| Cuisine
French
Neighborhood
Financial District
Cross Street
Summer Street
Ambiance
Fine Dining
Dress Code
Business Casual
Features
Chef's Tasting Menu
Lounge
Full Bar
Counter Seating
Wheelchair Access
Reservations
Suggested
Parking
Valet (charge)
Street
Payment Methods
AMEX
Carte Blanche
Dinners Club
Discover
Mastercard
Visa
Private Rooms
Radius can accommodate 60 guests in a private dining room.
Hours
Lunch
Monday - Friday
11:30am - 2:30pm
Dinner
Monday - Thursday
5:30pm - 10:00pm
Friday - Saturday
5:30pm - 11:00pm |
SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
FIRST COURSES
Sashimi Of Ahi
- crispy cilantro wrapped tofu, avocado, wasabi and ponzu
Tasmanian Sweet Crab
- roasted persimmon, black tahini, shaved fennel, corn nuts and quatre 'epices
Confit Pork Belly
- bok choy, manila clams, mussels, cilantro and coconut nage
Local Pumpkin Soup
- wild boar prosciutto, spiced pralines, "fluff" and lemon tyme
Foie Gras “A La Radius”
- prepared nightly
Homemade Potato Gnocchi
- cranberries, smoked bacon, tuscan kale and pecorino
Duo of California Squab
- chestnut puree, baby beets, chili powder and quince
Crispy Duck Egg
- celeriac salad, miso broth and sesame
MAIN COURSES
Slow-roasted Scottish Salmon
- apple puree, brussels sprouts, guanciale, horseradish and long pepper
Berkshire Pork Chop
- matsutake mushrooms, chinese sausage, broccolini and cantaloupe sauce
Seared Day Boat Scallops
- delicata squash, roasted cauliflower, autumn olive sauce and szechuan peppercorn
Herb-Basted Giannone Chicken
- shrimp farce, curry tarbais, collards and lemongrass consomme
Mediterranean Sea Bass
- garlic-parsley sauce, braised mushrooms and cippolini, escargots, swiss chard and port reduction
Slow Roasted Rib Eye
- robuchon potatoes, haricots verts, pearl onions and red wine reduction
Vegetables 5 Ways
- our changing plate of fresh and originally prepared vegetables
TASTING MENUS
Radius Tasting Menus are created spontaneously for your table, changing with the whimsy of the season. And the Chef.
Market Tasting
- 4 courses, 75. per person
Vegetable Tasting
- 4 courses, 60. per person
Deluxe Chef's Tasting
- 7 courses, 105. per person
We will happily match wines with your tasting menu for 40pp/70pp, respectively
You may add a foie gras course for a 15. supplement
You may add a cheese course for a 12. supplement
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