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With a chicken mousseline raviolo.
Topped with laura chenel goat cheese in phyllo pastry.
Mixed greens and herb vinaigrette.
With spinach salad.
On creamy polenta.
Fried capers, Parmesan and tarragon mayo.
With a mushroom and cheese turnover.
With roasted potatoes and arugula.
With cabot Cheddar on a schubert's bakery bun.
Mashed potatoes and seasonal vegetables.
With celery root puree, carrot sauce and seasonal vegetables.
Fresh cream and agave syrup.
Topped with lemon curd and streusel.
Coffee ice cream, coffee granite and almond brittle.
With house-made vanilla ice cream.
Menu for The Richmond provided by Allmenus.com
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