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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

 

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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

 

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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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RIS - Menus - Lunch
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RIS - Menus - Dinner
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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  

 

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Fresh Ricotta Gnudi

smoked tomato vinaigrette, spinach, lemon salt

 

Endive, Walnut and Blue Cheese Salad

with apples and Port vinaigrette

 

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*Sea Scallop Bouillabaisse

 tomato saffron broth, mussels, potato and rouille

 

Roasted Wild Monkfish

celery root cream, mushrooms and cauliflower, cider glaze

 

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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

 

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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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Private Dining
RIS - Menus - RUSH HOUR
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RIS - Menus - MARQUEE
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RIS - Menus - Dessert
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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