Starters
Crispy Veal Sweetbreads
$11.95
With a chicken mousseline raviolo.
Butternut Squash Soup
$7.00
Roasted Beets & Cardamom Carrot Salad
$8.95
Topped with laura chenel goat cheese in phyllo pastry.
Ancetta, Onion, Fennel & Brie Crispy Crepe
$9.95
Mixed greens and herb vinaigrette.
Crab Cake
$10.95
With spinach salad.
Whisky Braised Oxtail with a Maine Diver Scallop
$10.95
On creamy polenta.
Asparagus & New York Steak Salad
10.95
Fried capers, Parmesan and tarragon mayo.
$Entrees
Seared Hanger Steak
$22.50
With a mushroom and cheese turnover.
Braised Duck Leg in a Mushroom Port Wine Sauce
$20.95
Mashed potatoes.
Sear Salmon with Linguini & Clams
$19.95
Spice Rubbed Chicken Leg & Thigh
$16.95
With roasted potatoes and arugula.
House Ground Half-pound Cheeseburger & Hand Cut French Fries
$10.95
With cabot Cheddar on a schubert's bakery bun.
Bone-in Pork Roast with a Honey-mustard Glaze
$18.95
Mashed potatoes and seasonal vegetables.
Leek & Goat Cheese Tart
16.50
With celery root puree, carrot sauce and seasonal vegetables.
$Desserts
Pain Perdu & Seasonal Berries
$6.00
Fresh cream and agave syrup.
Fresh Cream Panna Cotta
$6.00
Topped with lemon curd and streusel.
Coffee Semifreddo
$6.00
Coffee ice cream, coffee granite and almond brittle.
Warm Chocolate & Peanut Butter Torte
$7.00
With house-made vanilla ice cream.
Menu for The Richmond is provided by findrestaurantmenu.com
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