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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.

February 15-17, 2019

Duck Leg Confit ($6 supplement)

Potato Lyonnaise.

Winter Citrus Salad

Smoked Aleppo Vinaigrette. Blue Moon Greens. Walnuts.

Filet Tips

Rye Berry & Bleu Cheese Gratin.

Tuna Poke

Mango. Wonton Chips.

Pork Liver Creme Caramel

Dried Figs.

Duck Gesier Summer Roll

Nuoc Mam.

Polska Sausage

Pickled Red Cabbage. Parslied Potato.

Cheese: Toasted Chimay

Baked Apple. Pancetta.

BRUNCH ITEMS AVAILABLE UNTIL 12PM SATURDAY AND SUNDAY:

Farm Egg Omelette

Country Sausage. Locatelli.

Toasted Hay Yogurt

Fermented Cranberries

Zucchini Bread Pain Perdu

Confetti Butter. Maple.

IN ADDITION:

Extra Bread - $1.25 each