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(Private Luncheon Information Click Here)
Rialto Winter Buffet $40 Salads and soups Winter squash soup with apples and pecans Double chicken broth with tarragon, lemon and orzo Lobster bisque Baby lettuces with shaved radishes (dressings: balsamic, lemon, blue cheese) Romaine spears with grapes, mint and table ricotta Red bliss with figs, capers and red onion Red, green and yellow peppers with saffron and sherry vinegar Grilled mushrooms and tomatoes Mixed grains and legumes with leeks, tomatoes and lots of herbs Vegetables Gratin of winter vegetables with sage and fontina Roasted broccoli and cauliflower with curry and spice Warm greens with garlic and red peppers Grilled mushrooms and red onions with fresh herbs Starches Gratin of semolina gnocchi Garlic mashed potatoes Anise scented basmati rice Fingerling potatoes with bay Penne pasta with gorgonzola, walnuts and pears Mixed grains with parmesan cheese Main Event Seared salmon with orange and sesame seeds Roasted chicken breast in lemon and herbs Grilled flank steak with soy vinaigrette Grilled pork tenderloin in cider and sage Desserts Pannacotta with fruit compote in sweet sherry Chocolate espresso torta with berries and cream Apple tarte tatin with cinnamon cream (or vanilla bean ice cream) Assorted sorbets Gingerbread with port-poached pears and mascarpone  top
Rialto Business Luncheon $45 Appetizers Minted Romaine salad with grapes and table ricotta Small lettuces with radish sticks and flower petals Roasted tomato and farro soup with pancetta, basil and Italian olive oil Smooth winter vegetable soup with spicy pear chutney Wild cut pasta in rich chicken broth with aged Gouda and greens Fig and goat cheese terrine with beet salad Herbed ricotta pasta bundles with fresh tomato sauce Main courses Seared chicken breast with wild rice, celery root puree and lemon caper sauce Seared salmon with sweet potato puree, baby spinach, dried cranberries and orange butter Grilled pork tenderloin with warm potato and fig salad, greens and caramelized balsamic onions 5 ounce Tuscan style beef tenderloin with portabella mushroom and arugula salad, shaved Parmigiano Reggiano and truffle oil Freeform lasagna layered with portabellas, chard, parmesan and creamed leeks and truffle oil Dessert Chocolate espresso torta with berries and cream Apple tarte tatin with vanilla bean ice cream (or cinnamon cream) Martini of sorbet with lemon cigar tuiles top
Special Occasion Luncheon $55 Appetizers Warm poached prawns with sesame seeds and artichoke, avocado and roasted cauliflower salad Roasted pear and radicchio salad with Gorgonzola cream and walnuts Porcini broth with polenta, taleggio and spinach Lobster bisque with our smoked cod and lobster crostini Spicy Maine crab pasta bundles with lobster saffron cream Nidimi pasta spirals with Swiss chard, prosciutto and asiago fresco Main courses Truffled freeform lasagna with porcini mushrooms, slow roasted tomatoes and parmesan cream Warm lobster potato salad with blood oranges and sweet 100 tomatoes ($5 extra charge) Atlantic cod in ginger-lemongrass broth with cilantro, mint and basil Seared salmon with sweet potato puree, baby spinach, dried cranberries and orange butter Seared baby chicken with Red Bliss potatoes, glazed Macomber turnips and hot and spicy ginger sauce Grilled venison with Pedro Jimenez, toasted chive spaetzle, dried fruit chutney and Swiss chard Seared peppered tenderloin with Gorgonzola stuffed potato, portabellas and red wine sauce Dessert Chocolate espresso torta with berries and cream Vanilla bean pannacotta with balsamic vinegar glazed berries with a flower tuile Port-poached Seckel pears with gingerbread and cardamom ice cream
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