IT’S ALL ABOUT INGREDIENTS at our restaurant. Each week, our menu is new and in harmony with the change of seasons and the best of what is available to chef Guy Birster.
Wild mushrooms (porcini, morels, chanterelles) — when they’re in season, you’ll find them on the menu at RSVP. A course with an egg? It will be an egg with a golden orange yolk that was delivered by the farmer the day it appears on your plate. Chicken? The chicken will be free range. Beef? Fish? The beef will be prime grade, and the fish will be fresh, wild, and line-caught.
NOTE: Food allergies must be indicated in advance. RSVP is not suitable for vegetarians or vegans. Alcohol is BYOB only. There is no corkage fee.
SAMPLE FIVE COURSES
Below is a sample menu that you might expect to find at RSVP:
Jerusalem artichoke, with locally foraged morel mushrooms and Parmesan crisps.
Savoy cabbage wrapped around duck confit, sprinkled with cracklings, accompanied by a Gorgonzola cheese soufflé.
FISH / SEAFOOD COURSE
Seared wild salmon and butter-poached lobster along with a coddled farm egg on brioche under a lobster-based hollandaise.
A trio of beef — braised short rib, sautéed tenderloin, and steak tartare with potato galette.
A gateau of meringue filled with caramelized walnuts and finished with a coffee butter cream, served alongside a chocolate “treat.”
Call 860-672-RSVP (7787).