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RIS - Menus - Restaurant Week
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RESTAURANT WEEK

August 15-21, 2011

$20.11 Lunch

$35.11 Dinner

 

Olman’s Guatemalan Gazpacho

with tomato ice, extra virgin olive oil and croutons

 

Spicy Shrimp Tempura

on napa cabbage slaw with yuzu dressing

 

Greek Tomato and Feta Salad

with lemon oregano vinaigrette and Calamata olive crostini

 

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Grilled Quail

on creamy polenta with a sweet corn and mushroom ragoût,

bourbon cherry sauce  

 

Cavatelli Pasta

with garden Swiss chard, pine nuts, lemon,

summer squash , tomato and goat cheese

 

Soy Glazed Sea Scallops

with sesame scallion rice, beet vinaigrette,

 gingered grapefruit and bok choy

 

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White Chocolate Flourless Cake

with raspberry coconut ice cream

 

Key Lime Semifreddo

with blueberry sauce

 

House-Made Ice Cream & Sorbet
cookies 

RIS - Menus - Brunch
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RIS - Menus - Lunch
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RIS - Menus - RUSH HOUR
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RIS - Menus - POWER HOUR
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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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