THREE COURSE DINNER, $58pp
includes: appetizer, entrée, dessert and prosecco toast
APPETIZERS
Organic Mixed Greens Shaved Radishes, Apple Cider Vinaigrette
Grilled Asparagus Sunny-Side Up Egg, Crispy Prosciutto, Shaved Parmigiano*
Spinach & Fregola Soup
Housemade Soup of the Day
ENTRÉES
RCC Chef’s Burger Black Angus Short Rib and Chuck Blend, New York Sharp Cheddar, Tomato, Housemade Pickles, S moked Bacon Aïoli, Crispy Fries*
Chicken Milanese Wild Arugula, Tomato, Fresh Mozzarella, Olives, Tomato Vinaigrette
Atlantic Salmon Pickled Cucumbers, Tomato Con t, Grilled Scallions, Lemon-Caper Oil*
Penne Pasta Caprese Tomato, Mozzarella, Fresh Basil
Roasted Vegetable Tart Hummus, Pattypan Squash, Baby Zucchini, Spring Onions, Baby Bell Peppers, Shaved Radish Salad
Skirt Steak Crispy Yuca, Pickled Red Onions, Chimichurri Aïoli*
DESSERTS
New York Cheesecake Raspberry Caramel, Sweet Cream
Chocolate Flourless Cake Nutella Cream, Cocoa Crumbs
Lemon Tart Gluten-Free Crust, Limoncello Curd, Crisp Meringue
Subject to availability and closure for private events.
*Consuming raw or undercooked meats, poultry, seafood, shell sh, or eggs may increase your risk of foodborne illness.