| Rialto |
| | |
| Summer 1999 |
| Appetizers |
| Baby lettuces with edible flowers and radishes | | $9 |
| Mixed Romaine salad with ricotta salata, grapes and toasted almonds | | $10 |
| Tomato celebration | | priced daily |
| Chilled spicy white gazpacho with avocado, cilantro and lime | | $8 |
| Soupe de poissons - Provençal fisherman's soup with rouille, Gruyère and basil oil | | $8 |
| Local corn chowder with house smoked cod and lobster | | $14 |
| Antipasti of Parma prosciutto, fresh fava beans, grilled red onions, several pecorino cheeses and a wine biscuit | | $14 |
| Ken's spicy grilled bluefish cakes with shaved fennel salad, toasted almonds and rouille | | $12 |
| Truffled egg in a potato crust with porcini mushrooms, crème fraîche and a gold leaf | | $14 |
| Shrimp, feta and artichoke salad with herb-stuffed socca crêpe | | $15 |
| Very simply, Pat's clams grilled, with garlic bread | | $14 |
| Big bowl of mussels steamed in vermouth with salsa verde and pea greens | | $11 |
| Mini Tuscan style steak with lemon, parmesan cheese and truffle oil | | $14 |
|
| Main Courses |
| Freeform lasagna layered with grilled portabellas, sorrel, parmesan and creamed leeks with summer herbs and summer truffles | | $20 |
| Grilled striped bass in grape leaves with roasted figs and verjus | | $27 |
| Grilled Arctic char on sea beans with sesame soy vinaigrette, sweet little tomatoes and candied ginger | | $24 |
| Grilled bluefish on summer tomato salad with shrimp and corn stuffed zucchini blossoms | | $23 |
| Seared #1 tuna marinated in orange and soy with a bundle of vegetables - shiitakes, red peppers, scallions and Thai basil | | $31 |
| Crab two ways - Maine crab wonton and two crispy softshells...with lobster salad | | $30 |
| Roasted cod and littlenecks on potato - basil purée with tapenade, tomatoes and lemon balm | | $25 |
| Lemon marinated baby chicken under a brick, with grilled mushrooms and fennel toast, and warm salad of spicy greens, bacon and capers | | $25 |
| Two lamb rack chops in roasted garlic and anchovy marinade with crispy lamb confit, little gnocchi and warm Romaine salad | | $33 |
| Slow roasted Long Island duck with seared escarole, farro salad and Sicilian green olives | | $29 |
| Grilled venison with plum chutney, tiny white rice and farmer's young beets | | $29 |
| Tuscan style sirloin steak with sliced portabella mushroom and arugula salad, shaved Parmigiano Reggiano and truffle oil | | $32 |
|
| Desserts |
Hot chocolate cream with peppermint chip ice cream -
*This dessert is made to order. Please request it when you order your main course | | $9 |
| Bourbon-spiked chocolate frappe with hazelnut cream | | $8 |
| Fig poached in red wine with sweet chère and local honey | | $8 |
| Warm plum tartlet with crème fraîche ice cream and gingery plum compote | | $8 |
| Blackberry terrine with citrus tapioca | | $8 |
| Baby pecan butter cake with peach ice cream and caramel | | $8 |
| Seasonal sorbet of the day with fresh fruit compote | | $7 |
| Three cheeses with fresh fruit and nuts | | $13 |
|
| Menu |
| Winter 1999 |
| Appetizers |
| Baby lettuces with flower petals and radish sticks | | $9 |
| Soupe de poissons - Provençal fisherman's soup with rouille, Gruyère and basil oil. | | $8 |
| Roasted chicken broth with orzo, green green vegetables and parmesan cheese. | | $11 |
| Tuna tartar on a plate of beets with fresh horseradish and flying fish roe. | | $15 |
| Warm asparagus salad with aged Gouda, chervil and golden truffle oil. | | $13 |
| Confit of baby artichoke hearts with preserved lemons, chick peas and spicy mustard greens. | | $12 |
| Truffled egg in a potato crust with porcini mushrooms, crème fraîche and ramps. | | $14 |
| Roasted portabella mushroom with grilled radicchio, watercress and Great Hill Blue cheese. | | $13 |
| Shrimp, feta and artichoke salad with herb-stuffed socca crêpe. | | $15 |
| Lobster raviolis with citrus cream, red pepper coulis and buttery shaved cabbage. | | $16 |
| Very simply, Pat's clams grilled, with garlic bread. | | $14 |
| Mini Tuscan style steak with lemon, parmesan cheese and truffle oil. | | $14 |
|
| Main Courses |
| Toasted potato gnocchi with asparagus, roasted red peppers, capers and brown bay butter. | | $19 |
| Seared scallops on Beluga lentils with smoked salmon, baby beets and Osetra caviar. | | $28 |
| Spicy lobster, littleneck and Andouille stew with toasted noodles and chick peas. | | $26 |
| Grilled number one tuna in Spanish paprika with Romesco and grilled spring onion and parsley salad. | | $31 |
| Halibut braised in ginger-lemongrass broth with shiitakes, sugar snaps, cilantro, mint and basil. | | $26 |
| Thinly sliced monkfish in toasted garlic oil with squid ink and salt cod in a sweet red pepper. | | $24 |
| Herb roasted baby chicken with spring parsnips, crushed potato cake and minted sugar snaps. | | $25 |
| Slow roasted Long Island duck with braised escarole and Sicilian green olives. | | $29 |
| Braised rabbit in Marsala with seared fois gras, fazzoletti pasta and English peas. | | $29 |
| Rolled veal breast stuffed with sweetbreads with creamed leeks, potatoes and haricots verts. | | $26 |
| Tuscan style sirloin steak with sliced portabella mushroom and arugula salad, shaved Parmigiano Reggiano and truffle oil. | | $32 |
|
| Desserts |
Hot chocolate cream with vanilla bean ice cream and port-soaked cherries. -
*This dessert is made to order. Please request it when you order your main course. | | $8 |
| Whiskey spiked caramel frappe with hazelnut cream and shaved chocolate. | | $8 |
| German chocolate cake with coconut ice cream. | | $8 |
| Fresh cherry and almond puff pastry tartlet with candied lemon drizzled with honey. | | $8 |
| Warm strawberry rhubarb cobbler with raspberry-creme fraîche ice cream. | | $8 |
| Lemon-mascarpone panne cotta w/ a hint of ginger and two berries. | | $8 |
| Three ices: mango, key lime and orange-passionfruit, with vanilla vodka soaked fruits. | | $7 |
| Seasonal fresh fruit of the day with fresh fruit compote. | | $7 |
| Three cheeses with fruit and nuts. | | $13 |
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