Chef Rachel Klein Shares Her Take on Seasonal Favorites Boasting Fresh, Exciting Flavors

Red Stripe restaurant, located at 465 Angell Street in Providence and  455 Main Street in East Greenwich, is pleased to announce its new spring menu from Executive Chef Rachel Klein abundant with exquisite seasonal offerings. For more information please visit the website at http://redstriperestaurants.com/. 

Red Stripe’s new appetizers include local ingredients mixed with a contemporary French flair, featuring Bacon and Mushroom Tart with caramelized onion, gruyère cheese and honey vinaigrette; Warm Bûcheron Goat Cheese; Duck Confit with a cherry mostarda, blue cheese and baby watercress; Crab Cakes with tartar sauce, marinated fennel and lemon; Crispy Artichokes with garlic aioli, shaved parmesan and garlic candy; and Deviled Eggs with bacon and chives.

Composed entrées feature Stroganoff with braised short ribs, mushrooms, spinach, sour cream and egg noodles;  Red Stripe Paella with shrimp, mussels, clams, chicken, chorizo and saffron rice; and Salada Niçoise with seared tuna, olive tapenade, deviled eggs, haricot verts, pretty potatoes, tomatoes, French breakfast radish, watercress and frisée.

Additional offerings include Grilled Chicken Paillard with confit sugar tomato, olives, fennel, baby watercress, garlic aioli and shaved parmesan; Pork Schnitzel with German potato salad, snipped French beans and honey-mustard lemon; and Lemon Ricotta Ravioli with spring peas, asparagus, fennel, bacon and tarragon cream. Guest favorites such as Steak Frites, Moules Frites, Red Stripes’ Grilled Cheese and Tomato Soup, and the “Everything but the Kitchen Sink” Salad round out a balanced menu with a wide variety of made-from-scratch selections to choose from.