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RESTAURANT WEEK LUNCH

August 11-17, 2014

$20.14

 

Chilled Cucumber Soup 
bourbon blueberries,
crème fraîche and mint

 

Fried Green Tomatoes
with watermelon, feta and
smoked tomato vinaigrette

 

Blue Cheese Panzanella Salad
heirloom tomato and bread salad with Maytag blue cheese, candied walnuts, port raisins and basil vinaigrette

 

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Braised Pork Belly
peaches and grilled onions with bacon buttermilk sauce, corn spoonbread and blackberry catsup

 

Fusilli Pasta
summer squash, grilled marinated eggplant, pine nuts and raisins with tomato, basil, herbed fresh ricotta and black olive crostini

 

Mustard Crusted Salmon
melted leeks, new potatoes with tarragon butter, various market beans
and beet vinaigrette

 

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Peach Melba Trifle
with coconut cream

 

Crispy Chocolate Peanut Butter Bar
with salted caramel ice cream

 

 

RESTAURANT WEEK SIDES

5

Corn Spoonbread

Bowl of Market Tomatoes

 

 

 

RESTAURANT WEEK DINNER

August 11-17, 2014

$35.14

 

Chilled Cucumber Soup
bourbon blueberries,
crème fraîche and mint

 

Basque Pimiento Cheese Agnolotti
orange, green olives, linguiça sausage, roasted grapes and garlic

 

Blue Cheese Panzanella Salad
heirloom tomato and bread salad with Maytag blue cheese, candied walnuts, port raisins and basil vinaigrette

 

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Grilled Berkshire Pork Chop
peaches and grilled onions with bacon buttermilk sauce, corn spoonbread and blackberry catsup

 

Fusilli Pasta
summer squash, grilled marinated eggplant, pine nuts and raisins with tomato, basil, herbed fresh ricotta and black olive crostini     

 

Mustard Crusted Salmon
melted leeks, new potatoes with tarragon butter, various market beans and beet vinaigrette  

 

------- 

 

Peach Melba Trifle
with coconut cream

 

Crispy Chocolate Peanut Butter Bar
with salted caramel ice cream

 

 

RESTAURANT WEEK SIDES

5

Corn Spoonbread

Bowl of Market Tomatoes