The summer menu debuts at Province today, though given the restaurant’s predilection for light preparations and delicate flavor balances it’s not too much of a massive change. Add a beet-and-radish salad to the mix, made with produce from Green Acres Farms and enriched with goat cheese and olive oil; a pork belly hash made with Nichols Farm onions and fingerling potatoes, and swap out the Spring Squash and Spring Onion Taquito for a Summer Squash and Market Onion Taquito. It’s the little things. Check out the complete menu postjump.
Province: Summer Menu
BITES
* Cuban pork bocadillo - $3.00
* Peekytoe crab toast - $3.00
* Summer squash and market onion taquito - each: $3.00
RAW
* Market oysters on the half shell - each: $2.00
mignonette, cocktail salsa
* Hamachi sashimi with serrano chiles and sea salt - two pieces: $6.00
* House-smoked sable ceviche with Hawaiian papaya - $7.00
* Fluke ceviche with citrus, pickled market vegetables - $8.00
SOUPS AND SALADS
* Soft-shell crab bisque with sherry and peppers - $8.00
* Tortilla soup with avocado and roasted chicken - $7.00
* Green Acres Farms beets and radish salad with goat cheese and olive oil - $8.00
* Poached farm egg and squash salad with shaved cheese and lemon vinaigrette - $8.00
* Caesar salad with spiced crôutes and chile-spiked Caesar dressing - $7.00
SMALL
* Melted goat cheese fondue with oven-dried tomatoes, herbed crisps - $7.00
* Spice-rubbed grilled ahi tuna taco with serrano chile tartar salsa - $8.00
* Grilled calamari with avocado, piquillos, market onions - $8.00
* Lightly-smoked Tasmanian salmon tartare with preserved lemon - $9.00
* Farm-raised shrimp and Anson Mills organic grits with Manchego cheese - $9.00
* Pan-roasted soft-shell crab with green tomato salsa, piquillos and olive oil - $10.00
BIG
* House-ground Cheddar burger with a brioche roll, potato frites and housemade ketchup - $12.00
* Gunthorp Farms rabbit confit with Marcona almond emulsion - $12.00
* Slow-cooked Alaskan halibut with artichokes, green garlic and preserved lemon - $13.00
* Dietzler Farm smoked brisket with pickled cabbage and horseradish-mustard - $13.00
* Pounded and crumbed chicken breast with market peas, mushrooms and orange mojo - $13.00
* Spanish Calasparra rice with summer market vegetables, Manchego cheese - small: $10.00 / large: $19.00
* Slow-roasted Gunthorp Farms pork ropa vieja with confit market potatoes - small: $11.00 / large: $20.00
BIGGER
* Very slow-cooked Tasmanian salmon with market onions, red wine mojo - small: $12.00 / large: $22.00
* Farm-raised striped bass with Green City Market vegetables, sherry piquillo sauce - $23.00
* Rare Hawaiian tuna with honey-soy Vidalias, edamame, spinach and caper vinaigrette - small: $13.00 / large: $25.00
* Lavender-honey glazed rotisserie natural chicken with cress salad and salsa verde - $17.00
* Ten-hour braised barbecued lamb with smoked onions, chorizo and cornbread - small: $12.00 / large: $22.00
* Chimichurri-rubbed flat iron steak with roasted garlic rapini and house steak sauce - $22.00
* Grilled beef tenderloin with Spanish blue cheese toast and buttermilk whipped potatoes - $29.00
VEGETABLES
* Green City Market vegetables with lemon olive oil - $5.00
* Honey-soy Vidalias, edamame, spinach - $5.00
* Nichols Farm onions, fingerlings and pork belly hash - $5.00
* Potato frites with housemade ketchup - $5.00
* Buttermilk whipped potatoes - $5.00
[Photo: Shrimp and grits, still on the menu; Laurie Profitt Photography]