Rasika

Lunch appetizers: Chicken tikka with mint, basil, and cilantro; lamb with cilantro, ginger, and spicy tomato sauce; or palak chaat with crispy baby spinach, sweet yogurt, and tamarind/date chutney.

Lunch entrées (served with Basmati rice, naan, and mint paratha): Chicken makhni; lamb with cashews, cardamom, and coconut; tandoori salmon with cinnamon and black pepper; palak paneer and Kashmiri vegetable curry.

Dinner appetizers: Calamari with ground spices, Kashmiri chili, and malt vinegar; chicken tikka with mint, basil, and cilantro; lamb with cilantro, ginger, and spicy tomato sauce; ragda pattice with spiced potato, chick peas, tamarind date and mint chutney; palak chaat with crispy baby spinach, sweet yogurt, and tamarind/date chutney.

Dinner entrées (served with Basmati rice, naan, and mint paratha): Chicken makhni; lamb with lentils and fenugreek; mixed grill with salmon, chicken tikka, and seekh kebab; mahi-mahi with ginger, curry leaves, and coconut milk; black cod with dill, honey, star anise, and red wine vinegar; or palak paneer and Kashmiri vegetable curry.

Lunch and dinner desserts: Green tea-and-guava sorbet; pumpkin-and-ginger ice cream; carrot halwa with cinnamon sabayon; coconut rice kheer.

Restaurant 3

Dinner appetizers: Roasted beet salad with grilled apples, herbed goat cheese, and citrus vinaigrette; Caesar salad; spinach salad with feta and warm bacon vinaigrette; endive salad with bleu cheese, blood orange, and citrus vinaigrette; tuna lollipops with seaweed salad and wasabi cream; stuffed mushrooms with spinach and feta; potato chips with bleu cheese and bacon; fried oysters with cherry-pepper tartar; lettuce wraps with duck confit and bourbon molasses; fried calamari with tzatziki; Scallops with asiago grits and tasso ham; braised pork belly with grilled apples.

Dinner entrées: Pork chop stuffed with cornbread/sausage stuffing, housecured bacon, apple relish, and mashed potatoes; braised short rib with macaroni and cheese and collard greens; hanger steak with peppers, onions, and asiago grits; filet mignon with asparagus ragout; bone-in rib eye with mashed potatoes and fontina spinach; braised lamb shoulder with mint gremolata; duck breast with sweet potato hash and fruit gastrique; fried chicken with mashed potatoes, shallot gravy, and seasonal vegetables; blackened catfish with Hoppin’ John and collard greens; sea bass with squash risotto; rockfish and prawns with Thai-curry sauce and jasmine rice; whole-roasted, crab-stuffed dorade with lentils and spinach; vegetarian Brunswick Stew with red quinoa.

Dinner desserts: Seasonal fruit cobbler with ice cream; trio of housemade ice creams; chocolate bread pudding with white-chocolate sauce; coffee and doughnuts; orange sorbet with candied orange peels and shaved dark chocolate;  candy bar pie with pudding, whipped cream, and a graham cracker crust; artisan cheese plate with toasted pistachios, cornichons, fig jam, and toasted baguette.

Ristorante Tosca

Dinner appetizers: Mixed greens with balsamic dressing; buffalo mozzarella over  beet “carpaccio”; radicchio and Bartlett pear salad with Gorgonzola terrine; roasted scallops with chestnut puree, black truffle sauce, and fried salsify; warm shrimp and baby octopus salad over fennel and diced potatoes; polenta with pecorino and wild boar stew; wild mushroom soup with duck confit timbale and parsley olive oil; carrot soup with ricotta “meatball,” almond milk froth, and marjoram.

Pasta (choose as a first course or main course): Housemade whole-wheat square spaghetti with tomato sauce and cherry tomatoes; half-moon-shaped pasta filled with olive-oil-poached swordfish, baby capers, olives, and summer tomato preserve sauce; carrot-flavored pappardelle with rabbit ragu in white wine sauce and fresh thyme; roasted veal-and-spinach ravioli with red wine reduction, butter, and Parmesan; butternut squash gnocchi with fresh thyme and Robiola/black truffle sauce; buckwheat tagliatelle with Swiss chard, potatoes, sage and aged cow’s milk cheese.

Dinner entree: Risotto with taleggio, baby leeks, and black truffle; roasted pheasant breast wrapped in pancetta with garlic mashed potatoes, Swiss chard, and foie-gras sauce; rosemary-crusted pork porterhouse with roasted potatoes, spicy peppers, and Marsala sauce; grilled Angus rib eye with yellow foot mushrooms, grilled shiitakes, and balsamic/wine sauce ($8 surcharge); grilled rack of milk-fed veal with wild mushrooms, spinach, and Barolo sauce ($12 surcharge); roasted Mediterranean sea bass with balsamic-vinegar sabayon and spinach with pine nuts and raisins; roasted red snapper with olive oil mashed potatoes, braised artichokes, and white wine sauce; grilled fish of the day with seasonal vegetables.

Dinner dessert: Pistachio-flavored panna cotta with blood orange sauce; chocolate semifreddo with mascarpone mousse and coffee flakes; green-apple granita with green-apple salad, Calvados whipped cream, and cat’s tongues; daily selection of housemade ice cream and sorbet; sweet polenta crepes with Nutella, ricotta, hazelnut sauce, and hazelnut ice cream.

Rock Creek Mazza

Lunch appetizers: Chicken consomme with Thai basil and spring onions; Boston lettuce and romaine hearts with garlic croutons and tarragon vinaigrette; gnocchi with root vegetables, parmesan, and Bolognese sauce.

Lunch entrées: Ginger-marinated hanger steak with apple bistro salad, roasted shallots, and red-wine sauce; pan-seared Atlantic salmon with Yukon Gold potato puree, spinach, and blood-orange sauce; roasted Amish chicken with crushed sweet potatoes, forest mushrooms, and grain-mustard sauce.

Dinner appetizers: Chicken consomme with Thai basil and spring onions; Boston lettuce and romaine hearts with garlic croutons and tarragon vinaigrette; balsamic-glazed grilled shrimp with grits, leeks, and maple/red-wine sauce.

Dinner entrée: Gnocchi with root vegetables, parmesan, and Bolognese sauce;
roasted Amish chicken with crushed sweet potatoes, forest mushrooms, and grain-mustard sauce; pan-seared Alaskan cod with Israeli couscous and lemon/caper sauce

Dinner dessert: Daily selection.

Ruth’s Chris Steakhouse

Dinner appetizer: Steakhouse salad with grape tomatoes, garlic croutons, red onions, and balsamic vinaigrette.

Dinner entrée: Six-ounce petite filet; Salmon, broiled or with Cajun spices;  marinated chicken breast, oven-roasted chicken breast with lemon/thyme butter and a choice of eithe creamed spinach, sautéed mushrooms, or mashed potatoes

Dinner desserts: Chocolate ice cream; vanilla ice cream; raspberry sorbet.

Sea Catch

Lunch appetizers: Caesar salad; house salad; calamari salad.

Lunch entrées: Grilled salmon; grilled tilapia; Caesar salad with chicken or shrimp.

Dinner appetizers: Caesar salad; house salad; soup of the day.

Dinner entrées: Grilled salmon; grilled tilapia; monkfish scaloppini; walnut chicken.

Lunch and dinner desserts: Apple tart; blueberry cobbler; chocolate cake.