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FIRST Spicy green salad with caciotta and walnuts 9 Tuna crudo with avocado, chilis and radishes 16 Maine crabcakes with shaved farm salad and chestnuts 14 Sweet William Farm egg custard with parmesan, poached pears and hazelnuts 15 Prosciutto, pecorino, figs and walnuts 14 Antipasti — Daily selections For one 12 For two 18
SECOND Macomber and parsley soup with curried snails on toast 11 Potato gnocchi with celery, apples and walnuts 12 Three cheese agnolotti with wild mushroom Bolognese 14 Black chitarra and yellow pepper sauce with spicy prawns 13 Bucatini and lobster 18 Lasagna with rabbit, sweetbreads and porcini 15
THIRD Fresh and smoked haddock with pancetta, potates and littlenecks 31 Seared arctic char with sunchokes, green tomatoes and capers 32 Sea scallops with squash ravioli, chanterelles, and smoked bacon 35 Grilled Berkshire pork tenderloin, crispy belly, heirloom beans and figs 33 Pan-roasted quails stuffed with fried olives, pine nuts and raisins 35
. . . A LITTLE MORE Hearty garlic greens with chilis 5 Orange beets 5 Roasted squash and pomegranate 5 Roasted potatoes 5 Soft polenta 5 Brussels sprouts with bacon 6
RIALTO CLASSICS Provençal fisherman’s soup with rouille, Gruyère and basil oil 12 Pat and Barbara’s perfect grilled littlenecks with andouille Slow roasted Long Island duck with braised escarole, roasted fingerlings and Sicilian olives 36 Grilled Wolfe’s Neck sirloin steak with portabella, arugula and endive salad, Parmigiano Reggiano and truffle oil 43
Chef/Owner: Jody Adams Last updated: November 4, 2008 Please note: our menus are based on seasonally available ingredients and change often in order to use the freshest available products. Every ingredient is not listed in the descriptions. Please ask if you have any questions or special dietary needs.
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