Rebecca Kirhoffer and Reza Khorshidi and their staff present
APPETIZER
Two soups in one bowl: spring grean peas and wild mushroom 16

The first of the season's grilled jumbo white asparagus with morel mushrooms 26

Heirloom tomato and goat cheese salad with cucumber,
sweet Vidalia onion and mint 20

A mosaic of nine raw vegetable slaw with a tarragon vinaigrette 17

Tartar of tuna with avocado, red and yellow peppers
and a confit of tomato 18

Seviche of Nantucket bay scallops 24

Grilled soft shell crab with mustard sauce 24

Foie gras terrine with a salad of artichoke hearts,
haricots verts and mâche with a truffle vinaigrette 32

Beef short rib ravioli with ginger and spinach 24

ENTRÉE
Preserved Perigord's winter black truffle risotto 85
with an entrée 50

Twice baked potato with lobster and preserved Perigord's winter black truffle 90

Lobster macaroni and cheese 45

Nantucket bay scallops with preserved Perigord's winter black truffle risotto 90

Crispy fillet of black sea bass with creamed spinach
and a lemon caviar sauce 65

Roasted suckling pig with braised endive with apples and a calvados sauce 46

Prime rib of beef on the bone with haricots verts, potato gratin
and a green peppercorn sauce for two 105

RK Ateliers

Rebeccas

Rebecca Kirhoffer

Reza Khorshidi

In The Press

Location

Dinner Menu

Specials