated. Remove from the heat and allow to cool, stirring frequently but gently.

5. Pour out the struffoli onto a large serving tray and form into a pyramid shape. Sprinkle with multi-colored sprinkles and serve.

Follow us on Facebook and Twitter for regular updates and our latest Providence news. Providence twitter handle: providence_la
Chef Michael Cimarusti's twitter handle: cimarustila

                                    Two Michelin Stars

Hours of Operation Dinner: Monday - Friday 6:00pm to 10:00pm Saturday 5:30pm to 10:00pm Sunday 5:30pm to 9:00pm Luncheon: Fridays 12:00pm to 2:30pm   *Providence will be closed on Christmas & New Year's Day.   Happy Holidays from all of us at Providence!

* Reservations can be made 24 hours a day at www.providencela.com Providence gift certificates make a perfect gift for someone special. For more information, click here. Hours of Operation Dinner: Monday - Friday 6:00pm to 10:00pm Saturday 5:30pm to 10:00pm Sunday 5:30pm to 9:00pm Luncheon: Fridays 12:00pm to 2:30pm * Email us anytime at: info@providencela.com   5955 Melrose Ave. Los Angeles, CA 90038 (323) 460-4170