The Cheat Sheet: Audrey Claire

Our dietician put together three tasty courses at this Rittenhouse restaurant.

Photo by K. Ciappa for GPTMC

The benefit of seasonal ingredients—especially one that employs simple cooking methods to accent natural flavors—is a colorful menu packed with lots of good-for-you grub. My recommendation at Rittenhouse’s Audrey Claire is to share an antipasta sampling plate, then enjoy a small dish by yourself, and end by sharing a bigger entrée. That way, you get to enjoy a variety of flavors while still being mindful of portions.

Here are my suggestions for each course.

For Antipasta/Mezze
>> Seared Brussels sprouts with shaved parmesan
>> Mediterranean olives withwild pickled cucumbers
>> Grilled portabello mushrooms
>> Roasted beets and pumpkin with warm goat cheese
>> Grilled baby artichokes
>> Roasted asparagus with feta

For Smaller Dishes
>> Grilled octopus with feta, extra virgin olive oil and lemon over greens
>> Baby arugula salad with candied figs, fresh berries, lentils and warm goat cheese
>> Roasted pumpkin and parsnip salad with golden raisins, fresh mint and shaved locatelli
>> Grilled tiger shrimp and roasted sweet potatoes w/baby arugula

For Bigger Dishes
>> Grilled Scottish salmon with preserved lemon and market-fresh herbs
>> Penne arrabiata (add grilled tiger shrimp for an extra—but well worth it—charge)


Have a restaurant you’d like to see featured in the Cheat Sheet? Let us know in the comments!

Restaurant menus are reviewed by Phillies dietitian and owner of Healthy Bites Katie Cavuto Boyle. In most cases, the individual restaurants were contacted for specific ingredient and recipe information. Note: Many restaurants have seasonal menus and some items may not be available.

>> See Cheat Sheets for other Philly restaurants here. And for Katie’s healthy dining-out tips, go here.