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RIS - Menus - Soup Calendar
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RIS - Menus - Restaurant Week
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RESTAURANT WEEK

August 19-25, 2013

 

Gazpacho

garlic croutons, chopped egg and tomato granita

 

Fried Green Tomatoes

white hominy grits and smoked tomato vinaigrette

 

Heirloom Tomato and Watermelon Salad

Greek feta, preserved lemon and oregano dressing

 

 ~~~~~~~~~~

 

Chorizo and Almond Crusted Sea Scallops

white raisin and red pepper romesco sauces,

Israeli couscous with orange, green olives and chick peas

 

Grilled Hanger Steak

on horseradish cream with caramelized beets,

roasted new potatoes, kale and onion crisps

 

Basil Tagliatelle

pesto ricotta, tomato eggplant sauce,

pine nuts, summer squash and spinach

 

 ~~~~~~~~~~

 

Torrone Semifreddo Affogato

hazelnut nougat, valrhona chocolate, espresso

 

Summer Parfait

blackberry mousse, peaches and cream,

blackberry granita and angel food cake

 

lunch 20.13 dinner 35.13

 

 

*menu subject to change based on seasonal availability and artistic creativity

 

RIS - Menus - Brunch
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Libations

~Small Plates~

 

Scallop Margarita

lime marinated scallops with chilies, orange,

avocado and tequila   11

 

Yogurt and Almond Oat Granola

with berries and peach blossom honey    8

 

 The Madam

ham, egg and Gruyère cheese with Mornay sauce, fried onion ring and maple syrup    10

 

Asparagus and Gingered Grapefruit

miso vinaigrette and ginger lime glaze, sesame and scallions 14

 

 

~For the Table~

 

Mussels

with tomato, chorizo, garlic, herbs and grilled bread   16

 

Charcuterie Plate

  Cured Meats and Manchego Cheese

  Spring Rabbit and Pork Terrine

  Chicken Liver Parfait

  breads and condiments    20

 

Fish Plate

  Smoked Bluefish Pate

  Smoked Salmon Rillettes

  Smoked Cod and Salt Cod Croquettes

  pickled vegetables, crackers, salads and sauces    24

 

Cheese

  6/per selection

  served with honey, candied walnuts, house made jam, crackers and toast

 

 

~From the Bakery~

while they last…

 

Biscuits   8

Melania’s Donuts  10

Basket of Breakfast Treats  14

 

 

~Full Plates~

 

Belgian Waffle

strawberries and rhubarb, maple syrup, whipped butter and bacon     16

 

Cinnamon Roll French Toast

orange salad, maple syrup and whipped butter    14

 

Smoked Salmon and Bagel

capers, roasted tomato, pickled red onion, egg salad and cream cheese    19

 

Huevos Rancheros

fried eggs on corn tortillas with black beans, rancheros sauce, calasparra rice, queso blanco and chorizo    18

 

Steak Frites Scramble

caramelized onions, cheddar cheese and fries    20

 

Market Vegetable Scramble

asparagus, tomato, sweet potato, lentils and goat cheese

served with a chive scone    16

 

Cheeseburger

daily ground beef with cheese of your liking,

special sauce and onion jam    13   with your choice of side    20

 

Egg Maryland

jumbo lump crab cake, poached egg and asparagus

on toasted English with orange hollandaise    16

with your choice of side    23

 

Ox Tongue Benedict

olive oil braised ox tongue, poached egg, tomato and onion

on toasted English with smoked tomato hollandaise    12

with your choice of side    19

 

Asparagus and Crispy Head Cheese Salad

frisee lettuce, lardons, poached egg and mustard vinaigrette    20

 

~Sides~

7

Ham

Bacon

Breakfast Sausage

Home Fries

2 Eggs

Mixed Fruit

Fries

Garlic Spinach

Kale

Black Beans with bacon

Calasparra Rice

Roasted Beets

French Green Lentils

Gingered Grapefruit

Asparagus

Roasted Sweet Potatoes

Mushroom Migas

 

4

English Muffin

Bagel

Toast

wheat, white or rye

 

 

RIS - Menus - Lunch
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~APPETIZERS~

 

Bowl of Mussels

  tomato, chorizo, garlic, herbs and grilled bread   14

 

Scallop Margarita

  lime marinated scallops with chilies, orange, sour cream, avocado and tequila ice   16

 

Fresh Ricotta Gnudi

  smoked tomato vinaigrette, spinach, lemon salt   14

 

Tuna Sashimi

  sesame, asparagus and gingered grapefruit

  miso vinaigrette    16

 

Steak Tartare

  quail egg, caper mayonnaise and frisée salad    16

  with frites    23

 

 

~SALADS~

 

Spinach, Beet and Grapefruit Salad

  candied hazelnuts and dates manchego cheese and port vinaigrette   14

   with chicken    24

   with crab cake    29

   with grilled quail   26

   with chicken salad   22

 

The Calssic Wedge Salad

  crispy iceberg wedge with creamy blue cheese dressing, bacon and tomato finished with white balsamic   12

   with chicken    22

   with crab cake    27

   with grilled quail   24

   with chicken salad   20

 

Greens

  crisp greens and herbs with Champagne Dijon vinaigrette and shaved Parmesan   11

  with chicken    21

   with crab cake    25

   with grilled quail   23

   with chicken salad   19

 

 

~ENTRÉES~

 

Jumbo Lump Crab Cakes

  asparagus, kumquat and Austrian pumpkin seed oil 17/32

 

Portobello Reuben

  roasted Portobello mushroom, Swiss cheese and coleslaw,

  with Russian dressing on rye   12    with your choice of side   19

 

Simply Grilled Fish of the Day

  orange-pistachio basmati rice, pomegranate, spinach,

  honey glazed roasted sweet potato and sumac vinaigrette   29

 

Grilled Dry-Aged Ribeye

  twice baked gruyère mushroom potato, spinach and pickled onions

  with horseradish cream and bordelaise sauce    42

 

Cheeseburger

  daily ground beef with cheese of your liking,

  special sauce and onion jam   13    with your choice of side   20

 

Gemelli Pasta

  cherry tomatoes, sopressata, spinach and peas

  preserved lemon and Parmesan cream   22

 

Cream of Tomato Soup and Daily Grilled Cheese   18

 

Chicken Salad Sandwich

  with rice, grapes, walnuts, apricots and sherry-sage mayo

  on a toasted potato roll     13    with your choice of side  20

 

Asparagus and Crispy Head Cheese Salad

  frisée lettuce, lardons, poached egg and mustard vinaigrette    20

 

Chicken Milanese

  basil, lemon and parmesan crust, arugula and prosciutto salad,

  garlic roasted potatoes and artichokes    28

 

 

~SIDES~

      7

 

French Fries

Garlic Spinach

Side Salad

Cole Slaw

Roasted Beets

Mushrooms

Pistachio Basmati Rice

Roasted Sweet Potatoes

French Green Lentils

Spaghetti Squash

  with pine nuts and raisins

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 

Updated by RL 4.1.15
RIS - Menus - Breakfast Club
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Breakfast Club

Sunday

10:00am-3:00pm 

at the bar

 

Bottomless Mimosas

classic

ginger pear

pomegranate spice

 

 

Choice of Entrée

Belgian Waffle

cinnamon apples, maple syrup and bacon

 

New Brunswick Smoked Salmon and Bagel

capers, tomato, red onion, chopped egg and cream cheese

 

*Huevos Rancheros

fried eggs on corn tortillas with black beans, rancheros sauce,

calasparra rice, queso blanco and chorizo

 

*Eggs Any Style

with ham, bacon or sausage, home fries and toast

 

*Eggs Benedict

 

Spanish Migas Chicken Hash

sherry and herb soaked bread with chicken, chicken livers,

mushrooms and kale, topped with a poached egg

 

*Farmers’ Market Omelet

sweet potato, kale, mushrooms, leeks

and goat cheese, served with a chive biscuit

 

*Cheeseburger

daily ground beef with cheese of your liking,

special sauce and onion jam, with your choice of fries or salad

 

28

 

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 

RIS - Menus - Tasting
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TASTING MENU

 

*Miso Salmon Tartare

Napa cabbage slaw, sriracha mayonnaise and anise crackers

 

*Scallop Margarita

lime marinated scallops with chilies, orange,

avocado and tequila ice  

 

~~~~~~~~~~~~~~~~~~~~ 

 

Fresh Ricotta Gnudi

smoked tomato vinaigrette, spinach, lemon salt

 

Endive, Walnut and Blue Cheese Salad

with apples and Port vinaigrette

 

~~~~~~~~~~~~~~~~~~~~

 

*Sea Scallop Bouillabaisse

 tomato saffron broth, mussels, potato and rouille

 

Roasted Wild Monkfish

celery root cream, mushrooms and cauliflower, cider glaze

 

~~~~~~~~~~~~~~~~~~~~

 

Mustard Crusted Amish Chicken

melted leeks and new potatoes with tarragon butter,

Swiss chard and beet vinaigrette

 

Braised Pork Belly

savory apple bread pudding, braised red cabbage,

roasted onion jam and mustard maple catsup

 

~~~~~~~~~~~~~~~~~~~~

 

A Tasting of Pears

pear sorbet, vanilla poached pears and pear confit

French canelé with white chocolate ganache

almond cluster and caramel sauce

 

Chocolate Express

bittersweet chocolate sorbet and espresso ice cream

 

 

 

$90 / $130 with wine pairings

 

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Hors d’Oeuvres 

 

~Hot~

 

Blue Cheese, Onion and Walnut Tarts   2

 

Fried Scallops   3

on fried lemons with tartar sauce

 

Gougères   2

warm Gruyère cheese puffs

 

Caramelized Onion Pissaladière   2

 

Mushroom Arancini   2

 

Chicken or Beef Satay   3

with spicy peanut sauce

 

Sliders   4

choice of fried oyster, cheeseburger or fried scallop

 

Greek Tartlets   2.50

spinach, feta, tomato and olives

 

Mini Quiche   2.50

choice of bacon, onion & Gruyère cheese/spinach & leek    

 

Ham Croquetas   2.50

 

Cheese and Chilie Empañaditas   3

 

Mini Jumbo Lump Crab Cakes   3.50

with lemon cream and artichoke crisps    

 

Oysters on the ½ Shell   3

 


~Cold~

 


Chicken Salad Sliders   4

 

Shrimp Cocktail   3.50

with cocktail sauce   

 

Smoked Bluefish Pâte   3

with olive salad and capers on olive oil crostini    

 

Bruschetta / Crostini   2.50 

choice of  Egg Salad / Goat Cheese, Fig & Olive/ Feta, Red Pepper & Prosciutto 

 

Miso Salmon Tartar   3

on rice crisp

 

Open Face Tea Sandwiches   2.50

choice of Pimento Cheese & Green Olive/Cucumber & Goat Cheese/Egg Salad

 

Scallop Ceviche   3

scallop with cilantro, lime, sour cream and chilies on corn tortilla

 

Deviled Eggs   2.5

Chef’s Choice

  

Smoked Salmon Rillettes   3

fresh and smoked salmon spread on buttered toasts

with cornichons

 

Steak Tartare   3

with capers, cornichons and red onion on buttered toasts

 

Charcuterie Platter   10 per person

House-Made and artisanal cured meats and charcuterie

with seasonal accompaniments

 

Imported and Domestic Cheese Platter   10 per person

Served with honey, candied walnuts, house-made jam,

crackers and breads

 

Mediterranean Platter   10 per person

Hummus, dolma, marinated olives, roasted vegetables,

chicken or lamb bites and toasted pita

  

*Hors d’oeuvres are subject to availability and venue location.

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RIS - Menus - Private Dining
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Private Dining
RIS - Menus - RUSH HOUR
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RUSH HOUR & LATE BITE

Bar & Café

4 - 6:30 & 9:30 - Close

$6.30

 

RIS Meatloaf and Provolone Sliders

lettuce, tomato and mayonnaise on house made potato rolls

 

Fresh Ricotta Gnudi

smoked tomato vinaigrette, spinach and lemon salt

 

Fresh Goat Cheese Crostini

on house made raisin walnut toast

black olive tapenade, romesco sauce, lemon marmalade and basil pesto

 

Italian Grinder

classic Italian cold cuts and provolone

with pickled peppers

 

Warm Crab and Artichoke Dip

pizza bread

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

RIS - Menus - POWER HOUR
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FOOD

 

Mussels Frites

with tomato, chorizo, garlic, herbs and grilled bread, side of fries

 

Fresh Ricotta Gnudi

smoked tomato vinaigrette, spinach and lemon salt

served with a side salad

 

Green , Wedge or Spinach Salad

with your choice of crab cake, grilled chicken, chicken salad or shrimp

 

Gemelli Pasta

cherry tomatoes, sopressata, spinach and peas

preserved lemon and Parmesan cream

 

Cream of Tomato Soup and Daily Grilled Cheese

 

Cheeseburger

daily ground beef with cheese of your liking,

special sauce and onion jam, your choice of side

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

DRINK

 

Featured Draft Beer

House Red or White Wine

Iced Tea

Lemonade

Soda

 

18

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Mon

Meatloaf

 

Tues

Quiche

 

Wed

Spaghetti

 

Thurs

Liver

 

Fri

Scallop

 

 

 

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 

RIS - Menus - MARQUEE
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Daily, 5pm - 6:30pm & Monday - Saturday, after 9:30pm

 

MARQUEE MENU

 

Chef’s Soup of the Day

 

Fresh Ricotta Gnudi

smoked tomato vinaigrette, spinach and lemon salt

 

Greens Salad

crisp greens and herbs with Champagne Dijon vinaigrette

and shaved Parmesan

 

~~~~~~~~~~

 

Simply Grilled Fish of the Day

orange-pistachio basmati rice, pomegranate, spinach,

honey glazed roasted sweet potato and sumac vinaigrette

 

Gemelli Pasta

cherry tomatoes, sopressata, spinach and peas

preserved lemon and Parmesan cream

 

Chicken Milanese

basil, lemon and parmesan crust, arugula and prosciutto salad,

garlic roasted potatoes and artichokes

 

~~~~~~~~~~

 

Butterscotch Pudding

cocoa crisp and Chantilly cream 

bittersweet chocolate sorbet

 

House-Made Ice Cream & Sorbet

with cookies

 

Cookie Plate

for here or TO GO

 

$38

 

RIS - Menus - Cocktails
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RIS - Menus - Dessert
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~DESSERTS~

 

Chocolate Espresso Baked Alaska

layers of frozen chocolate, coffee and caramel almonds and toasted meringue   11

 

 

Rustic Berry Galette

  mixed berries of the season in a buttery crust served warm with vanilla bean ice cream   11

 

 

A Tasting of Pears

pear sorbet, vanilla poached pears and pear confit canelé with white chocolate ganache almond cluster and caramel sauce   12

 

 

Butterscotch Pudding gluten free

  cocoa crisp and Chantilly cream with bittersweet chocolate sorbet   7/10

 

 

Lemon Lavender Meringue Pie gluten free

almond crust and lemon verbena buttermilk ice cream   10

 

 

Daily Slice   10

 

 

Cookie Plate

  for here or TO GO   5/8 

 

 

House-Made Ice Cream & Sorbet

  with cookies   5/8

 

 

 Chef’s Selection of Cheese

       6/per selection

  with honey, candied walnuts,

  house made jam, crackers and breads

 

 

 

 

 

Updated by RL 10.1.14
RIS - Menus - Sunday Chicken Dinner
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HAPPY FATHER'S DAY

SOUP OF THE DAY

Tomatillo Gazpacho

with pepitas and lime crema  9

 

ENTREES


Pan Roasted Chicken
with mashed potatoes, glazed carrots,
Brussels sprouts and tarragon sauce   25

 

SIDES

6


Mixed Market Kale

Braised Collard Greens

Mashed Potatoes

 


CHEESES

Garrotxa, semi firm goat’s milk, Catalonia, Spain

Saint André, triple crème cow’s milk, Normandy, France

Great Hill Blue, raw cow’s milk blue, Marion, Massachusetts

Petit Basque, aged sheep’s milk, Pyrenees Mountains

 


DESSERT

 

Cherry Pie
with vanilla ice cream and cherry sauce   9


RIS - Menus - Dinner
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~APPETIZERS~

 

Tuna  Sashimi

  sesame, asparagus and gingered grapefruit with miso vinaigrette   16

 

Beef and Goat Cheese Ravioli

  pistachio arugula pesto with orange and pickled red onion   15/25

 

Bowl of Mussels

  tomato, chorizo, garlic, herbs and grilled bread   14

 

Scallop Margarita

  lime marinated scallops with chilies, orange, sour cream, avocado and tequila ice   16

 

Fresh Ricotta Gnudi

  smoked tomato vinaigrette, spinach, lemon salt   14

 

Grilled Quail

smothered in mushrooms on white hominy grits and spinach   15/28

 

~SALADS~

 

Spinach, Beet and Grapefruit Salad

  candied hazelnuts and dates

  manchego cheese and green goddess dressing  14

 

Caesar Salad

  hearts of romaine and escarole with lemon anchovy vinaigrette,

  Parmesan cream and garlic toast   11

 

Greens Salad

  crisp greens and herbs with Champagne Dijon vinaigrette

  and shaved Parmesan   11

 

 

~ENTRÉES~

 

Wild Alaska Halibut

  littleneck clams and olive oil mashed potatoes

  sorrel and almond pesto sauce   34

 

Jumbo Lump Crab Cakes

  asparagus, kumquat and pumpkin seed oil   17/32

 

Gemelli Pasta

  cherry tomatoes, sopressata, spinach and peas

  preserved lemon and Parmesan cream   22

 

Grilled Dry-Aged Ribeye

twice baked gruyère cheese and mushroom potato,

spinach, pickled onions

horseradish cream and steak sauce    42

 

Grilled Whole Citrus Cured Branzino

  feta olive oil potatoes, broccoli rabe, tomato caper vinaigrette

  and roasted garilc aioli   30

 

 Cheeseburger

   daily ground beef with cheese of your liking, special sauce and onion jam   13

   with your choice of side   20

 

Simply Grilled Fish of the Day

   orange-pistachio basmati rice, pomegranate, spinach,

   honey glazed roasted sweet potato and sumac vinaigrette   29

 

Crown of Cauliflower

  roasted spaghetti squash and French green lentils

  raisins, pine nuts, pomegranate and mint

  lemon, honey and Greek yogurt   23

 

Chicken Milanese

basil, lemon and parmesan crust, arugula and prosciutto salad,

garlic roasted potatoes and artichokes 28

 

 

~small PLATES~

 

CHARCUTERIE  

 10/per selection

 

Cured Meats and Manchego Cheese Castelvetrano olives and marcona almonds

 

Spring Rabbit and Pork Terrine pickled mustard seed and Swiss chard, rhubarb compote

 

Chicken Liver Parfait walnut-raisin-mustard jam, roasted grapes, friseé salad

 

 

FISH   

 10/per selection

 

Anchovy Crostini "Boquerones" black olive tapenade, romesco sauce, basil pesto, tomato and lemon marmalade

 

Smoked Bluefish Pâté pickled market vegetables

 

Smoked Cod and Salt Croquettes orange fennel salad and black olive tapenade with lemon aioli and lemon marmalade

 

 

CHEESE

  6/per selection

 

Chef’s Daily Selections

  served with honey, candied walnuts,

  house made jam, crackers and toast

 

 

~SIDES~

  7

French Fries

Pistachio Basmati Rice

Side Salad

Roasted Beets

Asparagus

Roasted Sweet Potatoes

Mushrooms

Garlic Spinach

French Green Lentils

Pickled Collard Greens

Feta Crushed Potatoes

Broccoli Rabe

  with tomato vinaigrette and feta cheese

Spaghettie Squash

  with pine nuts and raisins

Mushroom Grits

Olive Oil Mashed Potatoes

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 

Updated by RL 4.1.15