Another exciting menu from Ric Orlando at The Argus Hotel
DECEMBER 12th 6PM
Fill out the form at the bottom of this page, and we will call or email to confirm reservation and collect payment info.

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Ric Orlando

Chef

 After departing the restaurant world I have been traveling, writing and developing new recipes. Many of the concepts I have learned from my tours to Sicily are merging with my classic New World Home Cooking Flavors to create new yet familiar dishes. Dig in!

Yes, the Ric-ter Scale is still my Jam.

The Menu

 

Amuse -bouche

Ric’s Best Sicilian Caponata with semolina toasts

 

First Course 

Seafood Crudo

Raw Long Island Oyster, Kimchi Mignonette

Diver Scallop with lemon, olive oil and three seeds

Lomi Lomi Salmon with cucumber and sesame

 

Second Course

Creole Style Boudin Stuffed Quail

frisee salad, bourbon scallions, grainy mustard sauce

 

Third Course

Marinated Beet Salad

With orange, cress, white balsamic, pickled onion, goat cheese snow

 

Fourth Course

Elk Flank Steak

Red wine-chocolate demiglace, Rutabaga puree, wilted spinach, crumbled bleu

 

Dessert

Ricotta Cheesecake

Pistachio crust, candied orange sauce

 

Aside from the semolina toast this menu is Gluten Free

Vegetarian menu available with 7 days notice only. Please let us know when you reserve.

  $125 Per Person -  INCLUDES 3 WINE PAIRINGS

 

DECEMBER 12TH RESERVATION REQUEST

NOTE. This is not a confirmed reservation.
We will reach out directly to confirm within a day of your submission. 

WE HOPE TO SEE YOU SOON!