East Bay Restaurant Week Starts Today!

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Join us from October 24th through November 2nd for East Bay Restaurant Week. Our three course menu includes some Statesman staples plus some new seasonal additions such as the celery root soup with caramelized apples and grilled baguette as well as the broccoli-cheddar farrotto with broccoli pesto, crispy + blanched broccoli, and garlic.

Reservations are available on our home page as well as by calling the restaurant at 401-396-5115.  

First Course

celery root soup with caramelized apples, grilled baguette

rhode island mussels with chourico, garlic, shallots, white wine, fine herbs, grilled bread

house salad with radish, red onion, apple, olive oil, lemon, pecorino

Second Course

broccoli-cheddar farrotto with broccoli pesto, crispy + blanched broccoli, garlic

chicken and dumplings with mustard gravy, green beans, carrots

swordfish cassoulet braised cippolini onions, red beans, sweet pepper coulis

bacon cheeseburger with tavern sauce, smoked bacon, Vermont cheddar

Third Course

spiced butternut squash pie with almond crunch, butterscotch sauce

choice of ice creams (pick one) cranberry orange sorbet, pumpkin chai, garden mint

fried apples that are coffee soaked and beer battered, caramel dipping sauce

Boston Harbor Distillery Cocktail Dinner Oct 5th

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We're very excited to announce we are are back into cocktail dinner season! We will be teaming up with Boston Harbor Distillery on October 5th from 7 - 9 pm. 

Boston Harbor Distillery's location is in one of the last remaining mill buildings on Boston Harbor, built in 1859. From their New England Rye to Lawley's Small Batch Rum there is an immense amount of history to be discovered behind the booze. Find out more about their story and offerings here.

About the Cocktail Series

For those of you that are new to the cocktail dinner series we hold each month, allow us to take some time to explain why this is one of the coolest things to do in town. 

Each month, we partner with a local distillery to bring our guests a unique culinary and cocktail experience. We carefully select spirits, create cocktails, and pair each cocktail with a food we feel represents both Statesman and the time of the season well. 

These events are intended to be fun, educational, and certainly social. It is a unique opportunity to be able to ask the distiller how they make their spirits, allows them to tell their story and nerd out a bit. 

Join us Thursday October 5th for a four course dinner paired with complementary Boston Harbor cocktails. To reserve your seat, please call the restaurant at 401-396-5115. $65 per person. We look forward to seeing you!

 

Course One
Cocktail

Lawley’s New England Spirit, lime, citrus zest syrup, house made celery shrub, Dry Curacao

Food

Fried Celery root with compressed celery, kewpie mayonnaise and chervil

Course Two
Cocktail
Lawley’s Dark New England Spirit, Amaro Montenegro, shiitake syrup, Scarborough bitters

Food

Mushroom and Lobster Soup with chanterelles and pate a choux

Course Three

Cocktail

Putnam New England Rye, black pepper + cumin syrup

Food

Grilled Pork Sausages with confit potatoes, roasted peppers, rosemary salsa verde

Course Four
Cocktail

Seymour’s Coffee Liqueur, Spirit of Boston Tripel, house made root beer

Food

Molasses gingerbread cake sundae with root beer ice cream, beer battered coffee-soaked apple rings, and caramel corn


Cocktail Dinner Series: Flag Hill Distillery April 27th

Join us Thursday, April 27th for the next installment of the Statesman Cocktail Dinner series featuring a variety of spirits from our friends at Flag Hill Distillery in Lee, New Hampshire. The dinner starts at 7 pm featuring four courses of paired food and cocktails. 

About the Cocktail Series

For those of you that are new to the cocktail dinner series we hold each month, allow us to take some time to explain why this is one of the coolest things to do in town. 

Each month, we partner with a local distillery to bring our guests a unique culinary and cocktail experience. We carefully select spirits, create cocktails, and pair each cocktail with a food we feel represents both Statesman and the time of the season well. 

These events are intended to be fun, educational, and certainly social. It is a unique opportunity to be able to ask the distiller how they make their spirits, allows them to tell their story and nerd out a bit. 

Some spots are still available, if you'd like to make a reservation, please call the restaurant at 401-396-5115. $65 per person. We look forward to seeing you!

 


 

Course One

Cocktail

Flag Hill Karner Blue Gin, Cocchi Americano, cinnamon-tarragon syrup, yuzu, lemon, Prosecco

Food

Lightly Cured Scallops, Smoked Mussels, Parsnip, Apple, Fines Herbes

 

Course Two

Cocktail

Flag Hill Josiah Bartlett Barrel Aged Apple Brandy, Flag Hill Blueberry Liqueur, rye, Cocchi Americano

Food

Grilled Quail, Carolina Gold Rice, Smoked Tomatoes, Blueberry - Apple Cider Reduction

 

Course Three

Cocktail

Flag Hill Straight Bourbon, Averna, sherry

Food

Beef Cheek Roulade, Ramp Salad, Cured Egg Yolk, Broccoli

 

Dessert

Cocktail

Flag Hill Spiced Rum, house-made orgeat, lemon, basil

Food

Brown butter blackberry cake, buttermilk semifreddo, Flag Hill Raspberry Liqueur sauce

Thursday's Bourbon Dinner Menu Announced

 

First Course, Rick Allaire, Metacom Kitchen

Cured Meats with Pickled Vegetable Salad, Chestnut, Black Current,  Puffed Freekah Wheat & Crispy Duck Skin.  

Bourbon

Hudson Baby Bourbon

Cocktail

Hudson Baby Bourbon with Orange and Black Currant


Second Course, Chris Kleyla, Statesman Tavern

 Charred Octopus, Chili Broth, Hominy, Orange Supreme, Parsley, Mint and Onion

Bourbon

 Jefferson’s Reserve Very Small Batch Bourbon

Cocktail

Jefferson’s Reserve, Punt e Mes, Ancho Reyes, Walnut Liqueur and Sugar


Intermezzo, Catie Zamow, pastry chef, Statesman Tavern

Peach Sorbet


Fourth Course, Niki Holden, Roberto's Restaurant

 Crispy Pork Belly, Stone Fruit Compote, Toasted Hazelnuts, Pan Jus.

Pairing

Eagle Rare Bourbon

Cocktail

Eagle Rare Vanilla Old Fashioned


Fifth Course, Catie Zamow, pastry chef, Statesman Tavern

 Toasted Pistachio Phillo Basket, Bourbon Ricotta Cream, Mango and Red Currants

Pairing

E.H. Taylor Small Batch Bourbon

Cocktail

E.H. Taylor Small Batch Bourbon, House Made Pistachio Liqueur, Creme De Cassis, Cynar and Citrus Syrup

Fireside Bourbon Dinner at Linden Place

Warm up this winter with a little Bourbon by the fire!  On Thursday, March 23, 2017, join us at Linden Place for a five-course dinner featuring America’s best bourbons and dishes prepared by some of East Bay’s finest chefs.

The evening begins with appetizers inside Linden Place’s historic carriage house.  Then guests will be seated for an amazing fireside dinner that has been carefully designed by participating chefs. Enjoy a different bourbon craft cocktail perfectly paired with each dinner course, along with tasting notes and comments by the chefs.  Featured chefs include Chef Nikki Holden from Roberto’s Restaurant, Chef Chris Kleyla and Pastry Chef Catie Zamow from Statesman Tavern and Chef Richard Allaire from Metacom Kitchen. Bourbons will include Jefferson’s Reserve, Eagle Rare, Colonel EH Taylor, Small Batch 1792 and Hudson Whiskey. A cash bar with wine and beer will also be available.

In addition to great company, delicious food and sipping on fantastic bourbon, you’ll be supporting Linden Place as proceeds benefit the restoration of Linden Place Mansion.

The Fireside Bourbon Pairing Dinner happens on Thursday, March 23, 2017 at 6:00pm. Tickets can be purchased here

Mad River Cocktail Dinner Menu

Join us this Thursday as we welcome our friends from Mad River Distillers for a night of delightful food and inspired cocktails.  Mad River will mark our fourth dinner in the series and promises to be one of our best. Our chef Chris Kleyla worked with our culinary team to create the menu below. Paired cocktails were created by our team behind the bar including Megan Freitas, Vito Lantz, and Caitlin Murphy. 

For those of you that are new to the cocktail dinner series we hold each month, allow us to take some time to explain why this is one of the coolest things to do in town. 

Each month, we partner with a local distillery to bring our guests a unique culinary and cocktail experience. We carefully select spirits, create cocktails, and pair each cocktail with a food we feel represents both Statesman and the time of the season well. 

These events are intended to be fun, educational, and certainly social. It is a unique opportunity to be able to ask the distiller how they make their spirits, allows them to tell their story and nerd out a bit. 

Some spots are still available, if you'd like to make a reservation, please call the restaurant at 401-396-5115. $65 per person. We look forward to seeing you!

Cheers

 


Menu 

Course One

Blue Hominy Corn Soup

pickled shrimp, creme fraiche, korean chile

Cocktail

bourbon, chipotle syrup, corn, celery shrub, smoked salt

Course Two

Mole Poblano

roasted and crispy sweet potatoes, red peas, queso fresco, cilantro

Cocktail

revolution rye, black tea + fig syrup, mole bitters

Course Three

Roasted Pork Crepinette

cremini mushrooms, currants, sauerkraut, pickled mustard seeds, and boiled cider

Cocktail

first run rum, plantation overproof rum, zucca rabarbaro, luxardo

Course Four

Maple malvados panna cotta

pear and maple rum gelee, pecan + almond lace cookie

Cocktail

maple rum, malvados, pear liqueur, maple syrup butter

Valentines Day Menu

Join us on Valentine's Day for a romantic evening of food and drinks. In addition to our regular menu we will be offering the menu below a la carte. Cocktail pairings available upon request. Reservations can be made by calling the restaurant at 401-396-5115.

Whole fried fish for two

Whole fried fish for two

Amuse Bouche

Roasted Garlic Tapenade

 grilled baguette

 

Small Plates

 

Smoked Pollock Chowder

bacon, fingerling potatoes, fried brioche bread crumbs

Late Winter Farrotto

aged grafton cheddar, celery root, gold beets, fennel, sweet potato chips

Charred Kale-Grapefruit Salad

quinoa, radicchio, Great Hill Blue Cheese, red onion, parsley, mint

 

Mains

 

Hanger Steak

malt vinegar frites, sauce bordelaise, maitre d butter, frisee salad

Shrimp Scampi

jumbo gulf shrimp, housemade angel hair, shrimp-tomato consomme, crispy kale

Whole fish for two

littleneck clams, mussels, saffron-cream broth, coconut jasmine rice, cabbage-apple-radish salad

Dessert

black forest tartlet

key lime cheesecake

 

Family style suppers coming to Statesman

We're big believers in the idea that food brings people together. So with that, we have released our new family style supper menu running Tuesday through Thursday at Statesman. We have a limited amount of these each night so we suggest reservations in advance. To reserve yours, please call the restaurant at 401-396-5115. 

Tuesday

We kick off the week on Tuesday's with Chicken night, a whole brined Baffoni's chicken roasted to order accompanied by whipped sweet potatoes, a kale and quinoa salad, buttermilk biscuits, mustard gravy, and scallion salsa verde.  

Wednesday

Wednesday is Steak night. Our 28 oz ribeye for two comes with onion rings, brussel sprouts, confit fingerling potatoes, a field green salad, and homemade naan.  

Thursday

Thursdays are for fish. We flash fry whole Acadia red fish and serve it with coconut rice, saffron Rhode Island clams and mussels, radish and apple salad. Our fish options will change each week depending on what is coming off the boats. 

See you soon!