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RIALTO THANKSGIVING 2009 Adults $70, exclusive of tax and gratuity FIRST Roasted chestnut soup…pear, parmesan, celery SECOND Fig tart and taleggio cheese…celery root, walnuts, red wine syrup Lobster salad…peppers, mint, sunchokes Squash raviolini…scallop, prosciutto, nuts, spices Toasty ricotta gnocchi...spinach, creamed onions, fried onions THIRD Traditional New England Turkey with fixings Seared tuna…cracked farro, beets, pine nuts Duck two ways…pomegranate, fennel, lentils Roast beef tenderloin…marrow, mushrooms, quince
And a little more… Braised carrots…orange, ginger Toasty Brussel sprouts…bacon, cream Glazed sweet potatoes…maple syrup, pecans Roasted chestnuts and cipollini DESSERT Caramel chocolate tart with candied nuts Apple quince crostada with maple cinnamon ice cream Honey ricotta cheesecake Pear sorbet with walnut spiced torta RIALTO THANKSGIVING CHILDREN’S MENU 2009 $35 per child First Course - choose one Simple greens Simple grilled shrimp Angel hair pasta with tomato sauce or butter and cheese Second course - choose one Seared scallops with mashed potatoes and glazed carrots Beef tenderloin with mashed potatoes and green beans Roast turkey with mashed potatoes, cranberry and gravy Dessert - choose one Caramel chocolate tart with candied nuts Apple quince crostada with maple cinnamon ice cream Honey ricotta cheesecake Pear sorbet with walnut spiced torta
Chef/Owner: Jody Adams Sous Chefs: Nuno Alves and Andrew Hebert Pastry Chef: Susan Abbott |
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