Washington, D.C.-based fine dining restaurant Rishas created a fresh approach to brunch, blending the best of all worlds, and priced to allow diners to enjoy a little bit of everything.
The new menu began yesterday, just in time for outdoor dining on its patio.
Chef/owner Ris Lacoste says of the new brunch format: “We have created a lengthy menu of small plates representing the best of what everyone asks for—sweet, savory, classic breakfast dishes, and lunch entrees, but smaller and priced appropriately so our guests can mix, match, share, and leave totally satisfied.”
Pastry chef Chris Kujala has created a selection of baked goods including gluten free rhubarb raspberry almond crumb cake, offered alongside classic sticky buns or biscuits. Also from the oven is mini quiche with spinach, caramelized onions and gruyere—each only $5.
Other dishes include breakfast gnudi deep fried and dusted with cinnamon served with rhubarb sauce, or a single huevo ranchero served on a corn tortilla with black beans, rancheros sauce, calasparra rice, queso blanco and chorizo.
The blurry lines between breakfast and lunch appear elsewhere on the menu, as breakfast pizza with smoked Portuguese linguica, cheeses, tomato and a fried egg; or as beef short rib hash with a poached egg.
Savory lunch options from the sea include manila and littleneck clams with angel hair noodles and Chinese black bean sauce, and pickled herring with sherried beets, pickled onions, aquavit creamed cucumbers and brown bread.
To drink, there are bottomless mimosas for an additional $18 with seasonal changes such as classic orange, rhubarb ginger, cherry pomegranate, and white peach vanilla. There are also pitchers of white and champagne and individual cocktails like bloody wasabi or dark ‘n stormy with house-made ginger beer. Fresh squeezed vegetable and fruit juices will also be available.
Washington, D.C.-based fine dining restaurant Rishas created a fresh approach to brunch, blending the best of all worlds, and priced to allow diners to enjoy a little bit of everything.
The new menu began yesterday, just in time for outdoor dining on its patio.
Chef/owner Ris Lacoste says of the new brunch format: “We have created a lengthy menu of small plates representing the best of what everyone asks for—sweet, savory, classic breakfast dishes, and lunch entrees, but smaller and priced appropriately so our guests can mix, match, share, and leave totally satisfied.”
Pastry chef Chris Kujala has created a selection of baked goods including gluten free rhubarb raspberry almond crumb cake, offered alongside classic sticky buns or biscuits. Also from the oven is mini quiche with spinach, caramelized onions and gruyere—each only $5.
Other dishes include breakfast gnudi deep fried and dusted with cinnamon served with rhubarb sauce, or a single huevo ranchero served on a corn tortilla with black beans, rancheros sauce, calasparra rice, queso blanco and chorizo.
The blurry lines between breakfast and lunch appear elsewhere on the menu, as breakfast pizza with smoked Portuguese linguica, cheeses, tomato and a fried egg; or as beef short rib hash with a poached egg.
Savory lunch options from the sea include manila and littleneck clams with angel hair noodles and Chinese black bean sauce, and pickled herring with sherried beets, pickled onions, aquavit creamed cucumbers and brown bread.
To drink, there are bottomless mimosas for an additional $18 with seasonal changes such as classic orange, rhubarb ginger, cherry pomegranate, and white peach vanilla. There are also pitchers of white and champagne and individual cocktails like bloody wasabi or dark ‘n stormy with house-made ginger beer. Fresh squeezed vegetable and fruit juices will also be available.
