Ingredients and table talk

Question 0

Tell me about the

Griggstown Chicken

Answer 0

The chicken comes from a local farm in Princeton nj. It is 1/2 a bird, on the bone, slow roasted and atop a pomme puree alongside roasted butternut squash and brussel sprouts tossed in a vinaigrette which balance out the dish and cut through some of the richness of the dish. Comforting yet Elegant.

Question 1

Tell me about the

Hudson Valley Smoked Duck Breast

Answer 1

Ah yes! The Roasted Duck Breast! The duck has a light smokey taste and is balanced well with the creamy flavors of the lentils and the duck confit. The black garlic sauce cuts through the richness and adds a level of sweetness to the dish and also pairs well with the cashew mousse.

Question 2

Tell me about the

Mouclade

Answer 2

Ah yes! The Mouclade is Rat’s take on a traditional mouclade which normally has curry. Here at Rat’s we add saffron to the butter, garlic, cream and white wine broth. The saffron-garlic is very flavorful and enhances the flavor of the Prince Edward Island mussels.

Question 3

Tell me about the

Lobster Crepe

Answer 3

Ah yes! The Lobster Crepe contains 3 1/2 oz. of lobster, marscapone cheese and savory chives and shallots. The lobster crepe is a unique dish to Rat’s that has both the buttery texture of lobster and the bright flavors of the carrot, ginger & citrus emulsion.

Question 4

Tell me about the

Rabbit Ragout

Answer 4

Oo the Rabbit Ragout! Here at Rat’s We slowly braise the rabbit leg and pair it with san Marzano tomatoes, bacon, onion, celery, white wine and put it over a bucatini pasta and shave reggiano parmesan table-side.

The Rabbit is clean & juicy. The lemon oil adds brightness to the savory tomato and bacon components of the dish.

Question 5

Tell me about the

Bouillabaisse - Pan Roasted Halibut

Answer 5

The Bouillabaisse is a traditional Provencal Fish Stew. We steam the clams and mussels in out house made bouillabaisse broth which consists of orange zest, carrot, celery, onion, tomato, fennel, garlic, thyme & bayleaf. the broth is strained and mixed with soy lecithin for the foam. we pour the broth tableside to assure absolute freshness.

Question 6

Tell me about the

Scallops ala Plancha

Answer 6

The Scallops ala Plancha is 4 scallops served over a pea and lemon puree and also a corn & fava bean succotash. The lemon in the pea puree makes the dish refreshing and light, and the peas and fava beans are also in season.

Question 7

Tell me about the

Scottish Salmon

Answer 7

The Scottish Salmon is a well balanced dish with unique flavors. The vanilla burre blanc balances out with the acidity of the grapefruit.
The salmon is served over sauteed sunchokes(similar in texture to a potato but sweeter) & leeks, accompanied by a peeketoe crab(Atlantic Rock Crab from Main)(sweet & decadent), grapefruit & arugula salad. The salmon is finished with a vanilla burre blanc.

Question 8

Tell me about the

Steak Frites

Answer 8

Traditional steak frites with a watercress aioli and pomme frites. A truffles chimichurri condiment tops the hanger steak which has white truffle oil, olive oil, chopped parsley, cilantro & garlic. The steak also comes with spinach frisée salad that has herb butter and a lemon vinaigrette on the salad.

The truffles chimichurri adds a ton of flavor to the steak while also pairing very well with lemon vinaigrette on the salad.

Question 9

Tell me about the

Slow Braised Pork Collar

Answer 9

The Pork Collar braises remarkably well, cuts easily & falls apart. The distinct and tangy flavor of the goat cheese adds a surprising element to the dish. The pork collar is slowly braised in a béchamel sauce which becomes the sauce drizzled over the pork collar and goat cheese orzo.

Question 10

Tell me about the

Filet Mignon

Answer 10

Our Filets are hand selected center-cut premium gold angus from the Mid-West. We serve the filet with olive oil, salt, & chive smashed potatoes and sautéed garlic, tuscan kale and pancetta with a blue stilton & port wine reduction to finish the dish.

Question 11

Tell me about the

Lamb Chops

Answer 11

The dish has 3 frenched lamb lollipops that have been marinated in lemon, garlic & thyme served over warm cauliflower puree. The saffron fregola pasta pairs well with the spiced harissa oil that is drizzled over top. The pickled cippolini onions add the right element of flavors to balance out and complete the dish.

Question 12

Explain what comes with the

Charcuterie

Answer 12

There are 3 different types of Salami: 
- Tuscana
- Finnochinna
- Saucisson Sec
It also comes with our house Pate which has pistachios in it. 
Also a Chicken Liver Mousse
And our House Cured Duck Proccuito

Question 13

Tell me about the

Ricotta Dumplings

Answer 13

The ricotta dumplings are light and airy, a vegetarian dish.
The dumplings are wrapped with thinly sliced eggplant around ricotta cheese, pine nuts, parsley, basil, parmesan, egg yolks, and flour over top of a tomato coulie

Question 14

Tell me about the

Peach flambé

Answer 14

The Peach Flambe is very unique in flavor. Its a nice summer dish with sweet and salty flavors.

The flambé is pan fried & comes with pickled peaches, arugula, garocha cheese, fig & arugula chutney.

Question 15

Salade of Baby Kale

Answer 15

Baby Kale leaves tossed with a maple-pecan vinaigrette. Garnished with candied pecans, fig, dried cranberries & shaved Pecorino Romano Cheese. The salad is seasoned with salt & pepper.

Question 16

Mezze

Answer 16

The lavash is made in house & the piquillo peppers have a sweet taste with no heat. The balance of textures & flavors in the dish make it a wonderful appetizer.

Eggplant Caponata: eggplant, olives, golden raisins, tomato, onion & garlic.

Hummus: chick pea, tahini, garlic, lemon, olive oil, cumin, cardamom, coriander, cinnamon, espelette, olive oil drizzled atop to finish.

Piquillo Pepper Feta Spread: feta cheese & piquillo pepper blended. Piquillo Peppers are sweet with no heat.

Marinated Olives: pitted olives marinated with thyme, rosemary, jalapeno, & citrus peels (orange & lemon)

Lavash (artisanal flat bread) w/ parmesan garlic olive oil, smoked paprika. Made in house.

Question 17

Traditional Onion Soup with Brioche & Gruyere

Answer 17

A wonderful example of a classic, rustic, hearty, French dish. A true Rat’s favorite.

chicken & veal stock, Vidalia onion sautéed & braised with vermouth, cruton (baguette) & gruyere, provalone & a sprinkling of parmesan.

Question 18

Artisanal Cheese

Answer 18

Choice of 3 or all 5 of the cheeses. Nightly cheese options listed on 3rd page of menu. The 5 is the better choice for a broad range of flavors & textures.

served with grapes, whole grain dijon mustard, chutney, compote, jam

types of cheeses: (soft, soft washed, semi-soft, assertive, firm, blue, triple cream)

Question 19

grape must description

Answer 19

Grape Must, derived from the latin vinum mustum “young wine”

freshly pressed fruit juice that contains the skins, seeds, & stems of the fruit.

Must is the first step in wine making.

Used as a sweetener in a variety of cuisines.

Thick with particulate matter, opaque, varios shades of purple or brown.