What's wrong with this menu?
La Laiterie
188 Wayland Ave
Providence, RI 02906
Uber
MORE PHOTOS
Dinner Menu
Treats And Starters
Matt’s Herbed, Candied Nut Mix
$5.00Seasonal Pickle Plate
$7.00
changes on our whim
Roasted Cauliflower Salad
$7.00
lamb bacon, chestnut
Sunchoke & Wild Mushrooms
$8.00
ikura, marcona almonds
Fried Oysters, Uni Butter, Balconville Dye Pumpkin Waffle
$8.00Baby Sweet Potatoes
$7.00
brussels sprouts, sorrel mayo & crispy chicken skin
Greens
add an all-natural grilled chicken breast to any salad $4. add a slab of house cured pork belly $5
Watercress & Cider Poached Apple
$12.00
citrus vinaigrette, candied pistachios & pickled mustard seed
Heirloom Squash Tasting
$13.00
smoked feta, pepita puree, pickled shallots & fennel pollen cracker
Small Plates
Housemade Pasta
as a reflection of the season, price changes daily
Crispy Pork Belly
$10.00
spicy chocolate molé, razor clams
Organic Vermont Veal Crudo
$14.00
black garlic purée, meyer lemon vinaigrette
Seared Vermont Chicken Livers
$12.00
beer battered onion rings, our own bacon, pan jus
Our Baked Cheesemonger’s Mac N’ Cheese
$11.00
molten center & a golden, crusty top
Puy Lentil 'milanese'
$10.00
sweet potato, marrow, scallion & raw milk taleggio with toast
Large Plates
Old Fashioned New England Colby Grilled Cheese
smoked apple jam, pickled grannies & polenta frites
- $13.00
- Add Our Own Smoked Bacon $3.00
- Substitute Mixed Greens For Frites $3.00
New England Lamb Porterhouse
$30.00
currant & wild fennel relish, turnip purée, natural juices
Rhode Island Monkfish
$28.00
apple butter, watermelon radish, coppa, brussel sprouts
Organic Suckling Pig Tasting
$32.00
vinegar braised cabbage, carraway & carrot puree, maple agro-dolce
Seafood Lecsó
$25.00
razor clams, diver scallops, octopus, rhody squid, spicy broth, cous cous
Pan Roasted Ring-necked Pheasant
$28.00
parsnip, roasted hen of the wood, grain mustard
1/2 Pound House-ground Angus Burger
organic pastured beef on a seeded bun with tarazuke shallot jam & polenta frites. your choice of cheese: pawlet, ader kase reserve blue or smith's smoked gouda
- $18.00
- Add Our Maple Smoked Bacon $3.00
- Substitute Mixed Greens For Frites $3.00
Our Bread
Kate’s Rustic Biscuits
$7.00
warm cheesy-chive with herb butter
A Collection Of Housemade Breads
$4.00
with honey butter
Our Cheese
board of three $12 , board of five $18. cheese boards are served with housemade jam, local honey & matt's candied nuts
Bloomy, Soft, Salty
weybridge, lillé
- A La Carte $4.00
Firm, Pressed, Nutty
comté, polder gold
- A La Carte $4.00
Supple, Rustic, Earthy
pawlet, reading raclette
- A La Carte $4.00
Sticky, Washed, Stinky
bierkase, grayson
- A La Carte $4.00
Veined, Blue, Robust
gordawnzola, shropshire blue
- A La Carte $4.00
Charcuterie
board of three $16, board of five $26. charcuterie boards are served with housemade seasonal pickles and baboo’s mustard
Chicken Sausage
sage, bourbon, smoked apple
South Tyrol Paté
kirsch, juniper, cherry
Coppa
garam masala, brown-fried onions
Chicken Liver Mousse
brandy, shallot, cream
Lomo
pork loin, smoked paprika
Headcheese
fall herbs, cinnamon, star anise
Soppressata
garlic, thyme, chili flake
Smoked Turkey Rillettes
lemon zest, bay, garlic
Kate's Rustic Sweets
Apple Caramel Bread Pudding
$8.00
cinnamon ice cream, caramel
Pumpkin-cranberry Upside Down Cake
$8.00
vanilla ice cream, sugared pumpkin seeds
Chocolate, Peanutbutter Caramel Tartlet
$8.00
whipped cream
Black Forest Cake
$8.00
chocolate cake, tart cherries, whipped cream, toasted pistachio ice cream
Apple Cranberry Tart
$8.00
crumb topping, brown butter ice cream
Fudge Brownie
$8.00
coffee cream cheese ice cream, mocha biscotti bites
Sweet Potato Cheesecake
$8.00
whiskey caramel, toasted marshmallow
Browse Nearby
General Info
About Us
La Laiterie was born in May of 2006, created by Chefs Matt and Kate Jennings. La Laiterie offers honest, seasonal, handmade food. We serve seasonal influenced bistro-style cuisine, in an intimate yet contemporary atmosphere inspired by our travels over-seas and the cafes, trattorias, enotecas, bodegas & wine bars we have discovered in these travels.Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone.Our food is an extension of the New England region, and we offer dilligently sourced, well constructed menu items with comfort, warmth and a mosaic of flavors, without all the pretense. Our service is informal, yet refined, educating and engaging.
Set against the backdrop of the restaurant that Matt and Kate designed, the simple and rustic cuisine is set aglow from the hanging, hand-made rust colored paper lights, and is framed by our use of natural elements including reclaimed barn wood and windows, forged iron and Vermont soapstone.