Tuscany <br>Wine Dinner

Wine Dinner

Join us for a very special evening, as our sommelier, Steffen Rasch, shares a few of his favorite wines from Tuscany. Together we'll explore one of the top food and wine destinations in the world. Guests will get to sample 5 wines, and Champe will pair Steffen's selections with a special 4-course menu inspired by the region.

Communal and very limited seating. 6:30 p.m. $125/person, including tax and gratuity. 
Please click here to reserve. 


Steffen Rasch

An integral part of the Persimmon team, Steffen has vastly expanded and elevated our wine program. He's responsible for curating our Wine Spectator Award-winning list, conducting staff training, and pairing wines with the menu. Not only is he incredibly passionate, but he also brings with him a wealth of knowledge and years of experience in the industry. 


* Certified Sommelier, Court of Master Sommeliers (obtained in 2013) 

* Certified Specialist of Wine, Society of Wine Educators (obtained in 2011)

* Certified with WSET (Wine & Spirits Education Trust (2011)

* Two years of retail experience

* Specialized in NY Finger Lakes & France's Loire

* Founder of Providence Wine Academy

* Founder of Providence based Certified Sommelier Advanced Wine Tasting Group

* Wine writer for GolocalProv.com and GoLocalWorcester.com since 2010

Monthly Brunch

Monthly Brunch

Join us for our once-a-month brunch (held on the first Sunday of every month)! We'll have lots of brunch favorites, plus some Persimmon classics, and the bar team will be cranking out signature cocktails. Reservations are accepted for any size party, and walk-ins are, of course, always welcome.... 


* Doughnut holes (3) filled with pastry cream, chocolate sauce

* Agnolotti with native sweet corn, corn kernels, tarragon, sweet cream butter 

* Pan seared foie gras, duck neck confit, peaches, nectarines, smoked gizzard, 

duck jus 

* 3-egg French omelet with Gruyère, chives and glazed new petite potatoes 

* ‘Smoked salmon ‘smørrebrød’, toasted baguette, cream cheese, shaved onion,

fennel, capers, EVOO 

* House smoked ham and mushroom ragout, fried MA duck egg   

* The Butcher’s Burger’: prime beef burger, Vermont cheddar cheese, bacon, lettuce and tomato, brioche bun, French fries 

* ‘Steak and Eggs’:  Prime beef tenderloin steak, sunny-side egg, roasted potatoes, mushrooms, Sauce Bordelaise 

* RI duck ‘Eggs Benedict’, NH ham, toasted English muffin, glazed potatoes, Hollandaise sauce  

* Warm peach and pastry cream crêpes (2) 

* Crispy waffle with blueberries, powdered sugar, maple syrup

* Dark chocolate semi freddo, textures of Valrhona chocolate, hazelnuts

* Native berry ice cream, blondie crumble, Anglaise sauce 

Click HERE to reserve online, or call 401-432-7422.


November 4

December 2