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Menu

rsc atelier “Gouter” MENU

A rotating menu of seasonal small plates presented to share.

1 item- $6.

3 items- $16.

5 items-$26

Served with house made focaccia bread and smoked aleppo oil.

December 14-16, 2018

Grass-fed Lamb Lollipop

Pickled Mexican Gherkin Salsa Verde.

Duck & Braised Endive Crispelle

Pomegranate.

Chicken Leg Ballotine

Broccoli Salad.

Purely Farm Pork Liver Creme Caramel

Crispy Onion Straws.

Potted Beef

Spicy Celery Root Tartare.

Turkey Liver Mousse

Honey Fermented Cranberries.

Wild Burgundy Snails

Vol-au-vent. Parsley Salad.

Ivory King Salmon Rillette

Brioche. Deviled Egg Yolk. Radicchio.

Harvard Beets

Grapefruit. Whipped Ricotta.

Frisée aux Gésier

Cheese: Red Nose (gruyere style. cave aged)

Marinated Artichoke Hearts. Crostini.

BRUNCH ITEMS AVAILABLE UNTIL 12PM SATURDAY AND SUNDAY:

Farm Egg Omelette

Smoked Kielbasi. Aged Cheddar.

Toasted Hay Yogurt

Dried Figs.

Ricotta Crepe

Tangerine. Almonds.

IN ADDITION:

Extra Bread - $1.25 each