ris
Private Dining

We'll open early just for your group!  Email .(JavaScript must be enabled to view this email address) for more information.  

 

 

Breakfast Platters

 

Breakfast Pastries $7

Chef’s Daily Selections

 

Charcuterie and Cheese Platter $10

chef’s daily selections served with honey, candied walnuts, housemade jams, crackers and toast

 

Pickled Herring Platter $10

with beet vinaigrette, dill crème fraîche potatoes, brown bread and cucumber horseradish cream

 

New Brunswick Smoked Salmon Platter $12

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

 

Fresh Fruit Platter $7

 

Assorted Mini Desserts $9

 

 

Plated Breakfast

 

First Course:

 

Fresh Fruit

 

Oatmeal

with walnuts, berries and brown sugar

 

Yogurt and Almond Oat Granola

with berries and peach blossom honey

----

Second Course

Served with choice of two sides: home fries, sautéed kale or spinach, breakfast meats, fresh fruit, green salad, hominy grits or roasted beets.

 

Eggs Benedict

on toasted English muffin with ham and hollandaise

 

Eggs Florentine

on mushroom bread pudding with spinach and Béarnaise

 

Quiche

Traditional Quiche Lorraine or Mushroom, Leek & Gruyere

 

Berkeley Scramble

market vegetables, avocado, sour cream, scallions served with corn bread

 

New Brunswick Smoked Salmon and Bagel

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

---

Coffee and Juice

 

 

$35 Per Person

 

 

 

 

 

RIS - Union Market
ris
About ris

Visit our food shop at Union Market!  Pick up staples from the RIS kitchen such as stocks, vinaigrettes, soups and sauces. Enjoy a RIS Bowl while you shop... selections feature a hot bowl, cold bowl and kids bowl. Other favorites include baked goods and sweets from the RIS pastry team, such as butterscotch pudding, hand pies and chocolate macaroons.  

RIS BOWLS FALL 2014

Cream of Tomato Soup

$6

Cubano sandwich, served on a hoagie roll with roasted pork, ham, swiss cheese, and pickles.

Grilled cheese features grilled poblano peppers, red onion, goat cheese, and provolone on sourdough

$8

$7

Pulled pork, pickeled vegetables, coleslaw, and cornbread. 

$12

Endive salad with mixed greens, candied walnuts, blue cheese, pear dressed in port viniagrette $8
add chicken $4
Kids Bowl: Mac and Cheese  $5
Chicken Salad Sandwich $8
Weekend Specials
Breakfast Burritos with scrambled eggs, chorizo, rice, black beans, jalapeños, ranchero sauce and guacamole $7
RIS FOOD
Stocks and Sauces
Veal Stock $12
Chicken Stock $8
Fish Stock $6
Vegetable Stock $5
Romesco Sauce $5
Tomato Eggplant Sauce $6
Entrees
Meatballs, 1/2 dozen in Tomato Eggplant Sauce  $10
Meatloaf $15
Mustard Chicken $8
Barbecue Pork  $10
Salads and Sides
Chicken Salad $6
Onion Jam $5
Marinated Beets $5
Marinated Olives $5
Pickled Green Beans $5
Champagne Vinaigrette $5
Miso Vinaigrette $5
Lemon Anchovy Vinaigrette $5
Parmesan Toasts $3
Fennel Crisps $4
Bakery
Hand Pie Collection $4
Quiche Lorraine
Vegetarian Quiche
French Canadian Meat Pie
Baker's Choice Sweet Pies
Chocolate Macaroons $8/doz
$5 1/2 doz
Puddings
$5
Butterscotch Pudding
Beverages
Blackberry Basil Lemonade $3
Ginger Iced Tea $3

Evian/Badoit

Large Evian/Badoit

$1

$4

RIS - REAL Certified
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Menus

RIS is REAL Certified

The United States Healthful Food Council (USHFC) has announced the first restaurants in the nation to achieve REAL Certification. REAL (Responsible Epicurean and Agricultural Leadership) Certification is a program of the

USHFC helping connect people who want healthful and sustainable food and beverages with the restaurants and other foodservice operations that provide them.

 

"People are increasingly concerned with health and sustainability when eating out, and REAL Certification provides a holistic way to distinguish between those that 'walk the walk,' from those that simply 'talk the talk,'" said Lawrence Williams, President of the USHFC. "Putting calorie levels on menus may be helpful, but it's not a good proxy for healthfulness and environmental sustainability."

 

Utilizing a flexible points-based system similar to LEED®, the USHFC provides third-party verification of nutrition and sustainability best practices. Restaurants earn points based upon the REAL Index, which was developed in collaboration with an independent panel of experts, and covers topics such as Vegetables and Fruits, Moderate Portion Sizes, Local and Regional Sourcing, Special Dietary Offerings, Use of Healthier Oils and Healthy Children’s Meals, Eat REAL™ DC is a nationwide initiative to promote REAL Certified foodservice establishments. RIS is proud to be a part of the inaugural group of REAL certified restaurants. And as Ris herself says, "This house CARES."

RIS - Holiday Sides & Pies
ris
Menus

Holiday Sides & Pies

Turkey Day is drawing near

Your friends and family will be here

To feed a group of any size

Choose “Ris to Go” for “Sides and Pies!”

 

We have a wonderful selection of housemade side items and pies

to complete your Thanksgiving dinner.

They will be available for pickup on Tuesday 11/25 & Wednesday 11/26

between 2 and 5pm.

Other days and times may be accommodated by special request, so please ask!

 

SIDES:

Pint - 16 oz, serves 2-4

Quart - 32 oz, serves 4-6 

Jumbo Shrimp Cocktail (Dozen) 

with house made cocktail sauce

Mini Jumbo Lump Crab Cakes (Dozen)

with mustard crème fraiche

Smoked Salmon Rillettes Spread (Pint)


Mini Quiche Lorraine (Dozen)

 

Mini Mushroom and Leek Quiche (Dozen)


Butternut Squash and Apple Soup (Quart)

with orange cream and candied pecans 

Sausage Bread Stuffing (Pint  or  Quart)          


 

Cornbread Apple Pecan Stuffing (Serves 4-6)


Cranberry Sauce (Pint  or  Quart)


Braised Collard Greens  (Pint  or  Quart)


Braised Red Cabbage  (Pint  or  Quart)


Green Bean Casserole  (Pint  or  Quart)


Brussels Sprouts  (Pint  or  Quart)

with raisins, walnuts and bacon                                     

Cauliflower Gratin (Serves 4-6)

 

Turkey Gravy  (Pint  or  Quart)


Sweet Potato & Sherried Onion Gratin (Serves 4-6)

with marshmallows 

Chicken Pot Pie (Individual)

 

Pear Butter (4oz.)


Apple Butter (4oz.)


 

 

 

SWEETS:

 

Cranberry Orange Bread 


Pumpkin Pie (Serves 6-8)


Pecan Pie (Serves 6-8)

 

Apple Pie (Serves 6-8)

 

Holiday Cookie Platter (24 cookies)

 

Toasted Marshmallow Ice Cream (Pint  or  Quart)


Pumpkin Pie Ice Cream (Pint  or  Quart)


Chocolate Candy Cane Ice Cream (Pint  or  Quart)


Vanilla Ice Cream (Pint  or  Quart)


Apple Cider Sorbet (Pint  or  Quart)


Chocolate Sorbet (Pint  or  Quart)


RIS Gift Card

(List $ Amount desired)

RIS - RIS Gift Cards
ris
About ris

RIS Gift Cards

RIS Gift Cards are great for any occasion. You can purchase a gift card in any of the following ways:

  • Purchase a digital gift certificate.
  • For traditional gift cards, email .(JavaScript must be enabled to view this email address) or download an order form. 
  • Stop By RIS at 2275 L Street, NW, Washington, DC 20037
RIS - RIS Walk 60
ris
About ris

The Story of RIS Walk 60

 

RIS Walk 60 was born of Chef Ris Lacoste’s personal goal to lose weight and maintain a fit lifestyle. As a Chef, she realized that she is in the unique position to not only feed people market fresh, whole foods, but to also send them on the path to health in 2012. After her mother’s passing in 2010 from heart disease, she dedicated herself to building a heart-healthy future.

But she took it one step further. Chef Ris has always been known for having a big heart, through many causes such as the Ovarian Cancer National Alliance, Taste of the Nation to support No Kid Hungry, DC Central Kitchen, and Knock Out Abuse. This project led her to take a personal journey one step further, and benefit the hearts of others. Enter Doctor Jannet Lewis, and those specifically those being treated at the GW Women’s Heart Institute.

RIS Walk 60 began on February 1, the first day of American Heart Month. Now that the path has been set, she is walking her way to a heart healthy future. Join her as she walks 60 minutes every weekday. This is the most beautiful time of year to put this program into place, as we are coming upon Spring and the 100th Anniversary of the National Cherry Blossom Festival. What better time to rediscover the city up close and in person?

We have a beautiful city that we sometimes take for granted as we fight morning routines and traffic. Take a step back, or actually forward; and view the city from a pedestrian vantage point. Whether it’s a trek past the beautiful Dumbarton Oaks, or a stroll past the White House, each weekday has a dedicated route designed to be walked in 60 minutes. Visit risdc on Facebook and Twitter for daily walk info and weather cancellations. If you are not local enough to walk with Ris, start your own campaign and walk in your neighborhood!

Our goal is to raise $25,000 this year by donating $1 per mile walked ($3 per day) to GW Women’s Heart Institute. We encourage you to join us and walk towards better hearts for all of us. One step at a time. To the heartbeat of DC.

 

Check out other 2012 programs which dedicate themselves to a healthy lifestyle!

RIS - Menu Test - Dinner
ris
RIS - Soup Calendar
ris
About ris

Soup Calendar


Enjoy a delicious new soup every day of the week at RIS!

Available in our restaurant, and to take home or to the office!!

We have three convenient to-go sizes: cups, pints and quarts.

 

Chilled soups are a cool new addition to our menu....

RIS - Sunday Special Menu
ris
Menus

 

SUNDAY

October 12, 2014

"CHICKEN DINNER"

 

SOUP

9

Butternut Squash and Apple

crème fraîche and toasted pumpkin seeds

 

 

 ENTRÉE

25

Roasted Amish Chicken

market kale, carrots and squash

mashed potatoes and tarragon sauce

 

 

SIDES

7

Mashed Potatoes

 

 

CHEESES

6/per selection

La Chabrin, firm, goat’s milk, Pyrénées, France

Humboldt Fog, soft,  goat’s milk, Cypress Grove, California

Aged Organic Manchego, firm, raw sheep’s milk, La Mancha, Spain

Ewelicious Blue, firm, raw sheep’s milk, Tomales, California

 

 

RIS - Valentine’s Day
ris
About ris

BE MY VALENTINE

Dinner Menu

February 14-17, 2013

 


Miso Salmon Tartare

with sesame chile dressing

and cucumber yuzu slaw

 

Sea Scallop

on winter squash risotto

with kale, brown butter and sage

 

  ~ ~ ~ ~ 


Kabocha Squash and Ricotta Ravioli

with sherried onions, mushroom mascarpone cream,

walnuts and cranberries

 

Endive, Walnut and Maytag Blue Cheese Salad 

with apples and port vinaigrette

 

 ~ ~ ~ ~  

 

Honey Glazed Breast of Muscovy Duck

with rye spaetzle, sauerkraut, duck confit and mustard sauce

 

Grilled Quail

on hominy grits with collards and bourbon cherry sauce

 

 ~ ~ ~ ~ 

  

Braised Veal Cheek  

on risotto Milanese

with tomato, spinach and gremolata sauce

 

Braised Lamb Neck

on carrot cream with pomegranate, pine nuts and yogurt

 

 ~ ~ ~ ~ 

 

Champagne and Grapefruit Parfait

with oatmeal hazelnut crisps and citrus caramel

 

Warm Chocolate Bread Pudding

with espresso ice cream

 

$80

Wine pairings will also be available. $120

 

Our full a la carte menu will be offered as well.

 

Some a la carte treats for Valentine's Day will include: 

 

Oysters on the Half Shell

~ ~

Maine Lobster Champagne Risotto

with buttered cabbage, wild mushrooms and tomato fondue

~ ~

Braised Beef Short Ribs

on mashed potatoes with roasted onions, crispy leeks and bordelaise sauce

~ ~

Nutella and Banana Crepes

with chocolate cream


*Items may change due to seasonal availability.

 

 

RIS - Private Parties
ris
About ris

RIS is proud to offer three beautiful private spaces
to suit your event needs.

We have hosted an array of occasions from business dinnerto showers and weddings. 

Choose RIS as the perfect venue for your next special occasion!

 ~  ~  ~  ~

Our State Room seats 10 guests, and is perfect for intimate dinner parties. 


The Federal Room seats up to 30 guests (35 with a tighter fit) for seated events, and 50 people for cocktail receptions. 


The Main Dining Room is usually for à la carte reservations.  However, for special occasions, this room can be separated from the rest of our dining room and become its own private space. This space has a private entrance and can seat up to 50 guests for dinner.  It can also accommodate standing cocktail receptions. 


We are available for buyout events, and can host up to 180 guests. 


Visit our virtual tours here. 

 

Book your RIS event by contacting our Events Manager, Brooke Pileggi, at .(JavaScript must be enabled to view this email address) or call 202.730.2508.

RIS - Restaurant Week
ris
Menus

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

 

-------  

 

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

 

 ------- 

 

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

 

------- 

 

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

RIS - Private Dining
ris
About ris

RIS is proud to offer three beautiful private spaces to suit your event needs.

We have hosted an array of occasions from business dinners to showers and weddings.

Choose RIS as the perfect venue for your next special occasion!

 

Our State Room seats 10 guests, and is perfect for intimate dinner parties. 

 


The Federal Room seats up to 35 guests for seated events

and 50 people for cocktail receptions. 


The Main Dining Room is usually for a la carte reservations. However, for special occasions, this room can be separated from the rest of our dining room and become its own private space.

 

This space has a private entrance and can seat up to 50 guests for dinner. It can also accommodate standing cocktail events as well. 


We are available for buyout events, and can host up to 180 guests. 

 

Visit our virtual tours here. 

 

Book your RIS event by contacting our Events Manager, Natalie Christenson, at .(JavaScript must be enabled to view this email address).

RIS - New Year’s 2011
ris
About ris

New Year's Eve Celebration

December 31, 2010

5:30 until 11 pm

4 Course Menu $65

with wine pairings $95

 

5 Course Menu $80

with wine pairings $110

 

or

 

à la Carte

__________________________________________________

 

Oyster & Champagne Stew

with ham, celery and walnuts

 

Scallop Margarita

lime marinated scallops with chiles

orange, avocado and tequila

 

Salmon Trio

lemon caper with caviar

molasses cured with ginger grapefruit

salmon rillettes

 

Steak Tartare

with gaufrettes

 

Oysters on the Half Shell

 

Spicy Shrimp Tempura

on napa cabbage slaw with yuzu and pea shoots

  •  

Endive, Walnut and Smokey Blue Cheese Salad

with pears, candied walnuts and Port vinaigrette

 

Greens

crisp greens and herbs with Champagne Dijon vinaigrette

and shaved Parmesean

  •  

Cider Glazed Scallops

mushrooms, apples and cauliflower cream

 

Monkfish Ossobuco

on Champagne lobster risotto

buttered cabbage, mushrooms, tomato fondue

and truffle oil

 

Pan Roasted Chesapeake Rockfish

with potato confit, pickled onions, olives,

cured lemon, Parmesean cream and minted pine nuts

 

Honey Ginger Glazed Muscovy Duck

with butter poached pears, almond mushroom wild rice,

foie gras, parsnip crisps and Port sauce

 

Peppered Venison Medallions

with braised red cabbage, celeriac cream

and lingonberry mustard sauce

 

Braised Beef Short Rib Meets Grilled Rib-Eye Steak

with fall vegetables, celery root cream

and crispy fried onions

 

Rack of Lamb

with braised shank, feta potato gratin,

garlic spinach and Shiraz sauce

  •  

Vodka Champagne Sorbet

 

Bourbon Chestnut Ice Cream

 

Chocolate Espresso Flan

with peppermint brittle

 

Bourbon Walnut Tart

with chocolate ganache, coconut sorbet and mint sauce

 

Apple Quince Turnovers

with apple crème fraîche and rosemary caramel

  •  

Chocolates

RIS - Christmas Eve
ris
About ris

Christmas Eve Dinner

Saturday, December 24, 2011

 

 

 

 

Tasting Menu

55


with wine pairings   85

 

 

Foie Gras Puffs

 

~~~~~

 

 Lobster Bisque

Chardonnay, Stuhlmuller, Alexander Valley, California, 2009

          

 ~~~~~

 

Beef Wellington
with Portobello mushrooms, blue cheese, sherried onions, spinach

and bordelaise sauce  

Red Wine Blend, Jeff Runquist 1448, California, 2009

 

~~~~~

 

Croquembouche

with coffee cream and chocolate sauce

 Port, 10 Year Tawny, Taylor Fladgate, Portugal

          

 ~~~~~

 

 

 

 

 

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

 

A La Carte Menu

 

 

APPETIZERS

 

Lobster Bisque   10   

 

Minnesota Wild Rice and Duck Soup   8

 

 

Baked Oysters Rockefeller

with chestnut cream, bacon and spinach   13

 

 

Smoked Trout Panna Cotta

with smoked steelhead trout caviar, orange crème fraîche

and fennel crisps   15

 

 

Gnudi

fresh ricotta dumplings on tomato and eggplant fondue

with spinach and crisp prosciutto   12

 

 

Scallop Margarita

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

 

 

Endive, Walnut and Blue Cheese Salad

with candied walnuts, apples and port vinaigrette   12

 

 

Greens

crisp greens and herbs with Champagne Dijon vinaigrette

and shaved Parmesan   9

 

 

Charcuterie Plate   15

country pork terrine  with apricots, pistachios, mushrooms and shallots

duck prosciutto and duck pastrami

with oranges, balsamic glaze and market salad

chicken liver parfait with cherry mostarda and grilled brioche 

 

 

Feast of the Seven Fishes Platter   60

serves 4-6 as an appetizer

Baked Oysters Rockefeller with chestnut cream, bacon and spinach

Baccalà and Chick Pea Brandade with pine nuts and pomegranate

Marinated Mussel and Octopus Salad with orange and roasted peppers

Tempura Fried Pufferfish with Yuzu cabbage slaw

Grilled Stuffed Sardines with capers, olives, raisins and walnuts

Orrecchiete con le Vongole with garlic, butter, parmesan and red pepper

Smoked Trout Panna Cotta with steelhead trout caviar and fennel crisps

 

 

 

~~~~~~~~~~

ENTRÉES

 

 

Roasted Rack of Lamb

with braised lamb shank, creamy feta potato gratin,

garlic spinach and Shiraz sauce   42

 

 

Grilled Brace of Quail

on creamy polenta with a sweet corn and mushroom ragoût,

bourbon cherry sauce   26

 

 

Mustard Crusted Salmon

with buttered cabbage, flageolet beans, Portobello mushrooms

and red wine sauce   28

 

 

Sea Scallops

on hominy grits with apple bacon sweet potatoes,

cider butter and braised collard greens   27

 

 

Beef Wellington

with Portobello mushrooms, blue cheese, sherried onions, spinach

and bordelaise sauce   40

 

 

Tagliatelle Pasta

with glazed sweetbreads, mushrooms,

figs, pancetta, sage and Madeira   22

 

 

Braised Lamb Shank

on chick peas, with yogurt, pita, pomegranate, mint and pine nuts   26

 

 

~~~~~~~~~~

 

CHEF’S SELECTION OF CHEESE

5/per selection

Beaufort Alpage, aged raw cow’s milk, Rhone-Alps, France

Twig Washed-Rind, semi-soft raw goat’s milk, Twig Farm, Vermont

Queso Azul de Valdéon, semi-soft goat and cow’s milk, Spain

Carolina Moon, soft-ripened raw cow’s milk, North Carolina

 

served with honey comb, house made jams, crackers and toast

 

 

~~~~~~~~~~

 

SIDES

6

French Fries

Side Salad

Buttered Cabbage

Mushrooms

Garlic Spinach

Braised Red Cabbage

Braised Collard Greens

Chick Peas

Creamy Polenta

RIS - Sides & Pies To Go
ris
ris to go

Thanksgiving 2012

STARTERS

 

Jumbo Shrimp Cocktail

with housemade cocktail sauce

$30/dozen

~ ~

Jumbo Lump Crab Cakes

with mustard crème fraîche 

$30/dozen

~ ~

Pumpkin Soup

with pumpkin seed toast

(vegetarian)

$12/quart

 

~~~~~~~~~~

SIDES

 

Cranberry Sauce 

(vegan)

Pint $8/Quart $15

~ ~

Braised Collard Greens

Pint $8/Quart $15

~ ~

Cornbread Apple Pecan Stuffing

(loaf)

$15

~ ~

Sausage Bread Stuffing

Pint $8/Quart $15

~ ~

Green Bean Casserole

(vegetarian)

Pint $8/Quart $15

~ ~

Turkey Gravy

Pint $8/Quart $15

~ ~

Sweet Potato & Sherried Onion Gratin

with marshmallows

(loaf)

$15

 

~~~~~~~~~~

 

BREADS

 

Yvonne Lacoste's Cranberry Orange Bread

(vegetarian)

$8/loaf

~ ~

Baguette (from Baguette Republic)

$3/baguette

 

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

 

RIS Home Entertaining

Appetizers, sides and more for entertaining year round! 

 

Smoked Salmon Rillette Spread

Pt./$15

~ ~

Lamb & Chick Pea Pies

$2 ea.

~ ~

Mushroom Risotto Arancini

$2.50 ea.

~ ~

Mini Spinach & Feta Quiche

$2 ea.

~ ~

Mini Quiche Lorraine

$2 ea.

~ ~

Wild Mushroom Strudels

$2 ea.

~ ~

Sweet Potato Pies

$2 ea.

~ ~

         Gnudi (ricotta dumplings)           

dozen/$18

~ ~

   Tomato Vodka Sauce for Gnudi       

Pint $8/Quart $15

~ ~

Pumpkin Ravioli

$2 ea.

~ ~

         Cheese Platter (serves 4-6)        

$30

~ ~

Charcuterie Platter (serves 4-6)

$30

~ ~

      Smoked Salmon Platter (serves 4-6)       

$50

~ ~

Oysters on the Half Shell

$1.50 ea.

~ ~

Market Salad Greens

1 lb./$8

~ ~

Meatballs

dozen/$24

~ ~

Feta Potato Gratin

(loaf)

$15

~ ~

&Buttered Cabbage

 Pint $8/Quart $15

~ ~

 Seasonal Soups

 Pint $8/Quart $15

~ ~

  Cauliflower & Gruyere Quiche

$24

~ ~

Quiche Lorraine

$24

~ ~

Individual Chicken Pot Pies

$8

~ ~

 Chicken Salad  

Pint $8/Quart $15

~ ~

Cauliflower Gratin

(loaf)

$15

~ ~

Braised Lamb Shanks

      (each)

$15

~ ~

Bordelaise Sauce

Pint $8/Quart $15

~ ~

Gremolata Sauce

Pint $8/Quart $15

Lamb Sauce

Pint $8/Quart $15

 

House Made Ice Creams

(Seasonal Flavors)

Pint $8/Quart $15

~~

 House Made Sorbets

Pint $8/Quart $15

~ ~


 

Sides & Pies

PIES & SWEETS

 

Pumpkin Pie

(serves 8-10)

$18

~ ~

Gluten Free Pumpkin Pie

(serves 8-10)

$18

~ ~

Apple Pie

(serves 8-10)

$18

~ ~

Pecan Pie

(serves 8-10)

$18

~ ~

Cranberry Crumb Cake

 (serves 8-10)

$18

 

~~~~~~~~~~

 

ICE CREAMS & SORBETS

Pt./Qt.

$8/$15


Cranberry Ice Cream 


Maple Walnut Ice Cream


Vanilla Bean Ice Cream 

(made with low glycemic Whey Low ™) 

 

Bittersweet Chocolate Sorbet

 

Apple Cider Sorbet

 

 


 Email your order to .(JavaScript must be enabled to view this email address).

Please include a daytime phone number

and preferred pickup date and time.

You will receive a confirmation

when your order is processed. 

Thanksgiving Sides & Pies Pickups are

Tuesday, November 20 and Wednesday, November 21

from 12-4pm

Other items and pickup times are available by request!

 

 

 

 

 

 

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

 

The RIS Pantry is Open!

Enjoy your favorites from our dining room at home every day. 

 

Port Vinaigrette

Pt./$12

~ ~

Champagne Vinaigrette

Pt./$12

~ ~

Lemon Anchovy Vinaigrette

Pt./$12

~ ~

Parmesan Cream

Pt./$12

~ ~

           Cured Lemons (4)           

$8

~ ~

                      Mustard Crème Fraîche                      

Pint $8/Quart $15

~ ~

 Onion Jam

Pint $8/Quart $15

~ ~

House Made Chorizo Sausage

(1 lb.)

$6

~ ~

Sherried Beets

Pint $8/Quart $15

~ ~

Spaghetti Sauce

Pint $8/Quart $15

~ ~

Hot Fudge Sauce

Pt./$12

~ ~

Butterscotch Sauce

Pt./$12

~ ~

Caramel Sauce

Pt./$12

 ~ ~

Chocolate Macaroons

              (dozen)               

$8

~ ~

Cookies

                   (dozen, call for flavors)                 

$8

~ ~

Specialty Cakes

(call for pricing)

 ~ ~

 

Great Falls Tea Garden Teas

(2 oz. tins)

Lemon Ginger Green    

Great Falls Grey

Great Falls Decaf Grey

RIS Breakfast Blend

Sunny Honeybush Herbal

Ti Kuan Yin Oolong

South African Mint

 

Moore Coffee, Tea & Spices

 RIS Coffee

              (1/2 lb., whole bean)              

$8

~ ~

Hot Cocoa Mix

Pt./$12

 

 

 

 

 

 

 

 

 

RIS - Hang Time
ris
Menus

Hang Time

Bar & Café

10

Fig and Prosciutto Pie

with fresh ricotta, arugula and Parmesean

 

Grilled Polish Sausage

with peppers and onions or sauerkraut and mustard

 

Two Franks

 

Pepperoni Pizza

 

Nachos

with black beans, white rice, chorizo and rancheros sauce

 

Spicy Tempura Shrimp

on napa cabbage slaw 15

 

Maine Lobster Roll

with potato chips and pickles 20

 

Abita Light  4

Bloody Mary   5

 

RIS - Father’s Day
ris
Menus

FATHER'S DAY

JUNE 20, 2010

APPETIZER

13

Grilled Avocado, Tomato and Feta Pie

~~~

ENTREES

37

Grilled Cowboy Steak

bone in rib-eye with grilled onion butter
25

Pulled Pork Sandwich and BBQ Ribs

Entrees are served with

corn on the cob with jalapeno butter and queso blanco
cole slaw
potato salad
Boston baked beans
watermellon
in a celery walnut cream

~~~

8

Blueberry Pie with Vanilla Ice Cream

S'Mores

RIS - Natalie’s Basic Page
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RIS - Rhone Rangers Wine Dinner
ris
Events
Rhone Rangers

WINE DINNER

Join us Thursday, June 10 at 7:00pm for our first official Winemaker's Dinner!

General Manager, Noel Burke has hand-selected 4 wines from 3 Rhone Ranger Wineries.

Ris has created a great summer menu using the freshest market products available!

Winemakers from each winery discuss their wines and craft.

Splash

Sparkling and Nosh
 

Refresh

Melon Strata, Smoked & Cured Salmon, Ricotta & Goat
TERCERO, 2009 Rosé Blend
 

Surf

Fennel Crusted Tuna, Creamy Vichyssoise and Basil-Mint Pesto
STAGE LEFT CELLARS, 2008 White Blend ,"The Go Getter"
 

Grill

Grilled Ribeye Steaks Doused with Grilled Onion Butter
on Grilled Peppers and Succotash
TERCERO, 2007 Red Blend, "Cuvee Christie"
 

Campfire

Toasted Marshmallows, Melted Chocolate and Walnut Grahams
CLINE, 2006 Late Harvest Mourvèdre
 

$135

All-Inclusive

 Call or email Jackie Ludden for reservations

202.730.2508  or  jackie@risDC.com

RIS - Mother’s Day 2012
ris
Events

MOTHER’S DAY

MAY 13, 2012

Prix Fixe Menu offered in addition to our a la carte menu

Gnudi
fresh ricotta dumpling
on asparagus pesto with mushrooms, prosciutto and lemon salt
Getariako Txakolina, Gañeta,  Getaria, Spain, 2011


Jumbo Lump Crab Cake
on fava bean puree with grilled onions and lemon mint vinaigrette
Rhône Blend Rosé, Domaine Sorin ‘Terra Amata’,
Côtes de Provence, France, 2011


 
Rack of American Lamb
with braised lamb shank, feta potato gratin,
spinach and Shiraz sauce
Cabernet Sauvignon, Milbrandt Vineyards,
Columbia Valley, Washington, 2009


 
Strawberry Shortcake
Moscato d’ Asti, Patrizi, Italy, 2010


70
with wine pairings 100

Available noon to 9pm on Mother's Day.

RIS - Elliot in the Morning - Ris Appears on Elliot in the Morning Radio Show
ris
In Print

Ris appeared on DC101's Elliot in the Morning radio show.

www.eitmonline.com

 


 

RIS - Valentine’s Day 2011
ris
Events

Be My Valentine!

February 11-14

AMUSÉ

Curried Carrot and Ginger Soup

with candied orange peel and pistachios

Cava Rosé, Casas Del Mar, Catalunya, Spain

 

FIRST

Shrimp and Crab Cocktail

with cucumber and horseradish sauce

Riesling, Fess Parker, Santa Barbara, California, 2009

 

SECOND

Crispy Sweetbreads on Angel Hair

with sage butter, mushrooms, figs and prosciutto

Pinot Noir, Annabella, Carneros, California, 2008

 

THIRD

Braised Beef Short Ribs

with blue cheese barley risotto, mushrooms and Port wine sauce

Crozes-Hermitage, Guigal, Rhône, France, 2006

 

DESSERT

Chocolate Passion Mousse

with a red hot candy heart

Port, Taylor Fladgate 10 yr Tawny

 

SWEET ENDING

A Mayan Kiss

 

 

65

 

with wine pairings

95

 

Reservations 202.730.2500 or Reserve Online
RIS - Date Night Saturday Menu
ris
Menus

SATURDAY

November 8, 2014

"DATE NIGHT"

 

SOUP

9

Yellow Split Pea and Lamb

lemon scallion cream

 

OYSTERS

*Choptank Sweet, Chesapeak Bay, Maryland

2/each

*Kumamoto, Willapa Bay, Washington

3/each

 

ENTRÉE

35

Beef Tenderloin

caramelized beets, roasted new potatoes

kale and horseradish cream

SIDES

7

Tempura Brussels Blossoms

mustard cream

CHEESES

6/per selection

Rachel, semi firm, raw goat’s milk,Somerset, England

Epoisses, soft, cow’s milk, Burgundy, France

Allegretto, firm, raw sheep’s milk, Quebec, Canada

Chiriboga Blue, semi firm, cow’s milk,Bad Oberdorf, Germany

 

DESSERT

Pecan Pie

vanilla ice cream  10

 

 

 

RIS - Fish on Friday
ris
Menus

 FRIDAY

November 21, 2014

“FISH ON FRIDAY”

 

SOUP

New England Clam Chowder   9

 

ENTRÉES

Daily Grilled Cheese

battered and fried fluke, provolone and cheddar cheese

and house-made tartar sauce on sourdough bread

with cream of tomato soup 17

 

Beer Battered Sea Scallops

coleslaw, fries and house-made tartar sauce   23

 

CHEESES

6/per selection

Nufenen, firm, raw cow’s milk, Grisons, Switzerland

Cape Vessey, firm, cave aged goat’s milk, Picton, Ontario

Chiriboga Blue, semi-firm, cow’s milk, Bad Oberdorf, Germany

Le Chevrot, semi-soft, goat’s milk, Loire Valley, France

 

DESSERT

Warm Banana Bread Pudding

cr ème anglaise   10

 

RIS - Meatloaf Monday
ris
Menus

MONDAY

November 17, 2014

“MEATLOAF”

 

SOUP

9

Cream of Tomato

shaved Parmesan

 

ENTRÉE

20

Meatloaf

mashed potatoes, market kale and mushroom gravy

 

SIDES

7

Mashed Potatoes

 

CHEESES

Rachel, semi-firm, raw goat’s milk, Somerset, England

Fat Bottom Girl, firm, sheep’s milk, Tomales, California

Chiriboga Blue, semi-firm, cow’s milk, Bad Oberdorf, Germany

Le Chevrot, semi-soft, goat’s milk, Loire Valley, France

 

DESSERT

10

Chocolate Pecan Tart

 roasted banana ice cream

 

RIS - Thursday Special Menu
ris
Menus

THURSDAY

November 20, 2014

“RACK OF LAMB”

 

SOUP

9

Winter Squash and Apple

cider cream and pumpkin seed oil

 

ENTRÉES

Roasted Rack of American Lamb

braised lamb shank, feta potato gratin,

spinach and Shiraz sauce   45

 

Liver & Onions

Lyonnaise potatoes, kale,

bacon, raisins and sherry mustard sauce   20

 

SIDES

7

Lyonnaise Potatoes

Feta Potato Gratin


CHEESES

6/per selection

Nufenen, firm, raw cow’s milk, Grisons, Switzerland

Fat Bottom Girl, firm, sheep’s milk, Tomales, California

Chiriboga Blue, semi-firm, cow’s milk, Bad Oberdorf, Germany

Le Chevrot, semi-soft, goat’s milk, Loire Valley, France

 

DESSERTS

10

Pumpkin Cheesecake

quince ice cream

RIS - Little Italy Wednesday Menu
ris
Menus

MERCOLEDI

Il 19 Novembre, 2014

“LITTLE ITALY”

 

ZUPPA

8

Pasta Fagioli

fusilli pasta and Parmesan    

 

ANTIPASTO

14

Carpaccio of Beef

caper aioli, frisée salad, anchovy vinaigrette

and bread sticks

 

ENTRATA

20

Spaghetti and Meatballs

garlic bread and Italian side salad

 

CONTORNI

7

Spaghetti

Italian Side Salad

 

FORMAGGI

6/per selection

Nufenen, firm, raw cow’s milk, Grisons, Switzerland

Fat Bottom Girl, firm, sheep’s milk, Tomales, California

Chiriboga Blue, semi-firm, cow’s milk, Bad Oberdorf, Germany

Le Chevrot, semi-soft, goat’s milk, Loire Valley, France

 

DOLCE

10

Pumpkin Cheesecake

roasted banana ice cream

RIS - Paris Bistro Tuesday
ris
Menus

MARDI

Le 18 Novembre 2014

“PARIS BISTRO”

 

LA SOUPE DU JOUR

9

Potato Leek

crème fraîche and fried leeks

 

L’ENTRÉE

16

Steak Tartare

quail egg, caper mayonnaise and frisée salad

 

LE PLAT

18

Quiche au Chou-fleur Rôti

roasted cauliflower, spinach and gruyère

with choice of frites or side salad

 

LES FROMAGES

6/per selection

Rachel, semi-firm, raw goat’s milk, Somerset, England

Fat Bottom Girl, firm, sheep’s milk, Tomales, California

Chiriboga Blue, semi-firm, cow’s milk, Bad Oberdorf, Germany

Le Chevrot, semi-soft, goat’s milk, Loire Valley, France

 

 DESSERT

10

Chocolate Pecan Tart

 roasted banana ice cream 

 

RIS - Menus - New Year’s 2010
ris
Events

Sophisticated Comfort

New Year 2010 at RIS

 New Year's Eve Dinner

 New Year’s Day Brunch

5:30 until 7
4-Course Prix Fixe Menu $85/with Wine Pairings $125
 
8:30 until 10
Champagne Toast and Live Entertainment by
David (DC) Murray Jazz Quartet
4-Course Prix Fixe Menu $100/with Wine Pairings $140
 
Tax and gratuity additional. Call 202.730.2500 or Reserve Online
 

Amuse

Cauliflower and Wild Mushroom Bavarian with White Truffle
 

First Course

Oyster and Champagne Stew with Walnuts, Celery and Ham
 
Crispy Veal Sweet Breads, Braised Veal Cheek and Pickled Veal Tongue
 
Citrus Beets with Licorice Cream and Blood Oranges
 
Crudos ~ Glazed Hamachi, Pastrami Cured Salmon, Citrus Tuna
 

Second Course

Lobster Ravioli in a Tomato Pernod Broth
 
Nantucket Scallops on Cauliflower Cream with Cider and Mushrooms
 
Pan-Roasted Rockfish with Grapefruit Brûlé
 
Gnudi with Tomato and Eggplant Fondue

Third Course

Paprika Dusted Muscovy Duck with Sweet and Sour Cherry Sauce
 
Venison with Huckleberry Chestnut Bread Pudding, Celery Root and Red Cabbage
 
Rack of Lamb with Feta Potato Gratin and Shiraz Sauce
 
Vegetable Curry with Raita and Chutney

Dessert

Crottin de Chavignol with Salad and Pears
 
Gâteau Opéra with Hazelnut Sauce
 
Lemon Parfait Napoleon with Champagne Sauce
 
Huckleberry Almond Tart with Honey Ice Cream

Mignardises and Chocolates

Rustic Brunch
Friday, January 1, 2010
Reservations Available from 11:00 am until 5:15 pm
Call 202.730.2500, Reserve Online or just walk in!
 

Breakfast

Yogurt, Granola and Seasonal Fruit
Oatmeal with Fixins’
Sausage, Egg, and Cheese Sandwich
Eggs Any Style, Choice of Meats
French Toast
Bagel with Smoked Salmon
Eggs Benedict
Huevos Rancheros
Chicken Fried Steak with Collards and Poached Egg
Farmer’s Omelet
Hash Browns
Toast or English Muffin
Breakfast Bread of Day
Smoothies
Juices
 

Lunch

Soup of the Day
Caesar
Greens
Bowl of Mussels
Cheeseburger
Tuna Niçoise Tartine
Sole à la Meunière
Chicken Pot Pie
Chicken Caesar
Salmon Caesar
House Dogs
 

Sides

French Fries
Side Salad
Garlic Spinach
 
 

RIS to go Available Anytime!

RIS - Thanks for your submission!
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About ris

Thank you!

We have received your submission and will be in touch as soon as possible.

RIS - Signup Page
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About ris
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RIS - Driving Directions
ris
About ris

From I-66 East (Virginia)

  1. Take the Key Bridge exit toward Rosslyn.
  2. Turn left at North Lynn Street (Rt 29) and cross Key Bridge.
  3. Turn right at M Street NW and follow through Georgetown.
  4. Continue on Pennsylvania Avenue NW.
  5. Pass the Four Seasons Hotel and take slight left at L Street.
  6. Follow L Street for 2 blocks.

Ris will be on the far left corner of L and 23rd streets.


From Bethesda, MD

  1. Head east on Bethesda Avenue toward Arlington Rd.
  2. Turn right at Wisconsin Avenue.
  3. Turn left at M Street NW and follow through Georgetown.
  4. Continue on Pennsylvania Avenue NW.
  5. Pass the Four Seasons Hotel and take slight left at L Street.
  6. Follow L Street for 2 blocks.

Ris will be on the far left corner of L and 23rd streets.


From Georgetown (DC)

  1. Go East on M Street, NW
  2. Continue on Pennsylvania Avenue NW.
  3. Pass the Four Seasons Hotel and take slight left at L Street.
  4. Follow L Street for 2 blocks.

Ris will be on the far left corner of L and 23rd streets.


From Foggy Bottom Metro (Orange and Blue Lines)

  1. As you exit the Metro, turn left onto 23rd Street.
  2. At the traffic circle, take the 5th exit and continue on 23rd Street.
  3. Walk one block.
  4. Turn right at L Street NW.

RIS will be across the street on the left.

RIS - Gallery - About Adamson Gallery
ris
RIS - Wines - Sparkling
ris
Wines

CHAMPAGNE AND SPARKLING


CHAMPAGNE

101  Extra Brut, Billecart-Salmon, Champagne, France, NV    130 

103  Brut, Moutardier, Le Breuil, Carte d’Or, France, NV    75 

106  Brut, Gimonnet-Gonet, Le Mesnil Sur Oger, Champagne, France, NV    90 

102  Brut Rosé, Besserat de Bellefon, Epernay, France, NV 150 

105  Brut, Bollinger, ‘Le Grande Année’, Ay, France, 2002     300 

107  Brut, Krug, ‘Grande Cuvée’, Reims, France, NV  400 

104  Brut, Krug, Reims, France, 1998    475 


SPARKLING

128  Brut Prosecco, Adriano Adami, ‘Bosca di Gica’, Valdobbiadene, Italy, NV    36 

127  Brut Rosé, J Vineyards, Russian River Valley, California, NV 52 

126  Blanc de Noirs Brut, Schramsberg, North Coast, California, 2007  68

RIS - Wines - Rose
ris
Wines

ROSÉ WINES


Rosé of Pinot Noir.

 

 202 Vin Gris of Pinot Noir, Robert Sinskey, Los Carneros, Napa, California, 2011   60

 

 

 

RIS - Wines - By The Glass
ris
Wines

 

Wines by the Glass


SPARKLING 

Cava Rosado, Bohigas, Spain, NV   12/45 
Champagne, R.H. Coutier, Brut, Grand Cru, Ambonnay, France, NV   18/72 

Prosecco, Montelliana, Extra Dry, Treviso, Italy, NV  9/34

Lambrusco di Sorbara Secco, Cleto Chiarli e Figli, ‘Vecchia Modena,’ Emilia Romagna, Italy, 2011 12/45

                    Champagne, R.H. Coutier, Brut, Grand Cru, Ambonnay, France, NV   18/72

WHITE

Riesling, Leitz, ‘Dragonstone,’ Rheingau, Germany, 2011 12/45

  Pinot Grigio / Catarratto, Purato, Sicily, Italy, 2010     9/34

Sauvignon Blanc, Esk Valley, Marlborough, New Zealand, 2010  11/42

Sauvignon Blanc, ‘Le Blanc’ de la Garrelière, Touraine, Loire Valley, France, 2010     13/49

Semillon, Torbreck ‘Woodcutter’s,’ Barossa Valley, Australia, 2010  12/45

      Chardonnay, Domaine Matrot, Burgundy, France, 2010    13/49

Chardonnay, Stemmler, Carneros, California, 2010     16/62

 

RED

Pinot Noir, Jezebel, Oregon, 2011    13/49 

Pinot Noir, Louis Max, Hautes-Cotes de Nuits, Burgundy, France, 2011    15/57 

Grenache / Syrah, Pic & Chapoutier, Luberon, France, 2011    9/34

Malbec, Juan Benegas, Mendoza, Argentina, 2011     9/34

Proprietary Blend, Buena Vista ‘The Count’, ‘Founder’s Red Wine,’ Sonoma, California, 2008    13/49

Petit Verdot, White Hall Vineyards, Monticello, Virginia, 2010    12/45

Merlot / Cabernet Sauvignon, Ch. LestrilleBordeaux Superieur, France, 2008     10/38

Cabernet Sauvignon, Sharecropper’s, Columbia Valley, Washington, 2011    13/49

Cabernet Sauvignon, Turnbull, ‘Estate Grown,’ Napa Valley, California, 2009 20/88

 

 

 


RIS - Wines - Red
ris
Wines


RED WINES



RED VARIETIES OF BURGUNDY 

old world Pinot Noir.

511 Bourgogne Rouge, Michel Sarrazin, ‘Les Vieilles Vignes,’ Burgundy, France, 2010     40 

510 Marsannay, René Bouvier ‘Clos du Roy’, Burgundy, France, 2009    75 

502 Meursault Rouge, Ballot Millot, Burgundy, France, 2006     82 

505 Mercurey, Michel Sarrazin, ‘La Perrière,’ Burgundy, France, 2009     66 

501 Rully, Domaine Jaeger-Defaix‘Clos du Chapitre,’ 1er Cru, Burgundy, France, 2009    60 

513 Volnay, Vincent Girardin, ‘Les Santenots,’ 1er Cru, Burgundy, France, 2009    110

512 Gevrey-Chambertin, Robert Groffier, Burgundy, France, 2007    125

506 Chambolle-Musigny, Thibault Liger-Belair, ‘Les Gruenchers,’ 1er Cru, Burgundy, France, 2007  200

509 Vosne Romanée, Mongeard-Mugneret, ‘Les Orveaux,’ 1er Cru, Burgundy, France, 1999  300

507 Corton-Rognet, Domaine Laleure-Piot, Grand Cru, Burgundy, France, 2005 225

504 Nuits-St-Georges, Domaine Henri Gouges, ‘Les Vaucrains,’ 1er Cru, Burgundy, France, 2007    165

508 Gevrey-Chambertin, Claude Dugat, Burgundy, France, 2006 240


new world Pinot Noir.

562 Pinot Noir, Grochau Cellars, Willamette Valley, Oregon, 2008    60

558 Pinot Noir, Ponzi, Willamette Valley, Oregon, 2009 75

563 Pinot Noir, Belle Pente, ‘Estate,’ Yamhill-Carlton District, Oregon, 2008    90

560 Pinot Noir, Ken Wright Cellars, ‘Savoya Vineyard,’ Yamhill-Carlton, Oregon, 2009    100

557 Pinot Noir, WesMar, Sonoma Coast, California, 2006   65

552 Pinot Noir, The Forager, Sonoma  Coast, California, 2010    50

555 Pinot Noir, Talley, Arroyo Grande Valley, Central Coast, California, 2009 75

559 Pinot Noir, Masút, Mendocino, California, 2009 80

553 Pinot Noir, Craggy Range, ‘Te Muna Road,’ Martinborough, New Zealand, 2008    72

554 Pinot Noir, Merry Edwards, ‘Klopp Vineyard,’ Russian River Valley, 2008    145

556 Pinot Noir, Benovia, ‘La Pommeraie,’ Russian River Valley, 2009    110

561 Pinot Noir, Barda, Patagonia, Argentina, 2010    60

 

Gamay.

503 Fleurie, Domaine Chignard, ‘Les Moriers,’ Beaujolais, France, 2010    50

 

RED VARIETIES OF THE RHÔNE VALLEY 

northern Rhône styles. Syrah et al.

607 St. Joseph, Marie-Paule Dumazet, ‘La Muzolaise,’ Rhône Valley, France, 2009    57

609 Crozes-Hermitage, Nicolas Perrin, Rhône Valley, France, 2009    72

604 Hermitage, M. Chapoutier, ‘Monier de la Sizeranne,’ Rhône Valley, France, 2006   165 

 

new world Syrah.

654 Syrah, Santa Barbara Winery, Santa Ynez Valley, California, 2008    38

652 Syrah, L’Ecole No. 41, Columbia Valley, Washington, 2008 55

655 Syrah, Thacher, ‘Coast View Vineyard,’ Monterey County, 2006   60

653 Shiraz, Jim Barry ‘The Lodge Hill’, Clare Valley, Australia, 2009  40

651 Shiraz, Domaine Terlato & Chapoutier, ‘Lieu dit Malakoff,’ Pyrenees, Australia, 2006    64

 

southern Rhône styles. Grenache et al. 

606 Cairanne, Perrin & Fils, ‘Peyre Blanche,’ Côtes du Rhône Villages, France, 2009     46

602 Gigondas, Château de Saint Cosme, Rhône Valley, France, 2008    82

601 Châteauneuf-du-Pape, Télégramme, Rhône Valley, France, 2009 95

610 Châteauneuf-du-Pape, Château de Beaucastel, Rhône Valley, France, 2009    225

605 Grenache, Alto Moncayo, Campo de Borja, Spain, 2008    110

 

new world Grenache.

657 Grenache, Cass, Paso Robles, California, 2009    50

 

Petite Sirah. 

662 Petite Sirah Blend, Proulx, Paso Robles, California, 2010  28

661 Petite Syrah, Jeff Runquist, Clarksburg, California, 2008  66

663 Petite Syrah, Turley, ‘Hayne Vineyard,’ Napa, California, 2005  250

 

RED VARIETIES OF BORDEAUX

right bank styles. Merlot et al.

705 Bordeaux, Château Pavie, Saint-Émilion, 1er Grand Cru Classé, France, 2005   1350

 

new world Merlot. 

754 Merlot, Swanson Vineyards, Oakville, Napa, California, 2007 50

753 Merlot, Turnbull, Oakville, Napa, California, 2007 64

752 Merlot Blend, De Toren ‘Z’, South Africa, 2008   55

755 Merlot Blend, Cain Cuvée, Napa Valley, California, NV8    68

 

left bank styles. Cabernet Sauvignon et al.

704 Saint-Julien, Château Lalande-Borie, Bordeaux, France, 2006    88

701 Saint-Julien, Château Branaire-Ducru, Grand Cru Classé, Bordeaux, France, 2004    160

702 Pauillac, Château Fonbadet, Bordeaux, France, 2009  80

707 Pauillac, Château Lynch Bages, Grand Cru Classé, Bordeaux, France, 1996    625

706 Pessac-Léognan, Château Bois-Martin, Bordeaux, France, 2007    48

703 Pessac-Léognan, Château Haut-Bergey, Bordeaux, France, 2005    100

 

new world Cabernet Sauvignon. 

760 Cabernet Sauvignon, Langmeil, ‘Blacksmith,’ Barossa, Australia, 2007     52

764 Cabernet Sauvignon, Owen Roe, ‘DuBrul Vineyard,’ Yakima Valley, Washington, 2009    150

759 Cabernet Sauvignon, Blackburn, Paso Robles, California, 2010    34

756 Cabernet Sauvignon, Stratton Lummis, Napa, California, 2008    46

757 Cabernet Sauvignon, Paul Hobbs, ‘Crossbarn’, Napa, California, 2009  90  

769 Cabernet Sauvignon, Cass, Paso Robles, California, 2009    80

758 Cabernet Sauvignon, Faust, Napa, California, 2009   100

761 Cabernet Sauvignon, Cliff Lede, Stags Leap District, Napa, California, 2008   125

765 Cabernet Sauvignon, Fisher Vineyards, ‘Coach Insignia’, Napa, California, 2007   175

762 Cabernet Sauvignon / Cabernet Franc, Viader, Napa, California, 2006   200

768 Cabernet Sauvignon, Bond, ‘Pluribus,’ Napa, California, 2006   650

767 Cabernet Sauvignon, Araujo, ‘Eisele Vineyard,’ Napa, California, 2007    700

766 Bordeaux Blend, Peter Michael Winery, ‘Les Pavots,’ Napa, California, 2007    325

770 Red Wine, Lewis Cellars ‘Cuvee L’, Napa, California, 2007    400

 

old world Cabernet Franc.

711 Chinon, Charles Joguet, ‘Cuvée de la Cure,’ Loire Valley, France, 2008  52

 

new world Cabernet Franc.

751 Cabernet Franc, Glen Manor, Virginia, 2009    50

763 Cabernet Franc, Owen Roe, ‘Rosa Mystica,’ Yakima Valley, Washington, 2009      95

 

South West France styles. Malbec.

713 Malbec, Chateau Haut-Monplaisir, Cahors, France, 2009    36

 

new world Malbec.

784 Malbec, Finca La Anita, Mendoza, Argentina, 2007    80

782 Malbec, Sophenia, ‘Reserve,’ Tupungato, Mendoza, Argentina, 2009   30

781 Malbec / Cabernet Sauvignon, Amancaya, ‘Gran Reserva,’ Mendoza, Argentina, 2010    40

783 Malbec, Catena Zapata, ‘Nicasia Vineyard,’ Mendoza, Argentina, 2006   240

 

RED VARIETIES OF CALIFORNIA

Zinfandel. 

852 Zinfandel, Hendry, ‘Blocks 7 & 22,’ Napa Valley, California, 2007     65

855 Zinfandel, Turley, ‘Old Vines,’ California, 2010    56

854 Zinfandel, Robert Biale Vineyards, ‘Party Line,’ Napa Valley, California, 2009    95

851 Zinfandel, Ulises Valdez, ‘Landy Vineyard,’ Russian River Valley, California, 2008     84

853 Zinfandel, Turley, ‘Duarte,’ Contra Costa, California, 2010     72

 

UNCONVENTIONAL BLENDS 

875 Red Wine, Abbot’s Table, Columbia Valley, Washington, 2010     60

876 Grenache Blend, Serras del Priorat, Priorat, Spain,  2010   72

877 Malbec Blend, Enamore, Mendoza, Argentina, 2009    52

 

RED VARIETIES OF ITALY

Sangiovese.

802 Chianti Classico Riserva, Capraia, Tuscany, Italy, 2007 55

807 Rosso di Montalcino, Argiano, Tuscany, Italy, 2009   56

801 Brunello di Montalcino, Verbena, Tuscany, Italy, 2006   110

804 Tuscan Blend, La Massa, Tuscany, Italy, 2009 60

810 Sangiovese, Showket Vineyards, ‘Asante Sana’, Oakville, Napa Valley, California, 2006     105

 

Nebbiolo.

809 Barolo, Vietti ‘Castiglione’, Piedmont, Italy, 2008     100

 

Barbera.

803 Barbera d’Alba, Andrea Oberto, Piedmont, Italy, 2009     40

 

Corvina, Rondinella, Molinara.

805 Corvina Blend, Allegrini, ‘Palazzo della Torre’, Veneto, Italy, 2008      42

808 Amarone, La Giaretta, Valpolicella Classico, Italy, 2008      80

806 Amarone, Degani, ‘La Rosta’, Valpolicella Classico, Italy, 2007    120

 

 

RED VARIETIES OF SPAIN

Tempranillo. 

829 Tempranillo, Bagordi, Rioja, Spain, 2009   30

827 Tempranillo, Emilio Moro, Ribera del Duero, Spain, 2008 52

828 Tempranillo, Protos, ‘Reserva,’ Ribera del Duero, Spain, 2005 100

826 Tempranillo, Termanthia, Toro, Spain, 2006   340

 

 

RED VARIETIES OF PORTUGAL

Indigenous Varieties.

836 Vinho Tinto, Conceito, Douro, Portugal, 2007   100

 

RIS - Wines - White
ris
Wines

WHITE WINES


WHITE VARIETIES OF ALSACE

Riesling.

151   Riesling, Domaine Weinbach, ‘Cuvée Théo,’ Alsace, France, 2010   62

 152   Riesling, Georg Albrecht Schneider, ‘Niersteiner Hipping,’ Spätlese, Rheinhessen, Germany, 2011    40

153   Riesling, Müller-Catoir, ‘Mandelgarten,’ Spätlese, Haardt / Pfalz, Germany, 2010   85

157   Riesling, Ovum, ‘Off the Grid,’ Cedar Ranch Vineyard, Rogue Valley, Oregon, 2011   60

 

Gewürztraminer.

161   Gewurztraminer, Trimbach, ‘Ribeaupierre,’ Alsace, 2004   87

166   Gewurztraminer, Ovum, ‘I’m Going to Fool You,’ Gerber Vineyard, Rogue Valley, Oregon, 2011  60

 

Pinot Gris.

172   Pinot Grigio, Alois Lageder, Dolomiti, Italy, 2011   32

171   Pinot Grigio, Jermann, Friuli, Italy, 2011   58

176   Pinot Gris, Coeur de Terre Vineyard, McMinnville, Willamette Valley, Oregon, 2010   45

 

Pinot Blanc.

181   Pinot Blanc, Domaine Weinbach, ‘Réserve,’ Alsace, 2010   52

 

 

WHITE VARIETIES OF LOIRE

Melon de Bourgogne.

301   Muscadet, Domaine de la Pépière, Sèvre et Maine Sur Lie, Loire, France, 2011   30

 

Chenin Blanc.

303   Montloius-sur-Loire, Le Rocher des Violettes, Loire, France, 2010   46

302   Vouvray, Domaine Pichot, Loire, France, 2011   35

 

Sauvignon Blanc.

313   Sancerre, Roblin, ‘Origine,’ Loire Valley, France, 2010   58

312 Pouilly Fumé, Domaine de Berthiers, Loire Valley, France, 2009   46

311   Sancerre, Vincent Delaporte, ‘Cuvee Maxine,’ ‘Chavignol,’ Loire Valley, France, 2009   80

314   Pouilly Fumé, Domaine Didier Dagueneau, ‘Silex,’ Loire Valley, France, 2009   215

332   Sauvignon Blanc, Lawson’s Dry Hill, Marlborough, New Zealand, 2011   40

327   Sauvignon Blanc, Captûre, Lake County / Sonoma County, California, 2011   66

328   Sauvignon Blanc, Merry Edwards, Russian River Valley, California, 2011   90

 


WHITE VARIETIES OF THE RHÔNE VALLEY 

Viognier. Marsanne. Roussanne. Grenache Blanc.

351   Condrieu, François Villard, ‘DePoncins,’ Rhône Valley, France, 2008   135

356   Rhone Blend, Tablas Creek, ‘Patelin de Tablas,’ Paso Robles, California, 2011   44

 

 

WHITE VARIETIES OF AUSTRIA 

Grüner Veltliner.

376   Grüner Veltliner, Loimer

Kamptal, Austria, 2011   

 44

 

 

WHITE VARIETIES OF ITALY 


Gavi.

381   Gavi di Gavi, La Mesma

Piedmont, Italy, 2011  

 45

 

 

WHITE VARIETIES OF SPAIN

Verdejo.

393   Verdejo, Egeo

Rueda, Spain, 2011   

28

 

Albariño.

391   Albariño,Veiga Serantes, Rias Baixas, Spain, 2011   52

 

Godello.

392   Godello, Viña do Campo, Ribeiro, Spain, 2010   42

 

 

WHITE VARIETIES OF BURGUNDY 

old world Chardonnay.

403   Chablis, Jean-Marc Brocard, ‘Domaine Sainte Claire,’ Burgundy, France, 2011 40

406   Chablis, Domaine des Malandes, ‘Fourchaume,’ ‘Vieilles Vignes,’ Premier Cru, Burgundy, France, 2010 66

404   Mâcon-Lugny, Cave de Lugny, ‘Les Charmes,’ Burgundy, France, 2011 32

407   Mâcon-Villages, Jean Curial, ‘Burgundy, France, 2010 45

 

408   Bourgogne, Domaine A & P Villaine

‘Les Clous,’ Côte Chalonnaise, Burgundy, France, 2009   

 62

 

 

401   Pouilly-Fuissé, Domaine J.A. Ferret

 

Burgundy, France, 2009   

82

 

 

409 Meursault, Jean Latour-Labille

‘Clos des Meix Chavaux,’ Burgundy, France, 2010   

110

 

 

405    Puligny-Montrachet, Etienne Sauzet

Burgundy, France, 2010   

130

 

 

402   Meursault Genevrières, Antoine Jobard

1er Cru, Burgundy, France, 2007   

175

 

 

new world Chardonnay.

 

457   Chardonnay, Chehalem, ‘Inox,’ 

Willamette Valley, Oregon, 2010   

40

 

 

451   Chardonnay, Baileyana

‘Firepeak Vineyard,’ Edna Valley, California, 2009   

52

 

 

456   Chardonnay, Fisher Vineyards, ‘Unity,’ 

Sonoma County, California, 2011   

62

 

 

452   Chardonnay, Talbott

‘Sleepy Hollow Vineyard,’ Santa Lucia Highlands, California, 2011   

70

 

 

455   Chardonnay, Kistler

‘Les Noisetiers,’ Sonoma Coast, California, 2010   

135

 

 

 

 

 

RIS - Home
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About ris

Women Chefs ROCK!
Especially our Chef Ris,
who was listed in
"The Feast"
with top women chefs of DC!


Vote for RIS in
Washington City Paper's
"Best of DC" by March 15!
washingtoncitypaper.com/bestofpoll/

 
VALET PARKING is available
weekdays beginning at 6:30pm,
and at 5pm on Saturdays and Sundays.
The valet stand is located on L Street,
in front of our entrance.
Valet Parking is $10.00, cash only.
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RIS - Private Dining - Venues
ris
Private Dining

RIS is proud to offer four beautiful private spaces
to suit your event needs.

We have hosted an array of occasions from business dinnerto showers and weddings. 

Choose RIS as the perfect venue for your next special occasion!

 ~  ~  ~  ~

Our State Room seats 10 guests, and is perfect for intimate dinner parties. 


The Federal Room seats up to 30 guests (35 with a tighter fit) for seated events, and 50 people for cocktail receptions. 


The Main Dining Room is usually for à la carte reservations.  However, for special occasions, this room can be separated from the rest of our dining room and become its own private space. This space has a private entrance and can seat up to 50 guests for dinner.  It can also accommodate standing cocktail receptions. 

The CAFE is a semi-private space perfect for standing cocktail receptions - for the entire evening or for a cocktail hour prior to dinner in one of our private rooms. 

If a private room is not necessary, we have banquette tables within the dining room that can seat up to 16 guests. 


We are available for buyout events, and can host up to 180 guests. 

~~~~

Visit our virtual tours here. 

~~~~

For more information on our Private Dining requirements and guidelines click here.

 

Book your RIS event by contacting our Events Manager, Katie Morrison, at .(JavaScript must be enabled to view this email address) or call 202.730.2508.

RIS - Private Dining - About
ris
RIS - About - General Info
ris
About ris

WELCOME TO RIS

RIS is an upscale neighborhood restaurant serving seasonal American cuisine by executive chef / owner Ris Lacoste. RIS is located in the heart of Washington, DC's West End neighborhood.

Location

2275 L Street, NW
Washington, DC 20037
Map - Directions

Parking

RIS offers Valet Parking after 6:30pm on weekdays, and after 5pm on Saturday and Sunday. Our valet stand is located in front of our main entrance on L Street. The cost is $10 per car, cash only.

Parking is also available across the street from RIS at Systems Parking, 1120 23rd Street NW (map) on 23rd street between M and L.  

Parking before 6:30pm and on Sundays is available at the Ritz Carlton on 22nd Street NW.  Park in the self-park lot and we will give you a validation ticket good for 3 hours of parking for $10.

By Metro

The nearest metro station is Foggy Bottom on the Blue and Orange lines. Walking directions.


Gift Cards

Gift cards are available for purchase at RIS in any denomination.

More

 


 

Attire

RIS is an upscale neighborhood café. While we do not enforce a dress code, most of our guests choose to dress business casual.

 


 

Wi-Fi

Wireless Internet access is available at RIS.

 

Hours of Operation

Monday — Friday

Lunch 11:30am until 5:00pm
Dinner 5:00pm until 11:00pm

Saturday

Dinner 5:00pm until 11:00pm

Sunday

Brunch 10:00am until 3:00pm
Late Lunch 3:00 until 5:00pm
Dinner 5:00 until 9:00pm

We may open especially for Private Events on Saturdays
and breakfast meetings. Inquire at .(JavaScript must be enabled to view this email address)


Reservations

 Please call 202.730.2500

or reserve online

For parties of 8 or more, please call the restaurant directly and our Reservationist will be happy to assist you.


Contact Us

Call - 202.730.2500

Email - .(JavaScript must be enabled to view this email address)

Fax - 202.730.2519

Kitchen - 202-730-2503 - .(JavaScript must be enabled to view this email address)

Employment - .(JavaScript must be enabled to view this email address)

Media - Media Pack - .(JavaScript must be enabled to view this email address)

Feedback - Stay in Touch - .(JavaScript must be enabled to view this email address)


Private Parties

RIS offers a variety of private party spaces. Please contact our Events Team at .(JavaScript must be enabled to view this email address) or call 202.730.2508.

Want to see our private dining options? Take a virtual tour of RIS!

 


ristogo

 Our lunch and dinner menus are available to go!

 Soups and Scoops, our daily housemade selections of soups, ice creams and gluten-free sorbets are available to go by the cup, pint and quart.

 To place a to go order please call 202.730.2500.