The Salted Slate

186 Wayland Avenue, Providence | 401-270-3737
 

Serving the Best of the Season
The Salted Slate may serve mostly locally produced food, but don’t call it a farm to table restaurant. “Locavore isn’t a statement,” says chef/owner Ben Lloyd. “It has to do with quality and economy.” In every bite that you take at The Salted Slate - though it definitely will be from a local farm, and served on a local table - it’s clear that excellence is the first priority, not local buzzwords.

At the restaurant, Chef Lloyd and General Mangaer Scott Champagne focus on whole-animal butchery and cooking with locally raised meats and seafood, meaning that every part is fully harvested, nothing is wasted, and they can be sure that the animals were humanely raised. They source their meats from Pat’s Pastured in East Greenwich, Smithfield’s Blackbird Farm and Hopkins Southdowns Farm in North Scituate, and serve seafood and shellfish from Rhode Island waters, and vegetables from Rhode Island farms. Because the restaurant serves the best and freshest of the season, the menus change frequently. 

Day Dining, Day Drinking: While The Salted Slate is known for its fine dining dinner service, the restaurant offers a scaled back but equally delicious lunch: think burgers made with bacon inside and topped with short rib, salads with lump crab, truffled parmesan fries.

Bright Lights, Big City: Chef Ben Lloyd is a frequent guest at prestigious culinary events. He cooked at a Rhode Island chefs dinner at The James Beard House in New York in August of this year.

Sample Lunch Menu

The Bacon Burger
Blackbird beef with house bacon, braised short rib, and herbed goat cheese add a fried egg

Jamon Serrano y Manchego Panino
Dried tomato and red pepper tapenade with olives and espelette, focaccia and arugula

Hand Spun Strozzapreti
Maitake mushrooms, roasted turban squash, garlic confit and smoked cauliflower cream

Grilled Ahi Flatbread
Sprouts and cucumber with charred garlic miso spread and wasabi vinaigrette

Sample Dinner Menu

Littleneck Risotto
Fresh herbs, Rhode Island clams, Parmesan

Branzino
Zucchini summer squash noodles, porcini mushrooms, asparagus essence and sunflower gremolata

Blackbird Farm Steak
Roasted marrow bone, creamed spinach, smoked fingerling potatoes and fennel herb salad

Chicken Confit Ravioli
Parmesan brodo, mint pesto, spring peas and chicken cracklings

Sample Cocktail Menu

White Port Manhattan
Fighting Cock bourbon, white port, Angostura and orange bitters

Salty Slate
House infused grapefruit vodka, fresh grapefruit juice, grapefruit zested salt and sugar rim

Lavender Fizz
Sons of Liberty Vodka, lavender and honey simple syrup, egg white, topped with soda

Reborn Negroni
True Born Gin, Aperol, lemon and tonic