rx boiler room by chef rick moonen
THE SUBSTANCES FOR GROWTH, HEALTH, HAPPINESS, AND COMFORT
BACON WRAPPED BACON-N-EGG
Brioche Toast, Tomato Jam, Sunny Side Quail Egg
CHICKEN POT PIE NUGGETS
Natural Jus with Peas-N-Carrots
MEZE PLATTER
Baba Ghanoush, Tzatziki, Cucumbers & House-made Naan Bread
GRANDMA’S MEATBALL
Parmigiano Reggiano, San Marzano Tomato Sauce, Basil Oil
PEKING DUCK LETTUCE WRAPS
Hoisin Sauce, Pickled Onions & Cucumber-Cilantro Slaw
With Big Ass Chips
Proscuitto Di Parma, House-made Pate, Grilled Filone, Triple Cream Brie, White Cheddar, Seasonal Vegetables
Moonen Tater Tots, Cheddar Cheese Curds & Bordelaise
Cured Alaskan Cod, Meyer Lemon Aioli
House-made Naan Bread, Harissa & Cucumber Riata
Chef’s Sea-To-Table Sustainably Raised Selection of the Day
Jumbo Gulf Shrimp, Crispy Plantains, Roasted Red Pepper Sauce, Chorizo Riojo
Non-GMO Corn Mousse, Mushrooms, Asparagus & Arugula Pesto
BBQ Rubbed, Summer Corn-Avocado Salad, Smoked Lima Crema
Shrimp, Scallops, Lobster, King Crab, Perfect Puff Pastry
All Steaks Served with Maitre d’Hotel Butter
Choice of Bernaise or Red Wine Jus
Crispy Buttermilk Game Hen, Tater Tot Waffle, Maple-Foie Gastrique
Kimchi Fried Rice, Kalbi, Crispy Wontons
Buffalo Mozzarella & House Made Cavatelli Aglio e Olio
Greek-style, Toasted Orzo, Gremolata, Ricotta Salata & Natural Jus
A Light Almond Joconde, Fresh Layers of Orange and Raspberry French Buttercreams, topped with Candied Almonds and Fresh Raspberries
8 Flavors of House Made Ice Cream and Sorbet
– Served Blind
Chocolate Cake soaked in our House-made Cola and Rittenhouse Rye topped with a Orange Cream Cheese Frosting and a scoop of Cherry Sorbet
A creamy Lychee Panna Cotta with Prickly Pear Purée, Fresh Kiwis, Passionfruit Sorbet & Locally Grown Edible Flowers
A light almond joconde with layers of orange and raspberry French buttercream, topped with candied almonds and fresh raspberries
20% SERVICE CHARGE ADDED TO PARTIES OF SIX OR MORE
*CONSUMING RAW OR UNDERCOOKED MEAT, FISH, POULTRY, OYSTERS, SHELLFISH AND OR EGGS ITEMS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS