Guest Chef

Guest Chef Ash Elhence

September 27th – October 4th

1st Course

PASTA E FAGIOLI    7
traditional pasta & bean soup

COZZE DI STAGIONE    11
mussels, garlic, shallots, pepperoncino, lemon, herbs

LA MELENZANELLA    9
fried eggplant, marinated heirloom cherry tomato, grana padana, aged balsamic

LA CAPRESE    half 8 full 14
imported Ponte a Mare buffalo mozzarella( fresh or smoked), heirloom tomato, basil, DOP evoo, cracked pepper & sea salt

FRESH PASTA

MADE IN HOUSE , USING CAPUTO "00" FLOUR

TRIANGOLI DI BUFALA    22
spinach & buffalo mozzarella filled ravioli, house “scuie scuie ” sauce
CARAMELLE ALL’ASTICE     26
lobster, mascarpone & lemon zest filled “little candies”, basil pesto crema
ACCHETTI AL FUNGO DI BOSCO    24
four mushroom blend & grana padana filled “little pouches”, toasted garlic, san marzano tomato
GNOCCHI ALLA NONNA   22
handmade potato gnocchi, sauteed eggplant, house marinara, basil, fresh mozzarella

SECONDI

PARMIGIANA
mozzarella blend, spaghetti marinara ( eggplant 21), ( chicken 23), ( 16 oz bone in veal chop 30)
PARMIGIANA
mozzarella blend, spaghetti marinara ( eggplant 21), ( chicken 23), ( 16 oz bone in veal chop 30)

SECONDI

TIRAMISU 6
espresso soaked lady fingers, crema di mascarpone
TORTA AL CIOCCOLATO 6
dark chocolate torta, milk chocolate ganache, crumbled pistachios
Guest Chef Ash Elhence

Ashirwad Elhence, (Ash) a native of New Delhi, India arrived in Providence, RI in 1998 to earn his Bachelor’s degree in Culinary Arts from Johnson & Wales University. He received his associate’s degree in hotel and restaurant management in India while also working under famous chef Thomas John at Radisson Hotel Delhi, one of the premier 5 star hotels of the capital.

After graduating from Johnson and Wales University with a Bachelors degree, Ash went to explore the cuisine and style of the American pacific and worked at the prestigious Cypress Club in San Francisco, CA.  In 2002, Ash returned to Rhode Island where he became sous chef at Napa Valley Grill working with Chef Stuart Cameron.  It was during this time that he was offered a position of Executive Chef at the luxurious and historical Hartwell House in Lexington, MA, by Chef Thomas John (best new chef food & wine magazine 2002).  Ash held that position for 2 years.

In 2005, Ash rejoined Chef Owner Phyllis Arffa when they opened Blaze East Side. There he was able to enhance the food with spices and everyday condiments that people often ignore.

In 2010, Ash moved to a different direction being the Executive Chef of Vintage, Woonsocket, a new American cuisine restaurant featuring sushi & the iconic Blue Grotto Restaurant on Historic Federal Hill in Providence, RI. While both restaurants had completely different menus, Ash was able to bring great flair to both by use of more local and sustainable ingredients. Ash also with the help of owner Michael Danahy established a cooking class program at both restaurants with great success.

In 2014, Ash moved back to Blaze to expand with a new location. His philosophy is to use local produce and product from small farms, and flavor food with global spices.

In 2016 , Ash accepted the position fo Executive Chef at Trattoria Zooma on Federal Hill in Providence. He loves using fresh local ingredients whenever possible and is excited about various types of fresh pasta made in house

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