Chef Jody Adams celebrates ten years of exceptional dining at Rialto with a menu that features her best dishes from 1994-2004. The greatest hits menu, originally created to run for a short period, will be the first in a full year of retrospective menus, culled from a long list of favorites from loyal guests, past employees and Adams herself. The dishes incorporate the French, Spanish, Italian and occasionally North African influence for which Adams is known, combined with seasonal New England ingredients. The results are autumnal creations like seared venison Pedro Ximenez, toasted spaetzle, prunes, bacon and Swiss chard; and truffled potato ravioli with herb salad, buffalo mozzarella, carrots and Tuscan pecorino. The desserts also pay homage to Rialto’s four pastry chefs, including current pastry chef Lynn Moulton‘s caramel tart with bittersweet chocolate and roasted fig. Call Rialto at 617.661.5050 to make reservations, or check out www.rialto-restaurant.com for information about upcoming menus.
