Guest Chef

Guest Chef Marcellus Coleman

June 21-28

Starters

Tuna Crudo
Aji Amarillo, Cilantro

Beef Tartare
Sugar Snap Peas, Garlic Scapes

Burrata
Cucumber, Rhubarb, Spearmint

Local Corn Bisque
Crab, Cherry Tomatoes

Main Course

Veggie Ramen
Poached Egg, Charred Corn, Bamboo Shoots
BBQ Lamb Leg
Pickled Chilis, Catalan BBQ Sauce, Sweet Potato
Buttermilk Fried Chicken
“Karange” or “Tennessee Hot Chicken” Style, Cole Slaw, Buttermilk Biscuits
Grilled Pork Country Ribs
Kalamansi Glaze, Nduja, Chinese Broccoli

Dessert

Strawberry Shortcake
Lemon Verbene

Rhubarb Tarts

Guest Chef Marcellus Coleman

Marcellus Coleman brings over 20 years of culinary experience. Throughout his career as a chef, Coleman has developed a unique cooking style, drawing inspiration for his dishes from his everyday life experiences to create food that tells a story. A Chicago native, Coleman originally pursued a doctorate in law at Roosevelt University, but soon realized his real passion was for cooking. He eventually transferred to Johnson and Wales University in Providence, RI, where he majored in Culinary Arts, and began the next chapter of his life as a chef.

Prior to joining the Barcelona family, Coleman was the Executive Sous Chef at Abe and Arthur’s, a steak and seafood restaurant in New York City. Known for his competitive demeanor, Coleman decided to put his culinary skills to the test and battle three other chefs on Food Network’s hit TV show, “Chopped,” where he came out victorious and earned the title of Chopped Champion.

In 2016, Coleman joined Barcelona. His cooking draws upon his classically trained background in French techniques, as well as bold flavor profiles influenced by Asian and South American cuisines. He is constantly encouraging his staff to respect the ingredients they work with, put technique first, and to treat cooking as an art form, pushing them to challenge themselves in the kitchen.

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