Riel092917-1663-for-web.jpg

Eat

Riel Menu

 


Week of October 16th, 2017

 

—  Bannock —
Green Garlic, Cultured Butter, Blackberry-Bacon Jam

—  Corn Gnocchi —
Cotija Fondue, Lime, Cilantro, Espelette

— Fried Oysters —
Vietnamese Coleslaw, Chili Lime Aioli

—  Tempura Cauliflower —
Kimchi Hot Sauce

—  Gulf Fish Karaage —
Redfish, Ranch

—  Fried Rice —
Rock Shrimp, Chinese Sausage, Ginger, Squash, Duck Egg Yolk, Benne

—  Watermelon —
Local Lettuce, Jalapeño, Togarashi Sunflower Seeds, Chèvre

—  Royal Red Shrimp —
Pickled Fennel Salad, Coriander Yogurt

—  Rainbow Runner Crudo —
Texas Citrus, Fennel Soubise, Prosecco

—  Conway Royal Oysters (PEI) 
Coconut Lime Granita

— Golden Tile—
Coconut Ginger Broth, Oyster Mushrooms, Soba Noodles, Radish, Thai Basil

—  Frog Legs —
Herbed Waffle, Creole Cream Cheese, Cane Butter, Pepper Jelly

—  Duck Breast —
Charred Apple & Fennel Salad, Acorn Squash Puree

—  Montreal Smoked Meat —
Pickled Mustard Seeds, Rye, French's

—  Hanger Steak —
Potato & Cheddar Pierogi, Green Beans, Horseradish Cream

—  44 Farms Bone-in Ribeye 48oz —
Béarnaise, Steak Sauce, Bok Choy, Haricot Verts

—  Sticky Toffee Pudding —
Foie Gras Torchon, Blood Toffee Sauce

—  Nanaimo Cake—
Flourless Brownie, Coconut Cream Cheese, Almond, Coconut-Ginger Sorbet

—  Bee's Knees—
Brown Butter Cake, Lemon Curd, Juniper, Milk & Honey Ice Cream

 
Duck Breast

Duck Breast