Upscale American Dinner with Appetizers and Wine for Two or Four at Ravi Continental Cuisine (Up to 57% Off)
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Good for Kids
Takes ReservationsChef Miguel DeBride adds American flavors to internationally inspired plates such as lobster-and-saffron risotto and asian-spiced ribs
You can always identify an upscale restaurant by its white tablecloths and monocle-shaped plates. Tip your top hat to fine dining with this Groupon.
Choose Between Two Options
$45 for an upscale American dinner for two (up to a $98.85 total value)
$85 for an upscale American dinner for four (up to a $197.70 total value)
- One appetizer per pair (up to a $14.95 value each)
- One entree per person (up to a $29.95 value each)
- One glass of wine per person (up to a $12 value each)<p>
Indulge in a menu of internationally inspired American cuisine, starting with an appetizer such as the PEI mussels with chorizo and saffron-tomato broth. Entrees run the gamut from wild-mushroom ravioli with black-truffle sauce to Long Island duck breast served with a confit red-cabbage stew, a pomegranate-balsamic reduction, and roasted fingerling potatoes. Red and white wines from around the world wash the eclectic dishes down.
Need To Know Info
About Ravi
Ravi Continental Cuisine’s website encourages guests to “come comfortably, with an open mind.” Although this implies a casual dress code, Executive Chef Miguel DeBride’s food hasn't gotten the memo. His plates dress to the nines with colorful bursts of pink tuna tartare, green fennel, delicately drizzled sauces, and calamari rings each sporting its own bowtie. A Brazil native who grew up in Belize, DeBride’s well-traveled background manifests itself in his creative recipes. His work in New Orleans with Emeril Lagasse shines through in his bayou crab cakes, and his time spent working with Florida’s freshest seafood ensures his seared scallops with wild mushrooms and herb polenta are buttery soft. DeBride’s recipe repertoire also draws on Mediterranean delights, such as cabbage stew; Asian influences, including a thai chicken in coconut-curry sauce; and French techniques, apparent in the brandy-cream sauce that bastes his filet mignon.