The Richmond

Duck Breast

Seared duck breast with cherry reduction

Squash Soup

Smooth, water‑based squash soup served as a thoughtful starter

Shrimp fritters in shrimp bisque

Light, crispy shrimp fritters served in a flavorful shrimp bisque—comforting and refined

Crispy pancetta, onion, fennel, Brie & potato wrap

A crispy, rich crepe balancing pancetta, fennel, brie and potato

Crab Cake

Delicate, pan-seared crab cake with minimal filler — pure sweet crab flavor in every bite.

Crispy Veal Sweetbreads

Veal sweetbreads with chicken mousseline raviolo

Ribeye Steak

Perfectly roasted ribeye served with a chunky hash — the kind of steak course that makes you forget fine dining markups.

Crab cake & shaved squash salad

Crab cake paired with shaved squash salad, pine nuts and arugula

Whisky Braised Oxtail

Slow-braised oxtail in whisky sauce

Beet Salad with Cardamom Carrots

Earthy roasted beets paired with cardamom-spiced carrots — unexpected and beautifully balanced.

Red wine braised short rib & Maine diver scallop

Tender short rib with scallop over creamy polenta

Braised duck & fettuccine with mushroom port wine sauce & baby spinach

Rich duck with fettuccine in mushroom‑port wine sauce over spinach

Seared New York steak with potato hash & Swiss chard

Seared steak with potato hash and Swiss chard

Spice‑rubbed chicken confit with chicken sausage risotto

Flavorful spice‑rubbed chicken confit paired with creamy chicken sausage risotto—rich and well‑balanced

Warm chocolate & peanut butter torte

Decadent torte served warm with vanilla ice cream

Coffee semifreddo

Coffee ice cream with coffee granite and almond brittle

Apple tart with cinnamon vanilla ice cream

Classic apple tart paired with cinnamon‑vanilla ice cream—warm, comforting, and well‑executed

Coffee semifreddo with coffee ice cream, coffee granite & almond brittle

Layered coffee semifreddo with coffee ice cream, granite and almond brittle—texturally complex and aromatic

Pan-Seared White Fish