Restaurant Week Winter 2012 Dinner Menu

First Courses (choice of one)

Chicory Salad
–pecorino, almonds, red wine vinaigrette

Carrot Soup
–pistachio, black garlic, gingerbread

Main Courses (choice of one)

Beef Short Ribs
–cauliflower, black eyed peas, olives, lemon

Salmon
–escarole, basque peppers, celery fennel

Pappardelle (vegetarian)
–sunchokes, mustard greens, parmesan

Desserts (choice of one)

Red Velvet Cake
–chocolate gelato, cocoa nib brittle

Olive Oil Pudding
–Rainier cherry soup, watermelon granita
 

Radius Dinner Menu

First Courses

Beet Salad
–porcini, ham, smoked yogurt   17

Ahi Tuna
–cashew, lardo, black olive, tangerine   19

Cauliflower Pappardelle
–pistachios, capers, pine nut butter   17

Farm Egg
–bacon, potato mousse, soubise, bearnaise   16

Sweetbreads
–celeriac, French breakfast radish, molasses, bartlett pear   19

Maine Lobster
–fennel, grapefruit, parsley root, orange gastrique   21

Spanish Octopus
–potato, cippolini, sauce vert   18

Seasonal Greens
–fresh herb vinaigrette   14

Foie Gras <<à la Radius>>
–presentation changes nightly   25

Mushroom Soup
–gruyere pudding, hazelnuts, spanish olive oil   16

Entrées

Scottish Salmon
–French coco beans, kohlrabi, scallions, pumpernickel, dill   38

Pekin Duck
–rutabega, corn pudding, mustard greens, xo sauce   37

Sea Bass
–mussels, cauliflower, currants, lobster-kaffir broth   39

Local Flounder
–salsify, maitake, celery, black truffle nage   36

Painted Hills Rib Eye
–Robuchon potatoes, haricots verts, pearl onion, red wine sauce   46

Giannone Farm Chicken
–sunchokes, carrot romesco, späetzle, chicken jus   35

Georges Bank Cod
–baby bok choy, napa cabbage, shiitake, bacon dashi broth   37

Colorado Lamb Duo
–artichoke, panisse, eggplant, parsley, lamb jus   42

Vegetables 5 Ways
–our changing plate of fresh and originally prepared vegetables   32

The Radius tasting menu is created spontaneously for your table, changing with the whimsy of the seasons and the Chef.

5 course Tasting Menu $90

We will pair wines with each course for $50

You may add a foie gras course for an $18 supplement.
You may add a cheese course for a $10 supplement.