I’ve been eyeing Providence’s En Voyage menus since they started, and Mexico was my first opportunity to dive in.
Overall, I thought they nailed it.
Mexican style ceviche with octopus, shrimp, and scallop
This was everything I wanted in a ceviche. Each scoop of perfectly marinated seafood and toppings was outstanding. I could have just eaten this and been happy.
Rockfish cooked in banana leaf, roasted kabocha squash, mole, and pepitas
All respect to @PorkyBelly but I loved this. While I do agree that the fish kind of got lost in the complex flavors of the mole, I really didn’t mind because, well, I really like mole. My eyes rolled back in my skull once I wrapped it all up in a tortilla (in addition to the squash, pickled peppers, chicharron, leftover avocado, and dollops of the chipotle crema). I was very glad the tortilla was sturdy enough to take that abuse.
Coconut tres leches cake, with roasted pineapple, meringue, and passionfruit sorbet
The tres leches was spongey, custardy, and quite sweet. The coconut was powerful, making me wonder if it was topped with coquito, because it did taste a bit alcoholic (maybe?). It was a reminder to pour myself another drink at the very least.
I’m very grateful to have been able to dine at Providence last year and this takeout version had that same top notch quality. While it would be have great to get that supplemental cheese course in the middle (yeah I know queso is more Tex Mex but I wouldn’t have said no) I’m astounded by how well put together this operation is. Wire to wire, it’s likely the best higher-end-covid-take-out meals I’ve had.
I hadn’t thought about it but yeah they do look like baby geoducks, lol, with those long necks. We were so tempted to also get chowda’ from C&T like 
But this looks like a lot of food!
A lot of what’s called Ipswich also comes from Maine.
Very lukewarm.
