Lunch Menu
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
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