RSC atelier

10 Risler St, Stockton
(908) 399-3171

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Roots to River Kale Salad
Wild Burgundy Snails

Menu

Prepared
Focaccia Bread
Baked fresh daily.
Olive Oil Cake Slice
Rsc Ranch
Creamy mayo-based dressing with dill, carrots, herbs, and spices. Great for salads (duh) and for crudités.
Braised Collard Greens
Hearty greens don't have to be bitter and bland. These collards are braised with onions, garlic, white wine, duck stock, black vinegar, and honey.
Tenderloin Tip Entree Salad
Seared tenderloin tips, roasted figs, fresh man off market apples, pickled red onions, shaved sheep's milk cheese, and creamy dijon dressing over roots to river salad greens.
Stuffed Quail
Roasted and stuffed with a pilaf of coarse bulgur wheat, roasted apples, and shallots. A great center of plate item to go with our harvest pasta salad and braised collard greens.
Whole Roasted Griggstown Chicken
Oven-roasted, cooled, and vacuum sealed. Roasted to order.
Chicken Liver Mousse (4 oz - Jar)
Velvety paté of chicken livers, shallots, and brandy.
Duck Leg Confit
Duck legs from jurgeilewicz farm in Hamburg and pa. Cooked low and slow in duck fat until perfectly tender. Vacuum sealed to preserve freshness. Brown, heat through, and serve.
Smoked Duck Breast
Smoked over a mix of apple and hickory wood with the fat layer trimmed to 1/4 inch for a full smoked flavor - excellent served chilled or in cooked preparations.
Brooklyn Cured Duck Fennel Sausage (12 oz)
This is a four-star sausage worthy of a special occasion, but it also fits in on a backyard grill. It's seasoned with toasted fennel seed, garlic, port wine, and a hint of pomegranate molasses. 4 links. Fully cooked. Frozen product.
Brooklyn Cured Smoked Beef Kielbasa (12 oz)
After refining his craft at gems like Gramercy tavern and Marlow and sons, Brooklyn native Scott bridi founded Brooklyn cured, creators of small-batch, handmade products that draw on the tradition of Italian-American pork stores, lower east side delis, french charcuterie, and german beer gardens. This kielbasa is simply seasoned with white pepper, mustard, and garlic.
Finocchiona
Olympia provisions of portland, Oregon uses only 100 percent lean, antibiotic-free, pacific northwest pork to make their sausages and all-natural casings. This Italian finocchiona has flavorings of garlic, black pepper, and fennel seeds. Served slices with olives and roasted peppers on an antipasto platter. individual sausage (4.5oz).
Saucisson Sec
Olympia provisions of portland, Oregon uses only 100 percent lean, antibiotic-free, pacific northwest pork to make their sausages and all-natural casings. This Italian finocchiona has flavorings of garlic, black pepper, and fennel seeds. Served slices with olives and roasted peppers on an antipasto platter. individual sausage (4.5oz).
Palacios Mild Chorizo (7.9 oz)
It took a mighty long time to bring Spanish chorizo to us, but this is the real, smoky, flavorful deal. Palacios mild chorizo is made from a generations-old recipe by a family-owned company in rioja. pimenton de la vera, the classic chorizo seasoning, adds a warm spice to the coarsely ground rich and porky meat.
Black Sea Bass Entree
Pan-seared, skin-on-black sea bass with shrimp & collard greens dumplings, shiitake mushrooms, and a pumpkin gochujang sauce. Easily reheats. Toss your fish in the oven skin side up until warmed through and steam your dumpling on the stovetop in the pumpkin sauce.
Fennel & Bottarga Cured Arctic Char
House-cured with salt, sugar, and vodka. Flavored with fennel and bottarga.
Smoked Trout Fillet
Ready to serve, boneless, and skinless. Cured with salt and sugar, then smoked using a blend of hardwoods (oak, maple, cherry). Hot smoked trout fillets can be used as a simple starter or a light main course served with lemon slices and cracked black pepper. 1 fillet is roughly (2.25 oz).
Smoked Whitefish Salad
Creamy acme brand smoked whitefish salad.
Boquerones
White anchovy fillets marinated in a mix of smooth sunflower oil, salt, spices, and white wine vinegar.
Seaweed Salad (8 oz)
A combination of green seaweed and spicy-sweet seasonings makes a great addition to a variety of dishes, or a stand-alone snack.
RSC Mixto
Artichoke hearts, roasted red peppers, fennel, olives, and capers, and packed in a roasted garlic vinaigrette.
Marinated Spanish Olives (1/2 Pint)
A mix of cornicabra, zorzaleña, Luquillo, verdial, gordal olives marinated in olive oil with garlic, herbs, and chili flake.
Harvest Pasta Salad
This pasta salad is full of fall flavor. Rotini tossed with honey nut squash, a roasted man off-market pears, radicchio, sage, and pepitas in a cider vinaigrette.
Personal Quiche
5" personal quiche of local free-range eggs. Baked with lump crab and mascarpone cheese.
Roasted Chicken Stock
House-made roasted chicken stock. Or bone broth. Or chicken broth. Or bone stock. Tomato, tomato. Cooked low and slow for many many hours.
Asian Red Rice & Tofu Soup
A fragrant chicken stock-based broth with garlic, ginger, sesame, and soy. Loaded with tofu, roots to river farm tatsoi, and Bhutanese red rice.
Pozole Rojo with Chicken
Pozole in Mexico is like chicken noodle soup in the united states. This iconic stew made with chicken and hominy is loaded with deliciously robust flavor from roasted red chilis, tomato, garlic, and other aromatics. Accompanied by side garnishes to add in after reheating - sliced radish, lime, cilantro, and scallion.
Italian San Marzano Chunky Pomodoro Sauce
San Marzano tomatoes, onions, garlic, and fresh herbs make up this hand-crushed. This sauce will be consistently available through the winter.
Bolognese Sauce
Made with ground beef, pork, and turkey.
Chunky Bleu Cheese Dressing
House-made creamy dressing with light chunks of gorgonzola. 8 oz container.
Lemon Vinaigrette
Classic, elegant,and timeless. (8 oz) jar.
House Made Ice Cream
Vanilla, Cherry, and Almond Clafoutis
Whole Olive Oil Cake
Dog Treats
Chicken feet from Tullamore farm, Stockton. Dehydrated to create a natural and healthy treat for your best pal. Chicken feet aid in joint health and help remove plaque and tartar buildup on teeth.

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Recent Reviews

This place is beyond fantastic, a true culinary delight and every foodie’s dream. The dishes are both beautiful and delicious, the flavors are beight and absolutely sing, and Paul and Alida are the nicest people and talented beyond words.
May 2024
This is my favorite restaurant in a 1-hour radius. Paul and Alida are insanely talented chefs - they’ve put together a very fun menu for both takeout and Saturday night supper clubs. They use the finest ingredients and treat them with care and innovation. Some favorites are: focaccia with Aleppo chile oil, all of their crudos, oysters, pave, steak, and an insane well-curated cheese selection. Don’t miss this place!
April 2024
We LOVE RSC! Everything we have ever ordered has been so so delicious. I love stopping in to grab a few pantry items (especially house smoked/cured fish) to have handy to make any meal feel special. An ideal day is spent snacking on RSC’s treats and drinking a beer next door at odd bird brewing. Keep an eye out for their special events such as Seafood Smackdown! Thank you for your beautiful food! Us river folk are so lucky! - GOOSE :)
January 2024

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RSC atelier

10 Risler St, Stockton, NJ 08559
(908) 399-3171