Purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, inspired by flavors from Asia and the Mediterranean. The tasting menu blends classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as seared Alaskan halibut with green beans and geoduck in a bouillabaisse sauce, or the hiramasa sashimi, plated in the shape of a flower, and treated to a tableside pour of basil-infused fumet sauce. The soft-poached egg topped with Santa Barbara uni, breadcrumbs, and Champagne sauce is a Providence signature.