rsc atelier “Gouter” MENU

A rotating menu of seasonal small plates presented to share.

1 item- $6.

3 items- $16.

5 items-$26

Served with house made focaccia bread and smoked aleppo oil.

April 5-7, 2019

Duck Leg Confit ($6 supplement)

Bacon Cassoulet.

St. Louis Rib

Rigatoni Salad. Zucchini Relish.

Carrot Veloute

Nocino. Orange Powder.

Smoked Whitefish Tea Sandwich

Cucumber.

“Bahn Mi” Tartine

Pork Rillette. Jalapeño Remoulade. Pickled Carrot Puree.

Cheese: Humbolt Fog

Cherry Paste. Fermented Cranberries.

Steak Tips

Miso Scallion Slaw.

Lamb Kebabs

Charred Onion. Saffron Emulsion.

Charred Radicchio Salad

Peppered Walnuts. Candied Blood Orange. Poppyseed Dressing.

BRUNCH ITEMS AVAILABLE UNTIL 12PM SATURDAY AND SUNDAY:

Farm Egg Omelette

Bacon. Goat Gouda.

Toasted Hay Yogurt

Pomegranate Curd.

Pork Hash

Leeks. Fried Bantam Egg.

IN ADDITION:

Extra Bread - $1.25 each