One of the most common misconceptions about the Rugby Grille is price. We’re not here to tell you Rugby is inexpensive, but we can tell you most entrees are reasonably priced and more than reasonably delicious. Inside the Townsend Hotel, Rugby Grille is supremely elegant. The food, however, is delightfully accessible.
We’re predictable. Offer us a cocktail and we’ll always accept (and probably become your friend). Mojitos with their minty freshness are always refreshing, but add a handful of fresh raspberries and you’ve added a lovely layer of tartness. Not only that, but raspberries are rich in antioxidants – boom! health drink.
Although the seared ahi tuna is technically an entree, if paired with the braised duck taco it makes a pretty awesome starting course. Pea shoot & edamame salad and caramel soy glaze, two accompaniments on the tuna plate, demand attention. Salty & sweet glaze and the verdant salad form a genius pairing with the savory tuna.
There’s something about a succulent scallop, its delicate sweetness and buttery texture. Yet, the focus of our attention lay squarely upon the potato & house made chorizo croquettes. A slightly crunchy outer layer gives way to a lusciously creamy and pleasantly spicy potato mixture. We could’ve eaten 20 of these babies. A pint of hoppy IPA and a bowl of croquettes would be heaven during the Super Bowl.
Think back to Sunday dinners with the family. Coq au vin prep started on Saturday for dinner on Sunday. All of the heart and soul of mom’s coq au vin is present in Rugby’s, but without the two day wait. Just like mom’s version, though, this chicken is impossible to stop eating. It is so deeply satisfying and fun to eat that you’ll think you’re a kid again.
What is it about hunks of meat? So primal yet refined. Even though this is a bone-in veal chop, we discourage picking said chop up by nature’s handle (we know, it’s confusing – why even have a handle?) and resort to a fork & knife. By using utensils, you will savor the every juicy bite. You’ll thank us later.
Sharing a plate with the veal chop is butternut squash cannelloni. Not pasta filled with butternut squash, but rather the “noodles” are made with thinly sliced squash. Playful in its design, the cannelloni lends a bit of levity to the large chop.