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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

 

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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 - 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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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.

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RIS - Menus - MARQUEE
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RIS - Menus - Cocktails
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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


RIS - Menus - Dinner
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